Meursault Vilages Vieilles Vignes 2024 Vincent Girardin

Tasting Note

The aroma features notes of ripe pear and white peach, as well as hints of hazelnut and toasted almond—characteristic of Meursault. Against this backdrop, a subtle chalky minerality emerges. The palate is round without feeling heavy, and the concentration characteristic of wine from old vines is skillfully balanced by acidity. Contact with the lees (bâtonnage, or stirring of the yeast sediment) gives the wine a light, creamy texture, while the finish features notes of citrus and wet stone. It is recommended to enjoy this wine at its optimal temperature, without over-chilling it.

Grape Varieties

100% Chardonnay. Nothing else is added. The name “Vieilles Vignes (old vines)” is significant here, because the older the vine, the deeper its roots penetrate the limestone and clay layers of Meursault, which leads to a lower yield per vine. Low yield means a higher concentration of ripe fruit. And in this terroir, this concentration is expressed not so much in tropical fruit aromas as in the texture and nutty depth of flavor. This is precisely what distinguishes a true Meursault from Chardonnay grown in warmer regions.

Cellaring Potential

The wine can be enjoyed immediately upon release, but it will improve further after 2027. It is recommended to age it until 2036. The acidity and structure derived from the lees form the wine’s backbone, highlighting the nuances of honey, almond, and brioche characteristic of an aged Meursault. Store at a temperature of 12–14 °C in a horizontal position, protected from light. Opening the bottle too early will deprive you of the opportunity to enjoy this wine’s second phase.

The Producer

A wine domaine and négociant: Vincent Girardin sits in Meursault with 33 hectares of its own vines in the Côte de Beaune, plus grapes from a network of growers who farm to the same rules. No herbicides or insecticides, hand-harvesting, low yields. Vincent Girardin himself came from a Santenay winemaking family and started at 19 with two hectares inherited from his parents. Éric Germain arrived as winemaker in 2002 and pushed the style towards precision rather than richness. When the business was sold in 2012 to Jean-Pierre Nié, the vines stayed with the Girardin family, so Germain, now managing director, rebuilt the holdings plot by plot.  Today the range covers  Santenay up to Aloxe-Corton, including Corton-Charlemagne, Bâtard-Montrachet and Le Montrachet. Natural yeasts, French oak, new wood used sparingly.

Terroir & Climate

Meursault is located in the Côte de Beaune, stretching across generally south-facing limestone and marl soils at elevations ranging from 220 to 380 meters. The marl imparts density to the wine and produces the rich body, aromas of hazelnut, butter, and ripe fruit that have become synonymous with Meursault. Meanwhile, the underlying limestone preserves the wine’s natural acidity. The village’s old vines are deeply rooted in cracked limestone, which gives the wine its salty finish. Cool nights preserve the wine’s aromatic qualities, and due to the semi-continental climate, there can be very marked differences from one vintage to the next.

Winemaking

The guiding principle here is “restraint.” Girardin practices biodynamic farming not only on its own vineyards but also on partner vineyards, harvesting by hand and fermenting using the natural yeasts found on the grape skins. No cultured yeasts are used, and no shortcuts are taken. Aging takes place in French oak barrels alongside fine lees, but the use of new barrels across the entire lineup is intentionally kept to a minimum. This is precisely why the “Meursault Vieilles Vignes” reflects the character of the Chardonnay grape itself and its terroir, rather than that of the barrel. No fining is performed, and filtration is kept to a minimum; the timing of each operation in the cellar is determined based on the lunar calendar.

Food Pairing

The richness and hazelnut nuances of this “Meursault” call for dishes that are just as rich. Here are a few suggestions:
Serve at 12–13 °C. If served too cold, the aromas will be muted; if served too warm, the oak notes will become too prominent.

• “Poulet de Bresse à la Crème” — the creamy sauce harmonizes exquisitely with the wine’s texture
• Roast chicken with smolchi
• Sole à la Meunière: Brown butter enhances the toasted flavors
• A well-aged “Comté” or a mellow “Cîteaux” from this region