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Château de Meursault has been a Great Patron of the “Climats de Bourgogne Association” that promoted their candidacy in the world heritage of UNESCO. We were more than delighted to know that on the 5th of July 2015 it was finally accepted! Château de Meursault is located in the heart of Burgundy, in Côte de Beaune on the prestigious appellation of Meursault, which is a global reference for the great white wines. When you enter Château de Meursault, you find yourself in a mythical Burgundy wine estate, a place full of history where you can taste the wines from Côte de Beaune surrounded by unique architecture. Château de Meursault was acquired by the Halley family in December 2012, also owners of Château de Marsannay in Côte de Nuits and Marché aux Vins in Beaune. Over the years, the owners have made extensions and have considerably developed the vineyard which has become one of the most prestigious estates of Côte-d’Or. The vineyard extends on nearly 65 hectares from Puligny-Montrachet to Aloxe-Corton, including eighteen Premier Crus, three Grands Crus and a monopoly.
The fiefdom of Foulot MIll, that was later to become Château de Meursault, was created in the 11th century, during the reign of Robert the 1st. From 12th to 16th centuries, the owners of the fiefdom changed several times due to the struggle between the Duchy of Burgundy and the King of France. Starting from the 17th century, the Blancheton, the Serre, the Boisseaux and nowadays the Halley families succeeded each other – all of them having the same ambition of developing the reputation of Château de Meursault and its wines.
Thanks to its deep ferruginous soil, this outstanding terroir provides high quality grapes combining a beautiful bouquet and a mouth with character worthy of the greatest wines. Name of the climat: Clos des Epenots (Les Petits Epenots) Operated vineyard surface : 3.6 hectares Grape variety: Pinot Noir Soil: red ferruginous and gravel soil located on old alluvial deposits Exposure: East / South-East Location: bottom of the hillside
VINIFICATION AND AGEING
Harvest: manual harvest followed by a manual sorting and an optical sorting of the grapes Vinification: after destalking the grapes, the juice, skin and pulp are put into the vat for the cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by pushdowns. Ageing: in new oak barrels (30%) as well as in oak barrels of one or two years, preceded by the pneumatic pressing with juice separation. Time of ageing: 15 to 18 months
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