Red dry
A classic red Burgundy, expressing the strength and complexity of Pommard together with the precision and subtle elegance characteristic of the Mikulski estate. This is a wine that unites power and refinement – firm yet noble, full of character and vitality.
The ‘Pinot Noir’ grapes are sourced from several parcels within the Pommard appellation, where the soils are composed of clay, limestone, and brown marl. These heavier, richer soils give the wine its structure, firm tannins, and depth of fruit — traits that make Pommard one of the most muscular reds of the Côte de Beaune.
The bouquet reveals black cherry, plum, blueberry, dried flowers, tobacco, and earthy notes, accompanied by subtle hints of forest spice, cocoa, and graphite. The aroma is rich yet never heavy — clear, refined, and balanced.
On the palate, the wine is medium-bodied, with solid structure and silky, well-integrated tannins. The ripe dark fruit is lifted by a fine line of acidity, bringing energy and expressiveness. The finish is long, slightly smoky, and mineral, leaving an elegant echo of honeysuckle and spice.
Fermentation takes place in stainless steel vats using indigenous yeasts, preserving the purity and authenticity of ‘Pinot Noir’. The wine is then aged for 12–14 months in French oak barrels, about 25% of which are new.
Serve at 16-18 °C with red meat, tuna, or duck breast in cranberry sauce.
François Mikulski, the son of a Polish émigré, manages his winery in Chassagne-Montrachet and has turned his unusual surname for the region into an advantage. His wines stand out not only in taste but also in appearance – the winemaker's name, surname, and vineyard are simply written in white paint, like chalk, on a plain, monochromatic bottle. Since the family winery is located in the Meursault area, he primarily specializes in producing brightly flavored white wines bearing the village's name.
Aiming to preserve the inherent characteristics of the growing site and grape variety, François Mikulski employs organic winemaking methods. His wines are expressive, boast exceptional balance, and are enjoyable both fresh and aged.
The family currently manages 9 hectares of vineyards, three-quarters of which are dedicated to white grape varieties. The remaining just over 2 hectares are planted with ‘Pinot Noir’ grapes. Among them are also less famous but distinctive vineyards in Chassagne, Meursault, and Pommard.
After a meticulous sorting of bunches during harvest, grapes are destemmed and gently pressed using a pneumatic press. Natural yeasts are used for fermentation.
Aging in barrels lasts 10–12 months. To ensure the oak doesn't overshadow the vineyard's inherent flavor, François uses no more than 20% new barrels.
