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White dry
The "F. Mikulski Meursault Limozin 2024" comes from one of the most prestigious village plots (lieu-dit) of the Meursault appellation.
The aroma elegantly intertwines notes of white peach, ripe lemon, orange blossom, and toasted almonds, enriched by a subtle minerality of flint and crushed stone. On the palate, the silky texture is accompanied by a long, vibrant, and elegantly saline finish.
The "Le Limozin" 'Chardonnay' vineyard is approximately 65 years old, situated in a highly favorable location bordering the famous "Premier Cru" vineyards (such as "Les Genevrières" and "Les Charmes"). The wine is crafted from 'Chardonnay' grapes ripening in clay and limestone soils.
The wine is aged in new oak barrels.
Since only about 600 bottles are produced annually, it is a truly highly sought-after wine.
This wine is best served at a temperature of 11–13 °C and pairs perfectly with pan-seared scallops, white fish in a butter sauce, and poultry with mushrooms.
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.
