Jean-Philippe Fichet entered the world of wine at 20; 1981 marked his first vintage, following three years vinifying at the family estate. Two generations of winemakers preceded him, culminating with his father, who passed on a sharecropping lease to enable him to produce his own wines. The winemaker has since tirelessly negotiated long-term agreements, today enjoying a splendid range of climats in Meursault (premier crus such as Les Chevalières, alongside renowned localities like Le Tesson, Les Gruyaches, and Le Meix sous le Château), as well as in Auxey-Duresses, Monthélie, and Puligny-Montrachet.
The estate is certified organic and works with utmost care and tradition both in the vineyard and winery. House-made composts, no pesticides, ploughing, strict disbudding, green harvesting where needed, handpicking, pneumatic presses, native yeasts, and ageing in oak casks followed by stainless-steel vats are the hallmarks behind taut wines showing striking minerality, vivid fruit and opulence – formidable partners to gastronomy.
An estate known mainly to informed enthusiasts, well worth discovering.

Despite not being as well-known as other winemakers, Jean-Philippe Fichet is an expert in revealing the typical characteristics of the Meursault appellation to wine lovers and has been doing so for over 30 years. He has invaluable know-how, which has been passed down through three generations of the same family and is reflected in the particular care he takes with his vines. The soil is ploughed, the vines are aerated and yields are monitored by green harvesting. Biodiversity is therefore respected through viticulture that is more or less the same as certified organic viticulture.
The Chardonnay grapes used to produce this wine soak up their nutrients from moderately steep and shallow grounds and soils composed of clay, limestone and pebbles. The grapes come from vines which were planted in the 1930s, then again in 1976, and they are hand-harvested and pressed for a significant amount of time. The wine is then left to mature in 600-litre demi-muid barrels and 228-litre Burgundy barrels for at least eleven months.
The wine should be stored in the cellar for a minimum of two years before opening. Five to seven years would be even better to truly reveal the delicacy of its aromas of citrus fruits, white fruits and flowers, as well as its liveliness on the palate. Its wonderful minerality livens up the wine before developing into a delicate saline structure.