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Chateau de Meursault - Bourgogne - Clos du Chateau - Chardonnay - white - 2018 - 750 ml

Chateau de Meursault - Bourgogne - Clos du Chateau - Chardonnay - white - 2018 - 750 ml

$430.00
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WHAT THE WINEMAKERS ARE SAYING

 “Being a real signature of Château, this Meursault comes from several beautiful “climats”, such as Les Grands Charrons and Sous la Velle. Tasting displays floral aromas with a hint of stone fruit notes. The mouth is balanced, complex and round. The minerality of the different vineyards brings a great length to the wine.” Château de Meursault 

OUR NOTES

The Château de Meursault estate comprises 60 hectares of vines. It is one of the Côte de Beaune’s most richly endowed estates, indeed no less than 23 hectares of its holdings lie in Premier Cru and Grand Cru appellations. The estate’s origins go back to the 11th century. From 1666 it was owned by Pierre de Blancheton, a lawyer in the Burgundy Parliament, and it remained in his family until the Revolution. At the beginning of the 19th century the estate was enlarged, mainly thanks to the Serre family who made important modifications to the Château’s architecture and considerably developed the vineyards. After passing down through successive generations, it came into the hands of the Count of Moucheron, who left it to his eldest son, Étienne. At that time the estate was about a quarter of its size today. In 1973 André Boisseaux, founder of the Kriter Group, bought the Château and devoted a lot of energy and taste to its restoration. Finally in 2012 the estate was acquired by Olivier Halley, a wine lover who has always had a passionate conviction towards the greatness of Burgundy’s vineyards.

TECHNICAL SHEET 

Name of the climats: Les Grands Charrons, Les Meix Chavaux, Les Dressoles, En l’Ormeau, Sous la Velle

Operated vineyard surface: 2.8 ha

Grape variety: Chardonnay

Soil: brown clay-limestone, gravel (Les Grands Charrons), limestone alluviums Exposure : East / South-East

Location: from middle to bottom of the hillside

Vinification: after a static clarification, the grape must is put into oak barrels to start the alcoholic fermentation

Ageing: on fine lees in new oak barrels (35%) as well as in oak barrels of one or two years

Time of ageing: 12 to 15 months