A more citrus example from this blend of two lieux dits, Les Clous and Crotots. Bright fresh grapefruits, with a touch of pineapple. Gentle and delicate, yet broad and ample. It has lovely harmony with a fine layered finish.
This is also very Meursault in basic character as a deft touch of wood sets off slightly riper aromas of white-fleshed fruit, brown butter and hazelnut nuances. There is good richness but also plenty of punch to the medium-bodied flavors that exude a discreet minerality onto the saline, dry and highly refreshing finish. I really like the refined texture but not that this is going to need at least some patience first. Excellent. Outstanding Top value. Drink: 2023+
Low-key nose. Ramrod-straight back but it's giving nothing away at the moment. Drink 2022-2030
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.