Usually a cuvée of 12 barrels, this year Jean-Philippe scarcely has four. The Meix is often a rich, round style with ripe fruit. In 2016 however it leans more towards an energetic freshness with slightly lighter weight than usual. This change is the result of a difficult growing season for the vineyard was heavily damaged by frost, but in fact detracts not one bit from the enjoyment it offers. Relish its light-footed charm.
Very 'cool' nose. Dense and racy. Very successful – clean and citrus but with quite enough clean fruit. Drink 2018-2024
This site was the hardest hit by frost of all Fichet’s parcels this year, and the wine is certainly marked by its brutal handling. Notes of citrus zest, fresh butter and a nutty reduction introduce a wine with a full-bodied, ample attack, but a lean, taut core of nervy acids. Drink 2020-2030
This has got to be the most well organised cellar in the Côte de Beaune. Jean-Philippe’s attention to detail in his winery is a good indication of his handling of fruit, and goes some way to explaining the precise and distinct characteristics found in his wines each possessing their own unique timbre. These wines are made with great care and patience, and all enjoy 12 months in barrel (he tends to use larger 600 litre demi-muids rather than the traditional 228 litre pièces) followed by a further 6 months on fine lees in tank. His painstaking attention to detail is demonstrated in his wines, which are pure and seamless. Though most of his wines are only village lieux dits, they could easily be mistaken for premiers crus.
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.