| Producer | Francois Mikulski |
| Country | France |
| Region | Burgundy |
| Varietal | Chardonnay |
| Vintage | 2022 |
| Sku | 18134 |
| Size | 750ml |
The Burgundy Chardonnay vineyards we have cultivated since 1992 belong to Marie Pierre and François Mikulski.
They cover a total area of 1.5 hectares. The first was planted in 1986 and the second in 2005 by François Mikulski.
Their vines are 100% Chardonnay.
Annual production: around 9,000 bottles.
The vines are cultivated using non-certified organic methods.
The subsoil consists of fine alluvial river sediment, which is common on the lower part of the slope.
The vintage is aged in oak barrels for about 10 months, then drawn off and put in tanks for 2 months before bottling.
The two parcels that we operate are on the borders of the Meursault appellation, therefore the wine’s characteristics are similar to those of a Meursault: length in the mouth, rich, keeps well.
Extremely bright robe with great depth and beautiful green highlights. The nose also reveals depth, providing beautiful complexity and an easily perceptible density. Pear, apple and peach coulis; citrus juices – zest, too – mixed with white fruits; grapefruit; yuzu; lemon; a touch of quince. Lawn grass with a blanket of little spring flowers – clover and daisies, dandelions and buttercups; a honeyed note floating in the air, evoking barley sugar and caramel sweets; to this, a subtle note of lavender reigns in the middle of a bouquet of white freesias; a haze of lemongrass, then sage, and tarragon.
A caressing mouthfeel, silky and moreish; beautiful body; a lot of fruit. Difficult to list individual flavours, but the general impression is that they are more or less all present: a lot of citrus fruits – yuzu, lemon and lime, elements of grapefruit, notes of Outspan oranges; elements of Reinette and Boskoop apple; Conference pear; flavours somewhere between yellow and white peaches, with a sweetness, above all, and a fragrant note; the mandarin note is quickly overtaken by the kumquat; coriander, a little verbena, some cooked mint; the complexity has been validated.
Intense finish, precise and focused; maturation process is barely perceptible; a remarkable length and, in particular, great persistence; quite spicy as it lingers; peppers, especially white pepper; and a hint of ginger.
A high-calibre Burgundy; its maturity and subtle empyreumatic note call for a pairing with hot food; the finesse of the herbs induce you to progress beyond the aperitif; after two or three years, pair with tarragon coquelet chicken and peas, or quail with grapes, or even currants; or don’t hesitate to try breaded veal escalope with Dauphinois gratin.
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