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White dry
From the renowned F. Mikulski estate, located in the Meursault commune of the Côte d'Or region in Burgundy, comes a refreshing and light wine crafted exclusively from "Aligoté" grapes.
This is a mineral-driven, crisp white wine whose aroma reveals notes of mountain honey, hazelnuts, and mandarins. The palate offers hints of ripe pears and apples, while pronounced minerality and lively acidity provide the wine's main accent. This wine’s finish is long-lasting.
The 1.5-hectare vineyard practices organic viticulture (though it is not certified). The first vines here were planted in 1929 by Francois Mikulski's grandfather. As is typical for the lower part of the slope, the soil is alluvial, where these "Aligoté" vines grow. A portion of the grapes used for this wine also comes from the "La Charme aux Prêtres" vineyard in Marsannay, which is considered one of the region's best "Aligoté" vineyards.
The wine is aged in stainless steel tanks on its lees.
Serve at 10-12 °C with seafood, pizza or chicken with cream and herb 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.
