Exuberant and hugely intense, the palate is a power surge of electric flavours; notes of limestone flint, rock salt, lime and lemon rind with touches of ruby grapefruit, tight-knit and almost steely or Chablis-like, with the gentlest touch of butter. Long and very deeply concentrated. These are from the domaine’s highest vines that habitually produce low yields of tiny berries.
Producing its first commercial vintage in 2000, this Domaine is one of the new stars of Burgundy, situated in the Hameau of Blagny between the Puligny and Meursault appellations, but much higher up on the hill tucked underneath the woods. Blagny’s vineyards are well exposed to the sun while benefiting from a cooler micro-climate than its neighbours which lends a wonderful raciness an minerality to its wines. Hélène Martelet, grandaughter of the late Comtesse Montlivault, started bottling her own wines from the 1999 vintage after years of selling the bulk of her crop to Maison Louis Latour. Through low yields and 50% new oak barrel fermentation Hélène makes wine that is intense, mineral and voluptuous, the Hameau being high-toned, the Chaulmeaux more buttery in style, while the Meursault is big, nutty and racy.
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.'