A really lovely cuvée from the higher slopes, showing an initial buttery, creamy ripeness of fruit, which is then followed by a fine racy citrus freshness. A wine that has the potential to age very well, with great life and zest at the end.
A cool and highly restrained nose only reluctantly offers up notes of green apple, lilac, citrus and pear. There is a lovely sense of underlying tension to the chiseled and almost delicate middle weight flavors that exude a discreet minerality on the balanced and persistent finale. This lacy effort is an exercise in grace and understatement and is highly recommended as it’s unusual to find villages Meursault offer this level of quality. Drink 2020+
This is high toned, pure and trilling. Lovely high wired, strict palate. Tight and nervy on the finish. Verve. Intensity and purity. Salty minerals at the end. Very tight. Drink from 2017/18
Visits to Patrick Javillier’s cellars are always a delight. His enthusiasm and passion for his subject and in particular the wines of Meursault are second to none. Like all great winemakers he has his own views as to how wines should be made and the benefits of ageing both in cask and bottle and everything is thought out meticulously with this in mind. He makes wonderfully textbook wines, which for us are the most perfect reflection of the wines of Meursault. His wines have the natural exuberance that one expects from this the most exotic of the three famous white Côte de Beaune villages, whilst having a complexity of texture that only the very finest vineyards and producers ever seem to produce.
Meursault is the first great white wine area that one stumbles upon on leaving Beaune. Unlike other white dominated appellations in Burgundy, Meursault has no grand cru vineyards. It nonetheless has significant flair and power which make up for this deficiency. Indeed, if tasted blind some of these wines could even surpass other Burgundian grand crus. They are no fainting daisies. This may partially be due to Meursault's lower water table which enables the roots to delve deep in the soil picking up many trace minerals and which further stresses the vines. In addition, the cellars are more profound and cooler, enabling long fermentations, which increase complexity and longevity. Some interesting red wines are also made.