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This complex and flavoursome Meursault is made for ageing and pairing with gourmet food. One of our favourites. More info
Meursault is one of the main white wine-producing villages on the Côte de Beaune, surrounded by well-known names like Puligny-Montrachet and Chassagne-Montrachet. This is where the Maillard family cares for 2300 square metres of vines planted in chalky soil. They are around 50 years old and grown with the greatest respect. The vines are spaced out to stop any blight from spreading, plus they don’t have such a need for treatments. Once the harvests are carried out in 40-litre cases (since the 2016 vintage), the grapes are sorted and pressed. The juice is put into barrels for alcoholic fermentation. The cuvée spends 12-18 months in oak barrels and is stirred regularly to allow the lees to nourish the wine. Once the wine has made it from the cellar to your fridge, it will be perfect to serve with scallops. It is golden in colour with a floral, brioche nose and a balanced palate.
Meursault Maillard et Fils (Domaine) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Volaille en sauce crémée, Saumon au beurre blanc, Gougère au comté.
Meursault is one of the main white wine-producing villages on the Côte de Beaune, surrounded by well-known names like Puligny-Montrachet and Chassagne-Montrachet. This is where the Maillard family cares for 2300 square metres of vines planted in chalky soil. They are around 50 years old and grown with the greatest respect. The vines are spaced out to stop any blight from spreading, plus they don’t have such a need for treatments. Once the harvests are carried out in 40-litre cases (since the 2016 vintage), the grapes are sorted and pressed. The juice is put into barrels for alcoholic fermentation. The cuvée spends 12-18 months in oak barrels and is stirred regularly to allow the lees to nourish the wine. Once the wine has made it from the cellar to your fridge, it will be perfect to serve with scallops. It is golden in colour with a floral, brioche nose and a balanced palate.
The Maillard family has been part of Burgundy's viticultural scene since 1766. In 1952, Daniel Maillard, father to Pascal, decided to dedicate himself to this career, concentrating on enlarging the domain and growing cuvées in a way that respects the terroir and the soil. The domain has gone from 2 hectares to 19, shared across the areas of Aloxe-Corton, Pommard, Beaune, Ladoix-Serrigny, Chorey-les-Beaune, Meursault, Volnay, and Savigny-les-Beaune. In the vines and the winery alike, the methods are traditional, and all the cuvées are classed as grand cru in the regional appellation. They are worked meticulously, from the selection of the grapes to the vinification and the maturation in 228-litre oak barrels. If, one day, you have a chance to visit, don't miss out on going down into the cellar where a magnificent well serves as a tasting table. Overall, this one is a Burgundian bright spark still at pleasing prices.
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