Meursault "Clos du Cromin" (White)

Origine

Appellation Meursault village, followed by the name of the climat, a protected walled enclosure (clos) to the northeast of the village, on flat terrain or at the foot of the hill.
The soil here is clay-limestone, with the clay predominating, on stony and 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

This incisive wine, slightly closed when young, shows a roundness on the finish yet still ages very well. Golden colour, becoming yellow with age.

Mets d'accompagnements

This Meursault pairs perfectly with all types of raw or cooked fish, as well as refined shellfish, such crayfish croustade (in puff pastry).... It is a superb match for poultry and dishes with a creamy sauce.
It is also great with fresh and matured cheeses, if not too strong.