White dry
Mikulski Meursault 1er Cru Genevrières – one of François Mikulski’s most refined creations, embodying the classic Meursault Premier Cru style – rich yet elegant, full of subtle minerality and finely polished structure.
On the nose, it reveals lemon zest, ripe pear, white peach, and acacia blossom, complemented by hints of honey, almond, and delicate spice. The longer it sits in the glass, the more it unfolds – initially reserved, later becoming fuller and more complex.
On the palate, the wine is smooth yet concentrated, with expressive acidity and a gentle, creamy texture. A touch of limestone freshness brings verticality and lift, while the finish is long, elegant, and slightly nutty.
The Les Genevrières vineyard lies in the southern part of Meursault, near the legendary Perrières cru. Here, clay and limestone soils lend depth and structure. The vines, around 50 years old, produce a small yield, giving the wine its remarkable concentration and longevity.
Fermentation occurs with indigenous yeasts, followed by 12–14 months of ageing in French oak barrels, about 20% of which are new, lending texture and finesse without overshadowing the purity of the fruit.
Serving temperature: 11–12 °C. We recommend pairing it with baked sea bream and butter sauce, tender chicken with cream and mushrooms, or shrimp risotto and aged Comté cheese.
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.
