The 1987 vintage in Burgundy for white wines faced challenging harvest conditions, with significant rainfall leading to somewhat diluted grapes and generally lighter whites with less substance. However, estates that meticulously sorted their grapes were still able to produce fine wines, often described as silkier, rounder, and more charming, showing an accessible character relatively quickly. Pierre Bouzereau-Emonin's Meursault from 1987, even from a challenging vintage, would typically exhibit characteristics of white flowers, fresh butter, and dry fruit notes, with a citrus finish and a pleasant structure. With age, Meursault can develop complex aromas of toasted hazelnut, lemon, orange, and even brown butter or caramelized notes. This Meursault pairs wonderfully with classic Burgundian dishes like "jambon persillé," fish with cream sauce, or roasted guinea fowl. It also complements shellfish, pasta, rich fish such as salmon or tuna, and mild, soft cheeses. 【 From a respected Meursault producer, offering a glimpse into a challenging but potentially charming vintage. 】 At nearly 40 years old, this 1987 Meursault is a rare find, showcasing the potential longevity of white Burgundy even from a challenging vintage. It's best suited for a curious connoisseur interested in exploring the nuances of an aged white Burgundy from a reputable producer. Old corks and capsules can be fragile; handle with care. Decant gently if there's sediment, but more importantly, allow it to open slowly in the glass. Serve slightly chilled, around 12-14°C (54-57°F), to preserve its delicate, evolved nuances.