- Domaine Patrick Javillier
- 2014 - 2019
- Case size
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Goedhuis, January 2014
Patrick Javillier’s famous blend of two lieu dits Les Clous and Crotots. This is a very open wine with its fresh exotic fruit aromas. In the palate it has appealing freshly buttered toast flavours, with a honeyed textured finish. A very rewarding style indeed.
Neal Martin, December 2013,
The 2012 Meursault Les Clousots is a blend of two lieux-dits: “Les Crotots” and “Les Clous” since Patrick Javillier believes that their marriage represents more than a sum of its parts. After the fireworks of the Clos du Cromin and the Les Tillets, the Les Clousots takes everything down a notch: much more introspective and broody on the nose with tertiary notes emerging with aeration, then broom and white fennel. The palate is nicely balanced and pure on the entry, the 20-25% new oak again neatly absorbed into the fruit profile. There is a palpable sense of energy and frisson toward the finish, although I would have liked just a little more persistency in the mouth. Perhaps this will develop with bottle age because I think that this has great potential.
Burghound, June 2014,
A deft hint of pain grillé frames mildly exotic aromas of citrus peel, dried apricot and nectarine scents. There is a textured, even opulent mouth feel to the delicious medium-bodied flavors that manage to retain a fine sense of detail as well as a hint of minerality on the beautifully complex and lingering finish. It’s interesting as this isn’t particularly crisp yet there is notable acid support that should allow this excellent villages to age effortlessly. 90/2018+. A Burghound.com Top Value 2012 White.
Jancis Robinson, January 2014,
Broad and quite rich on the nose. Lots of structure and chew but sufficient flesh too to be promising. This wine really grabs the palate! Lots tucked in here. Much more tucked in than many of its peers. Drink 2016-2022
Sarah Marsh, January 2014,
Blend the two parts of Les Clous (the lower part, but clearly must still be very mineral) and Les Crotots when racked in the summer and then keep in stainless steel for from July to November. They retained about the same in each vineyard so it is a typical Clousots. This has an energetic and bright attack. I like the depth to the palate and the higher more mineral, cold white stony notes on the finish. It works particularly well this year. Good mineral finish. Particularly good. From 2016.
Domaine Patrick Javillier
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.