- Domaine Patrick Javillier
- 2020 - 2025
- Case size
- Available Now
Goedhuis, December 2017
Cromin was one of the most severely frost-hit vineyards, and there is very little to go around. A rich honeyed nose is followed by hints of ground almonds in the palate. There is lovely breadth, subtle richness and a soft bite of acidity on the finish.
Burghound, June 2018,
A classic Meursault nose features notes of both white and yellow orchard fruit along with hints of acacia, hazelnut and citrus zest. There is fine richness and volume to the caressing medium weight flavors that coat the palate with sappy extract before culminating in a lingering finish where the zest note resurfaces. Outstanding. Drink: 2022+
Jancis Robinson, January 2017,
Liquorice, minerals and chalkiness. Lots of appetising restraint here. No hurry to drink. Drink 2020-2026
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.