White dry
The "F. Mikulski Meursault Pré de Manche 2024" wine comes from the small village plot (lieu-dit) of "Pré de Manche". François Mikulski manages a mere 0.3-hectare parcel here, making the production volume extremely limited. Furthermore, this plot is situated higher up the slope and borders the famous "Premier Cru" vineyards (such as Meursault "Caillerets" and Volnay "Santenots").
The aroma reveals a spring-like touch of white flowers (acacia, hawthorn), intertwining with notes of fresh green apples, citrus zest, and subtle toasted almonds. On the palate, the wine demonstrates an excellent structure: it is round and silky, yet at the same time exceptionally vibrant.
The wine is crafted from 'Chardonnay' grapes grown in clay and limestone soils, which impart the minerality characteristic of this region. Fermentation and aging take place in French oak barrels, using only a small proportion of new oak.
This wine is best served at a temperature of 11–13 °C and pairs well with pan-seared seafood, shrimp in garlic butter, and mild goat 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.
