Meursault Les Petits Charrons 2023 - Patrick Javillier

Meursault Les Petits Charrons  - Patrick Javillier 

Patrick Javillier's Meursault Les Petits Charrons is a very expressive wine, with a nose of yellow fruit, fresh butter and vanilla. A light oaky note envelops a soft and wonderfully harmonious body, with a persistent finish. A wine that will age very well in the cellar. The Chardonnay grapes come from a small climat of 3.64 hectares located east of Les Rougeots, on fairly flat land. The grapes, hand-picked in small boxes, are gently pressed on arrival at the cellar and the juice is left to rest for 24 hours. Fermentation begins spontaneously then the wine is clarified before maturing for twelve months in French oak barrels.

Service

We taste it at a temperature of 8/10 ° in tulip glasses. Wine to be drunk immediately but magnificently holds the time.

Pairings

Excellent as an aperitif, with seafood appetizers, preparations based on oysters, freshwater / salt water fish with sauces / roasted snails.

Winery: Patrick Javillier

Domaine Jean Javillier et Fils is an emblematic example of winemaking tradition in the renowned Burgundy region, with a history dating back to 1933. Founded by Jean's father, the domaine has evolved significantly over the years, especially after Jean and his sons, Alain and Thierry, adopted organic farming practices. The choice of an organic approach, which began in 1972, was a long and demanding process, but it has led to greater respect for the environment and the terroir. The Meursault area, renowned for its elegant and complex whites, offers a clay-limestone soil that helps give the wines a unique structure and minerality. The winemaking techniques used by the Domaine, such as fermentation in oak barrels for the whites and aging in wood for the reds, allow the varietal characteristics of the Chardonnay and Pinot Noir grapes to be enhanced, while respecting the terroir. The wines produced by this domain are distinguished by their classic style, reflecting the authenticity and quality of Burgundy. The moderate production of around 50 hl/ha, combined with the obsessive attention to detail and the philosophy of not filtering the wines in most vintages, help to create labels that tell a story of passion, dedication and a deep connection with the land. The choice to use only copper and sulphur in the vineyard, along with practices such as hoeing and the use of compost, demonstrates the family's commitment to sustainable viticulture that respects the ecosystem.