Meursault

In Meursault, the hard Comblanchian limestone which disappears deep underground around Nuits-Saint-Georges reappears here where, as one moves southward, red wines give way to whites. Nowhere in the Côte de Beaune does the Chardonnay grape thrive better than it does in Meursault. Along the village streets are a succession of little houses belonging to the vineyard workers, mixed with more imposing dwellings. The stonework on the 53 metre-high church tower looks like it could be the work of fairies. The excellent soils were planted with vines by the monks of Cîteaux as early as 1098. A small amount of red wine is produced here, though white definitely dominates. Meursault’s appellation of origin status dates from 1937.

The best soils are found at heights of 260 metres with exposures along an arc between East and South. They consist of Jurassic marls and marly limestones. There are some patches of magnesian limestone. The ancient callovien limestone and argovien marls shave the premiers crus.

There are observable but minor differences between the wines of the different climats (named plots) of Meursault. In most cases, Meursault is greeny-gold in colour or canary yellow, leaning towards bronze as it ages. Limpid and brilliant, it sometimes exhibits silvery highlights. Its bouquet has strong aromas of ripe grapes. The young wine is redolent of toasted almonds and hazelnuts in a floral (mayflower, elder, bracken, lime, verbena) and mineral (flint) setting. Butter, honey, and citrus fruits are also present. On the palate it is rich and fat with a cheerful and appealing flavour of hazelnut. Unctuousness and freshness are in silky balance. Long and structured, it needs time to mature - Meursault is a great white wine for laying down.

Meursault's aromatic power and exceptional balance between richness and acidity make it an aristocrat among Burgundies. Unsurprisingly, Meursault has a natural affinity with noble and fine-textured fish or meat, which it can match without overpowering. It performs a similar feat with joints of veal or poultry in white sauce, which are rendered sublime by the wine’s unctuous texture and long, distinguished acidity. Still better are grilled lobster, crayfish, or king prawns in sauce - dishes whose aromatic intensity and crisp texture match the lively and supple balance of the wine. Even blue cheeses and foie gras take to it immediately.
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