This wines comes form the plots of land are 45 years old on average. Annual production is of approximately 3000 bottles. The vines are cultivated in non-certified organic production. The cuvée is vinified in tanks for approximately 15 days, then put into oak barrels (approximately 20% of new barrels) in which it remains at least 12 months. It is then removed and put into tanks 3 to 4 months before being bottled. The wine produces intense and dense flavours of blackberry, blackcurrant and fruit, with a fresh tannin finish.
Serve at 14-16 ℃ with cooked red meat, game or raw milk cheeses.
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.
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