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Red dry
This exquisite wine from François Mikulski offers a unique opportunity to experience a bottle celebrated for its purity and the profound care taken in its creation.
On the nose, a complex bouquet of cherry, raspberry, chocolate coulis, and ganache emerges, intertwined with hints of bay leaf, eucalyptus, and cold Earl Grey tea. A note of very ripe redcurrant and a slight smokiness complete the inviting aroma.
The palate is silky, showcasing a vibrant red fruit coulis with distinct notes of blueberry and blackberry alongside rich burlat cherry. This is beautifully layered with coarse black pepper, prominent oak, strong brown tobacco, and subtle hints of cherry, plum, and apricot stones.
This remarkable Pinot Noir originates from Marie Pierre and François Mikulski’s own 1.30-hectare vineyards in Burgundy. The vines thrive in a unique subsoil of fine alluvial river sediment, meticulously cultivated using non-certified organic methods, ensuring the purest expression of the terroir.
The vintage is aged in oak barrels for approximately 10 months, then refined in tanks for two months before bottling, allowing its multifaceted flavors to fully integrate and evolve.
Patiekti 14 - 16 °C temperatūros prie avienos kepsnio, anties krūtinėlės ar elnienos su bruknių padažu.
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.
