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White dry
White Wine – 100% ‘Chardonnay’
An exceptional and refined Premier Cru white Burgundy, masterfully expressing the beauty of the Meursault terroir. This parcel, tended by François Mikulski since 1992, is located in the eastern part of Poruzots Dessus, with grapes harvested from approximately 50-year-old vines grown using organic (non-certified) methods.
In the glass, it reveals a pale golden hue with greenish highlights. The aroma offers delicate notes of freshly churned butter, coriander, verbena, sage, and citrus fruits, complemented by ripe white peach, pear, marmalade, and subtle mineral undertones. On the palate, the wine is rich yet vibrant, with an oily texture, concentrated ripe fruit, and mineral nuances. The finish shows limestone purity, white pepper, a gentle herbal spice, and a long, elegant aftertaste.
The ‘Chardonnay’ vines grow on a layer of brown clay-loam soil above a fractured rock base, allowing the roots to reach deep mineral reserves. Fermentation takes place in French oak barrels, 20–30% of which are new.
Serve at 10-12 ° C . Pairs with duck, pizza, pasta, pork, seafood, white meat.
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.
