Sourced from select parcels near Meursault by the family-run 11-ha estate founded in 1945, this cuvée reflects Patrick Javillier's blending philosophy of complementary terroirs. Hand-harvested Chardonnay undergoes oak barrel fermentation with indigenous yeasts, extended lees aging (10-13 months), and minimal new oak to preserve purity, yielding elegant Bourgogne Blanc at around 13% alcohol suited to medium-term cellaring.
Tasting Notes
Golden straw hue; fragrant nose of ripe orchard fruits, citrus, jasmine, elderflower, vanilla, and toast. Round, expressive palate with orchard fruit core, citrus lift, floral complexity, subtle lees texture, fresh acidity, and harmonious persistence.
Serving and Cellaring
Serve at 11-13°C in a Chardonnay glass. Drink from 2025-2030 for fruit purity evolving to nutty notes; pairs with shellfish, grilled fish, creamy poultry, or goat cheese.
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