Producer notes from François Mikulski:

"This wine is a product of the Limozin plot which, for some vintages, is vinified separately and for others is produced in the Meursault vintage.

The total acreage is 0.15 hectares. The average age of the vine is 65 years old. The vine population is 100% Chardonnay. Annual production: around 600 bottles. The vine is cultivated by non-certified organic farming.

The subsoil is made up of fine alluvial river sediment. It is therefore less rich in limestone, making it heavier and more draining.

This wine is served with warm shellfish, fish or white meat, butter sauce or cream preferably (chicken with cream and morels, scallops, hot oysters, and more).

Ideally, Meursault is a wine that should be drank aged between 5 to 10 years. When mature, its palate and nose are explosive; an array of aromas burst through: honey, exotic fruits, butter, hazelnut, grilled almond, yellow fruits.

This vintage is well-bodied and silky, with a hint of minerality."

Notes from Raphael GIMENEZ-FAUVETY – Retailer; “De Corps et d’Esprit” in Paris:

"Brilliant light gold robe, with more discreet green highlights here. Sensual nose of pear coulis; vanilla panna cotta; sweet almond oil; hazelnut; apple and grape juice; butter or cream with fine herbs – chervil, flat-leaf parsley, marjoram; with yellow peach and mango in the background, or, perhaps, apricots and orange fruit jellies. Subtle pastry elements that evoke a Paris-Brest, a French apple tart, a Bourdaloue tart with pears or apricots, or a pistachio and frangipane tart.

The palate is full-bodied and gourmet, sensuous and tasty, with coulis and purée of white fruit brimming with spices – pear coulis with cloves, spicy yellow peach, mango with a powerful note of cardamom and black and green peppercorns; vegetables in a marinade of very strong spices, including all those we’ve already mentioned; there’s celery, kohlrabi, black radish; add to this liquorice stick and juniper berry.

An impressive finish, which is also telluric; but in the grip of the clay soil, there is still plenty of fruit; the spices are more refined – towards a mix of berries, saffron, Espelette pepper; with a lot of salt present. On the length, the palate is almost on fire, as if we’ve put too much harissa in the couscous.

This Meursault is traditional in spirit, and very spicy, as mentioned; after five to seven years of ageing, we would pair with a Béarnaise sauce and your choice of grilled fish – turbot, salmon, sole; or you could opt for calf’s head with gribiche or tartar sauce. 93–94."