Producer notes from François Mikulski:
"The Meursault Premier Cru Les Genevrières vineyard that we have cultivated since 1992 is on a sharecropping basis (50% of the crop for the owner, 50% for the tenant).
It covers an area of 0.53 ares and faces east on the Meursault hillside. It is around 50 years old. Its vines are 100% Chardonnay. Annual production: around 3,000 bottles.
The vines are cultivated using non-certified organic methods. The subsoil consists of limestone gravels on a base of fractured rock plates. Brown soil has filtered down causing silt to settle between the plates. This type of soil provides optimal water storage. The root systems become established in the cracks in the plates. By ageing with just 20% in new barrels and the rest in barrels that have held one, two or three wines, we preserve the unique character of the terroir. It has the greatest cellaring potential of all our appellations. It is a powerful wine, elegant, with a very beautiful material."
Notes from Raphael GIMENEZ-FAUVETY – Retailer ; “De Corps et d’Esprit” in Paris:
Each splendid robe follows the previous one and the resemblance is clear. As we progressed through the tasting, we had one hope – and there’s no point in drawing out the suspense – that Genevrières would take its rightful place at the top of the Meursault podium. The nose is complex and mysterious with a host of furtive aromas, none of which wants to step in front of the others – neither the white fruit, yellow fruit, and citrus fruit, nor the spices or herbs, not to mention the flowers that are almost always the preserve of this vintage; yet, they are lurking…
Where to start? Maybe with the light, spicy veil that covers a flowerbed – from the freshness of a primrose to the aniseed fragrance of freesia, from the sweetness of a daffodil to the sensuality of narcissus; onto the corollas of the flowers, the spicy veil scatters very finely ground peppers with added ginger powder and ground coriander seeds, and Sichuan pepper with curcuma; Causses honey, broom honey; kneaded butter; the door of the bakery is opening – meringues and the scent of apricots wafting through the air; pineapple, yellow peach, mango, candied orange; bergamot; the spices evolve into a French allspice blend and a complex ras-el-hanout; it’s so wonderful – we could go on forever.
The palate is full-bodied, juicy and active from the first moment, with citrus juices, lemons, oranges and grapefruit mixed with yellow fruit, peach and mango, as well as passion fruit, a hint of vine peach; the spices are there – saffron, curry, Sichuan pepper and French allspice are easily identifiable. In the meantime, the mouthfeel grows and expands as the tasting progresses, without being too rich; it has a considerable physical impact even before the finish.
The finish is impressive; the components of the soil resonate and are at one with the fruit; the ensemble fills the chest cavity, hammering your arms and back with its telluric power; the wine remains sapid; we still feel the energy in the length that doesn’t seem to end – very great wine. 97+.
It’s 2033 – you are opening this bottle on a bright morning in May to drink later with dinner… The menu includes Breton lobster and Bresse chicken in a pie. It should be a huge hit. Or, the second option, sweetbread with morels and Robuchon purée – that shouldn’t go down too badly either."