Domaine Berthelemot de Meursault, born in 2006 from the vineyards of Jean Garaudet and Yves Darviot, enchants the taster with the finesse and precision of his wines that are now found in California, China or Australia, but also in Great Britain , in Belgium and of course in France.
Numerous medals and appreciative tasting comments support this progression, while the plot of the estate is gradually developing by beautiful appellations: after Beaune, Pommard, Monthélie, Meursault, the production expands towards the Beaune Clos des Mouches
Brigitte Berthelemot is a well-known figure on the Côte de Beaune. It perpetuates a unique know-how allowing the realization of wines endowed with a very great fineness and a remarkable precision, the respect of the expression of the climates of Burgundy
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.
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.
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.