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Value Burgundy?!

I recently tasted a white wine from Burgundy. On the first smell, I said "Meursault." But it was labeled Bourgogne Blanc. Why? Because 80% of the fruit is from Meursault, but the other 20% is from Pommard and Volnay which are—in terms of the appellation labelling rules—red wine (i.e. Pinot Noir) only. Therefore, the wine can't be classified as Meursault. (And look at me for immediately identifying it as Meursault even if technically it isn't.) The wine in question is by Pierre Girardin, a young winemaker producing superb expressions of Burgundy. It's still an expensive wine, at $55: but less...

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