Malolactic fermentations in 2002 were surprisingly long, and Prieur's Montrachet finished consuming its malo in October 2003. Medium-bodied and fleshy, it displays gorgeous aromas of candied apples. This wine still has a few months of elevage in front of it, which can only benefit its medium-bodied, pure, concentrated, deep, and lengthy character. Loads of pears, apples, and minerals are found in its noble character.