Meursault (White)

Origine

The vineyards, in the Meursault village appellation, are northeast of the village. The soil is clay-limestone but predominantly clay, on a stony or even rocky subsoil.

Vinification

The grapes are harvested by hand and go directly into the press. The pressing operation is  smooth and slow in order to extract the grapes’ best constituents. After a light settling, the musts are transferred into French oak barrels (20-25% new oak), where alcoholic fermentation (using indigenous yeasts) will take place, followed by malo-lactic fermentation. After 12-16 months' ageing, the first racking, then a light fining, are carried out. Bottling takes place at the end of the second winter following the harvest.

Notes de dégustation

Light yellow-gold hue, with green-gold highlights.
On the nose, the wine expresses fresh fruit aromas (pear), along with hazelnut aromas created by its barrel ageing.
The Meursault is attractive, smooth and generous and ages particularly well.
The colour turns golden over time.

Mets d'accompagnements

Perfect with all types of raw or cooked fish, poultry dishes and dishes with a creamy sauce (veal sweetbreads, vol-au-vents, etc.)
Also great with fresh and matured cheeses, if not not too strong (e.g. Comté, goat cheese, etc.).