You must be of legal drinking age to enter this site:
Known for his stunning wines from Meursault, Francois Mikulski has been making a name for himself, along with wife Marie-Pierre, since he began working decades ago under his uncle, Pierre Boillot, a viticulturist in Meursault.
Founded in 1992 when Mikulski inherited his uncle's vineyards, Domaine Mikulski has been producing outstanding vintages from Meursault for nearly 30 years. Many of the vineyards were planted 50 to 100 years ago.
Their 10 hectares of vines are laid out to biodynamic viticulture (without certification). In the Meursault AOC, the plots are situated in the Limozin, Moulin Landin, Meix Chavaux, Pelles Dessus and Chaumes de Narvaux climats. There are also some vines in four Premier Crus: Les Genevrières (Dessus), les Charmes, le Poruzot and les Gouttes d’Or. The domain produces primarily Chardonnay but also Pinot Noir and Aligoté from hundred year old vines. The yields are between 45 and 50hl/ha for the whites and 35hl for the reds.
180 millions years ago Burgundy was under the sea. 60 millions years ago the movement of tectonic plates and shifting of the continents caused the base of the seabed to appear.
Today’s geological relief results from the emergence of the Morvan block and of its slow erosion, as well as the collapse of the Bressan block. Burgundy’s gentle slope is a result of millions of years of erosion and variation in temperatures.
The upper slope is composed of hard rock between which silt and residue has penetrated.
If Mikulski doesn't sound like your typical French wine name, you wouldn't be wrong. François Mikulski’s father was Lieutenant Mieczyslaw Mikulski who escaped from occupied Poland in 1939, fleeing to England and joining the Resistance troops of the Free Polish Forces. There he met his future wife, Therese, a Burgundian woman working on an English army base, and moved to Brussels where François was born and raised.
François spent his formative summers in Burgundy, where he fell in love with the agrarian lifestyle and determined that he would one day make wine himself. After years of working on his uncle’s domain, François eventually took it over in 1991 with his wife Marie Pierre, herself the daughter of a winemaker (François Germain, owner of Château de Chorey-Les-Beaune).
He inherited his first plots of Meursault from his late uncle, Pierre Boillot. Since that time, he has relentlessly pursued his authenticity, purity and elegance through acute attention to biological balance in the vineyard and terroir minded élevage practices in the cellar.
Since 2012, François and Marie Pierre’s children have been working alongside them in preparation for the domain to be passed over to them in coming years. They also run a négociant business on the side to complement their production output.
After meticulous sorting in the vineyards the grapes are de-stemmed and lightly pressed. Natural yeasts are used in the fermentation after which the wines undergo an élevage 10-12 months. François typically restrains his new oak use to about 20%, believing that excessive wood masks full expression of the terroir.
Pneumatic pressing followed by rigorous must settling constitute the first steps in our winemaking process. Natural yeasts are sufficient for sugars to ferment for a period of three to four months in cool cellars built in solid rock, with constant temperatures of 6°C to 8°C in winter.
The ageing process is carried out in oak barrels on lees over a 12-month period (they use about 20% new oak), followed by fining, an important step in achieving a wine’s elegance, olfactory precision and cellaring potential.
It ultimately results from the combination of all our efforts throughout the long 30-month process. All possible care is taken with even the minutest detail, along with the use of high-performance viticultural material: peristaltic pump, pneumatic press, oak barrels between one and five years old, and estate bottling…
View our Dom. Mikulski 2018 Meursault collection.
Comments will be approved before showing up.