A racy, crisp, almost chalky style of Meursault, notes of herb, lemon zest, citrus blossom and stone. Incisive and bracing with a wonderful fruitiness coming out on the finish. On the Volnay side of Meursault, in fact were it planted with Pinot Noir this wine would carry the Volnay name, where the soils are of marne clay and give a strong mineral identity to the wine.
It was one of the wine trade’s sadest stories when, in the summer of 2003, Jacques d’Angerville passed away. For a long time Jacques was at the forefront of promoting rigorously high standards throughout Burgundy and helped put Volnay firmly on the winelover’s map. Thankfully his highly committed son, Guillaume, has taken the reins along with Jacques’ son-in-law who had helped Jacques make the wine for over a decade. Guillaume is meticulous and shows an unstinting commitment to producing the best wine he can whilst staying faithful to Volnay's special terroir. The vine growing and winemaking is based on the philosophy of respecting and working with nature. The Domaine's move to Bio-dynamic viticulture is central to this. Hard manual work is carried out in the vineyard, therefore, whilst the winemaking is as gentle and respectful to the wines as possible. These are polished Volnays of purity and sophisitication, nothing is over done or out of balance, extractions are soft and new oak is no more tha it needs to be. The charactersitics of grape, vintage and terroir resonate brightly through each wine.
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.'