The actual product may vary from the images shown on the website.
White dry
Serving temperature: 12–13 °C. Pairs well with pan-seared eel with butter and lemon sauce, chicken with morels, and aged Comté cheese.
Domaine Patrick Javillier is a family estate based in the village of Meursault, whose history began in 1945 when Raymond Javillier revived the family-owned vineyards. In 1974, after completing his oenology studies in Dijon, Patrick Javillier took over the estate, expanding it from 2 to approximately 11 hectares and establishing a clear philosophy: to produce wines that faithfully express the unique character of each Burgundy terroir. Today, the estate is managed by the third generation, Marion Javillier and Pierre-Emmanuel Lamy, who continue the family's winemaking tradition.
The estate owns vineyards in some of the most prestigious Côte de Beaune appellations, including Meursault, Puligny-Montrachet, Savigny-lès-Beaune, Aloxe-Corton, and Pernand-Vergelesses. Its portfolio includes Regional, Village, Premier Cru, and Grand Cru wines, with ‘Chardonnay’ forming the foundation of the domaine. Patrick Javillier became known for his ability to combine fruit from different vineyard parcels into precisely crafted cuvées, such as Les Clousots and Tête de Murger, while preserving the distinct identity of each terroir.
Sustainable viticulture is practised throughout the vineyards following the principles of culture raisonnée. Particular attention is paid to pruning, green harvesting, determining the optimal harvest date, and producing healthy, balanced grapes. Each vineyard parcel is managed individually according to its soil composition, exposure, and microclimate.
The white wines are gently pressed using a pneumatic press, fermented with indigenous yeasts, and aged in French oak barrels for 16–18 months. The proportion of new oak is adapted to the character of each vineyard, while bâtonnage is applied according to the conditions of the vintage. The red wines undergo cold maceration before fermentation, and are bottled with minimal fining and filtration to preserve purity, texture, and terroir expression.
