Patrick Javillier

Patrick Javillier exploits 10 hectares of vineyard area in the Meursault, Savigny, Aloxe and Bourgogne appellations, a total of 80% of which are planted with Chardonnay. The drive and unstinting commitment of his winemaking consistently results in his producing some of the greatest examples of white Burgundy, not just in the finest vintages, but most notably in years perceived to be difficult. More astonishing still, when you consider that amongst his 10 hectares of vines there is only one small parcel that is either 1er or Grand Cru, that is Corton-Charlemagne of which he makes approximately 1000 bottles a year. His Meursaults, aged for at least 18 months in barrel with one aerated racking to achieve complexity and to allow the wines to settle naturally, are typical of the appellation and faithful to the terroir - the lower-lying of clay dominated vineyards produces full bodied buttery wines whereas the poor soils of vineyards like Tillets make wines of great tension and minerality.
Patrick Javillier

Appellation: Meursault

Meursault is the largest commune in the Côte de Beaune (spanning over 370ha) producing predominantly white wines. There are no Grand Cru vineyards, but its Premier Crus can equal the best white wines in the Côte de Beaune. The finest vineyards are Les Perrières, Les Genevrières, and Les Charmes. In addition Meursault has a plethora of other named vineyards that aren't Premier Cru but nonetheless show their own distinct characteristics and can offer excellent value, some of the best are Chevalières, Tessons, Clos de la Barre, Luchets, Narvaux, and Tillets. These are lower-lying than the Premiers Crus but are much more interesting than the villages wines of Puligny where the water table is higher. The low water-table is also the reason why some of the region's deepest cellars can be found in Meursault. The commune is big so the style and quality are varied. Generally speaking Meursault is known for its full body and, nutty, buttery character. The best examples have enough vitality and acidity to balance out the 'fat.'

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