Alcohol: 13.5%
Grape(s): Chardonnay
Localisation: Meursault, Burgundy, France
Tasting Note: The palate highlights Comice pear, dried fruits and citrus fruits, candied orange, bitter orange. The finish is wonderfully concentrated, lengthy, lasting a lifetime. A Meursault should ideally be tasted at 5 to 10 years old
Notes: This wine is from the Tillets plots at the top of the hill, above the Bouchères at 340m high.
The total surface area is 0.18 hectares. The vines are on average 5 years old.
The grape variety is 100% Chardonnay. Annual production: around 1200 bottles.
The vines are grown in uncertified organic farming.
The subsoil is made up of platelet rocks.
Food Pairing: This wine can be served with hot shellfish, fish or white meat, butter sauce or cream preferably (chicken with cream and morels, scallops, hot oysters, etc …).
The Domain: Much like humans, vines are living organisms that need to be fed and treated with consideration. Home-produced composts, phytosanitary environmentally-friendly products, plowing, and a carefully preserved biological balance of the soil help us achieve our main cultivation goals. It depends fully on good management and healthy materials to start with. We aim for yields between 45hl to 50hl for the whites and around 35hl for our reds. Pneumatic pressing followed by rigorous must settling constitute the first steps in our winemaking process. Natural yeasts are sufficient for sugars to ferment for a period of three to four months in cool cellars built in solid rock, with constant temperatures of 6°C to 8°C in winter.
The ageing process is carried out in oak barrels on lees over a 12-month period (we use about 20% new oak), followed by fining, an important step in achieving a wine’s elegance, olfactory precision and cellaring potential. It ultimately results from the combination of all our efforts throughout the long 30-month process. All possible care is taken with even the minutest detail, along with the use of high-performance viticultural material: peristaltic pump, pneumatic press, oak barrels between one and five years old, and estate bottling…
