White dry
Unlike heavy or "buttery" Meursault wines, the Mikulski Meursault 2024 reveals a full, yet firm Burgundian structure supported by fresh acidity.
The aroma intertwines ripe citrus fruits, fresh pears, white peaches, and elderflower, enriched by hints of almonds, toasted hazelnuts, and warm buttery brioche. On the palate, the wine is full-bodied, precise, and harmonious. The silky texture is immediately followed by an expressive freshness. The finish is long, chalky, and slightly saline, leaving notes of citrus, iodine, white fruit, and hazelnuts.
The "Meursault 2024" cuvée is made from 100 percent "Chardonnay" grapes harvested from the Meix Chavaux, Les Pelles Dessus, Chaumes de Narvaux, Moulin Landin, Limozin, Pellans, and Tillets plots. The harvest from these different locations is vinified separately and then blended. The vines, averaging 35 years of age, cover an area of about 1.5 hectares and grow in soils rich in fine limestone rocks.
Serve at 10–12 °C with chicken and carrots in a sour cream sauce, lobster, crab, scallops, and baked oysters.
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.
