Meursault 1er Cru Goutte d'Or 2015

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The Meursault 1er Cru Goutte d'Or is one of the best first growths of Meursault. Here in exceptional year 2015 it is particularly successful by Domaine Bernard Millot.

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44,90 €

Flavours

light
powerful
easy
complex
mineral
not mineral
Not Fruity
Fruity
Not Woody
Woody

More info


Perfectionist, Bernard Millot will focus on giving his Meursault all the fat, roundness and clarity sought in the wines of Meursault. These qualities will of course be accentuated in a Meursault 1er Cru.

Here, with the famous "La Goutte d'Or" Climate in Premier Cru, we find a rich, opulent, structured wine with remarkable persistence. At the same time ample and delicate, it is very expressive with the nose as on the palate. A great Burgundy wine with incredible expression and richness!

Flexible, balanced and round, this Meursault 1er Cru 2015 can be kept until 10 years old.

Operating temperature :

12 to 14 °

Map of the Meursault appellation:

wine meursault 1er Cru

Domaine Bernard Millot

Bernard Millot is one of the producers of Grands Vins de Meursault particularly committed to the finesse and purity of wines.

His son Aurélien is currently taking over the flambaut in the continuity.

Domaine Millot has 8 hectares of vines mainly in the appellations Meursault and Meursault Premiers Crus, but not only. he also produces red wines and regional appellations.

Appellation

Meursault

Wine Characteristics


There are observable but minor differences between the wines of the different Climats (named plots). In most cases, Meursault is greeny-gold in colour or canary yellow, leaning towards bronze as it ages. Limpid and brilliant, it sometimes exhibits silvery highlights. Its bouquet has strong aromas of ripe grapes. The young wine is redolent of toasted almonds and hazelnuts in a floral (mayflower, elder, bracken, lime, verbena) and mineral (flint) setting. Butter, honey, and citrus fruits are also present. On the palate it is rich and fat with a cheerful and appealing taste of hazelnut. Unctuousness and freshness are in silky balance. Long and structured, it needs time to mature - this is a great white wine for laying down.

Wine Steward’s Tip


Its aromatic power and exceptional balance between fat and acidity make it an aristocrat among burgundies. Unsurprisingly, it has a natural affinity with noble and fine-textured fish or meat, which it can match without overpowering. It performs a similar feat with joints of veal or poultry in white sauce, which are rendered sublime by the wine’s unctuous texture and long, distinguished acidity. Still better are grilled lobster, crawfish, or king prawns in sauce - dishes whose aromatic intensity and crisp texture match the lively and supple balance of the wine. Even blue cheeses and foie gras take to it immediately.
Serving temperature: 12 to 14°C.
 

Situation


The hard Comblanchian limestone which disappears deep underground around Nuits-Saint-Georges reappears here where, as one moves southward, red wines give way to whites. Nowhere in the Côte de Beaune does the
Chardonnay grape do better than it does here. Along the village streets are a succession of little houses belonging to the vineyard workers, mixed with more imposing dwellings. The stone-work on the 53 metre-high church tower looks like it could be the work of fairies. The excellent soils were planted with vines by the monks of Cîteaux as early as 1098. A small amount of red wine is produced here, though white definitely dominates. Meursault’s appellation of origin status dates from 1937.
 

Terroirs

The best soils are found at heights of 260 metres with exposures along an arc between East and South. They consist of Jurassic marls and marly limestones.
There are some patches of magnesian limestone. The ancient callovien limestone and argovien marls shave the crus.

Source : https://www.bourgogne-wines.com

Les Meursault vont traditionnellement accompagner les viandes blanches raffinées (veau, volailles en sauces blanches) et les poissons les plus nobles. Avec ce millésime, on peut également viser dans les plats en sauce plus relevés.

Ne pas oublier également les crustacés, domaine de prédilection des Meursault.

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