Les Tillets is well cut out for drier vintages, thanks to its relatively humid location. It has therefore excelled in 2016. Deliciously rich clotted cream aromas, this expresses a wonderful degree of ripeness. It is full and mouth-coating, with a lively touch of freshness.
Once again there is a whisper of matchstick character to the more floral aromas of Granny Smith apples and essence of lavender. The sleek and intense lighter weight flavors possess an almost delicate, indeed lilting, mouth feel yet there is plenty of punch and minerality on the citrus, clean, very dry and youthfully austere finale. This too is terrific. Outstanding Top value. Drink: 2022+
Citrus and breadth and richness. Utterly seductive. Such brilliant precision. Great match of tension and fruit. Drink 2019-2028
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.