- Domaine Patrick Javillier
- 2019 - 2025
- Case size
Goedhuis, December 2017
A stunning wine with a brilliantly radiant lime green colour. It has a floral honeyed scent and in the palate expresses classic Meursault opulence. A very generous style with density and weight. Tremendous.
Burghound, June 2018,
There is a mildly phenolic character (think olive oil) to the orange zest, petrol, pear compote and roasted nut scents. There is even better volume and richness to the medium weight flavors that are even a bit more tightly wound on the stony, bone dry and built-to-age finale. This is perhaps not quite as refined as the Clousots but it makes up for it in sheer punch. A qualitative choice. Outstanding Top value. Drink: 2024+
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.