Meursault 2023 Patrick Javillier

Tasting Note Meursault 2023

Initially, aromas of lemon zest and white peach emerge, followed by hazelnut and Meursault's characteristic dry almond skin notes. The 2023 vintage of Javillier has a moderate alcohol content of 12.5% and features aromas of ripe fruit, maintaining a firm structure rather than a lush mouthfeel. Thanks to lees aging, the mid-palate is creamy and smooth, while the finish is salty and dry. It is an approachable wine even in its youth. However, its acidity suggests it has the potential to become even more full-bodied in the future.

Grape Varieties

Meursault 2023 is made from a single grape variety:

Chardonnay has fairly neutral characteristics on its own, allowing it to easily absorb the characteristics of the soil and the winery. In the limestone soil of Meursault, citrus and nutty aromas stand out more than tropical fruit notes. The 2023 vintage of Chardonnay set less generously than Pinot Noir did and exhibited the coulure phenomenon, in which some flowers failed to set fruit.

Cellaring Potential

It is ready to drink now, and the acidity with hints of citrus in this Meursault will extend the wine's aging potential significantly. It is best enjoyed between 2025 and 2034. Serve at 10-13°C. If served colder than this, the texture formed by the lees becomes flat; if served warmer, the nutty aromas become overpowering.

About Patrick Javillier

Fourteen appellations across 11 hectares. That is the situation at Domaine Patrick Javillier in Meursault, where the plots are scattered over five communes, from Puligny-Montrachet in the south up to Pernand-Vergelesses, with Savigny-lès-Beaune and Aloxe-Corton in between. But nothing here was assembled at once: the estate grew plot by plot from a 2 hectare inheritance in 1945, and bottling under its own label started in 1990. Chardonnay dominates, with Pinot Noir made in small quantities. White grapes go into a pneumatic press (an expanding bladder squeezes them gently), ferment in oak on natural yeast, then age 16 to 18 months on the lees. At the top sit two tiny parcels: 0.17 hectares of Corton-Charlemagne and 0.06 hectares of Meursault 1er Cru Les Charmes, around 400 bottles. Marion Javillier handles reds and sales, Pierre-Emmanuel Lamy the vineyards and whites.

Terroir & Climate

Meursault consists not of a single slope but of several slopes. Spanning approximately 400 hectares, the soil varies and the amount of sunlight changes, resulting in distinctly different flavors in the wines from each adjacent vineyard. Parcels on limestone push the acidity sharp; marl pulls the wine towards hazelnut and butter. Most of the Côte de Beaune vineyards are located on south-facing slopes at elevations of 220 to 380 meters above sea level, providing sufficient warmth for the Chardonnay variety to ripen properly while remaining cool enough at night to preserve acidity. Javillier does not simply blend these differences to create a uniform wine; instead, it crafts its wines by highlighting these distinct characteristics.

Winemaking

The most notable feature here is the extended aging on the lees. The wine is aged for 16-18 months in contact with the lees, the dead yeast cells remaining after fermentation, which is more than plenty of village Meursault gets. A Valentin press leaves fine solids in the must; this is a choice made to enhance texture rather than flavor. In the vineyards, the family practises lutte raisonnée, intervening only when necessary and strike a balance between sustainability and quality rather than choosing one over the other. The texture develops slowly and is not artificially enhanced with oak aromas.

Food Pairing

Its nutty aromas and full body pair better with hearty dishes than with delicate ones.

• Turbot pairs well with beurre blanc sauce; its acidity cuts through the richness of the butter.
• Roast chicken with mushrooms; the earthy notes harmonize with the lees texture.
• Pumpkin risotto
• Slow-baked salmon

Aged Comté is also a good match, as its saltiness harmonizes with the citrus notes.