Located in the heart of the Côte de Beaune, between Volnay and Puligny-Montrachet, Meursault is one of Burgundy’s most emblematic villages. Its name is thought to derive from the Latin Murissaltus, meaning “the stream of mice”, in reference to the river that runs through the village.
Renowned since the Middle Ages for the quality of its white wines, Meursault owes its reputation to exceptional terroirs cultivated for centuries, first by monks and later by generations of winegrowers.
Granted appellation status in 1937, Meursault today covers more than 400 hectares, including around twenty Premier Cru climats and prestigious village sites such as Les Narvaux.
This wine is characterised by its breadth and finesse, finishing with a distinctive saline impression. It pairs beautifully with fine fish in sauce such as turbot or sole, as well as scallops. For those who enjoy meat, it is an ideal match for Bresse poultry in a cream sauce.
Location & terroir
Grape variety : 100% Chardonnay
Altitude : between 320 and 350 meters
Exposure : East / South-East
Soil : very stony limestone, lean and shallow, hillside terroir located just above the Premier Crus Genevrières and Poruzots
Average vine age : 30 years
Viticulture
Guyot pruning
Yield: approximately 45 hl/ha
Hand-harvested grapes with parcel-by-parcel selection
Vinification & ageing
Gentle whole-cluster pressing
Cold settling for 24 to 48 hours
Alcoholic and malolactic fermentations in 400l French oak barrels
Aged for 12 months in 400l barrels, followed by 6 months in stainless steel tanks
Tasting notes
Colour: pale golden yellow
Nose: white flowers, dried fruits, with a mineral touch
Palate: full and structured, with mineral tension and a saline finish
Food & Wine Pairings
Grilled or sauced fish: sea bass, turbot, sole
Scallops and shellfish
Creamy poultry dishes, mushroom risotto
Cheese: Comté, Beaufort, aged goat’s cheese
