Terroir???

Seems to be mostly due to physical properties and heat and water retention of soil, rather than chemical composition.

Listen to a very interesting conversation on grape radio

Ahhh, a day late but well worth it. Stepping back in time I opened a cherrished bottle of 1996 Meursault-Blangy (1er cru), Dom Francois Jobard. Mature, and golden in color, glistening. In the nose hard to describe but like a classic parfum, beguiling yet complemented with nuts, honey and chalk. The taste was just as hard to get a grips with but it expanded in the mouth, medium-dry with a beautiful acidity keeping it fresh but not tart, and a very long aftertaste. Nuts, butter, citrus fruits. Complex and well-aged bourgogne blanc. Happy birthday to me!