A flagship wine for Jean-Philippe, this is a beautifully open style, with bright citrus fruit flavours. Very poised with a ripe peach fruit flavoured finish. Long and high class.
Strong reduction completely flattens the fruit. As it usually is this is built on its minerality with racy, intense and chiseled middle weight flavors that possess a markedly saline-inflected finish that also displays a very mild touch of warmth on the otherwise balanced finale. This will need a few years of harmonize and flesh out. (88-91)/2017+
Dry, creamy and well-defined. Has some fatness, but with a cleansed, refreshing finish. Mealy, savoury finish. Drink 2014-2021
Crisp, mineral airy and high toned; sprightly jump on the palate. Racy energy. Bright and taut line with some tension. Very crisp edges and lively pure white finish. Particularly good. From 2016/7
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.