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. A creamy palate, a really thick but still soft crème fraîche, baked custard, pears and apples, a touch of caramel, baked pears and apples, a hint of roasted apricot, a note of quince again that has retained its character somewhere between fruit and vegetable.
Serve at 10-12 °C with duck, pizza, pasta, pork, seafood, white meat.
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, a Burgundian woman working on an English army base, and moved to Brussels where François was born and raised. Luckily for us and the world of wine, 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. He inherited his first plots of Meursault in 1992 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. 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.All products by this producer
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