Consistently one of the great white Bourgognes, the 2009 lives up to its promise; excellent flavours of butter, acacia, limestone, citrus, fresh cut flowers and spritely minerals, this offers the perfect interlay between a rich butteriness and floral, elegant fruit. Remarkably complete and persistent for a Bourgogne.
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.
Bourgogne or Burgundy is a wide-ranging generic appellation in eastern France that has been planted with the vine at least since Roman times, the earliest archaeological evidence coming from 2nd Century A.D. The region, now spanning up to 28,000 hectares, owes a lot to the work of Cistercian Monks in the 11th and 12th Centuries, particularly in the Côte d'Or, who were responsible for identifying some of the finest vineyard plots still in existence today. The appellation is large, stretching between the cities of Auxerre in the North and Lyon in the south and includes Chablis, the Côte d'Or (from where hail some of the world's finest examples of Chardonnay and Pinot Noir), the Chalonnais, Maconnais and Beaujolais. Chardonnay is the main white grape planted, though there is still a fair amount of Aligote to be found if an ever decreasing amount, as well as tiny proportions of Pinot Blanc and Pinot Beurrot. For quality reds Pinot Noir is the dominant grape and the only permitted variety for the "Bourgogne Rouge" appellation controlee, there are plantings of Gamay too, though, which can be blended with a minimum one third Pinot Noir to make "Bourgogne Passetoutgrain." There is also the rarely seen Bourgogne Grand Ordinaire, which may include the Pinot Noir, Gamay, César, and Tressot varieties. This appellation also exists for whites, allowing a blend of Chardonnay, Aligoté and Melon de Bourgogne. Being such a big area style can vary enormously: From the steely, minerally white Bourgognes near Chablis to the rounder, more buttery offerings in the Maconnais. Very fine and extremely good value examples of red and white Bourgognes are made by many of the high quality estates in the Côte d'Or, the designated "Bourgogne" vineyards here being on the flatter less well-drained terrain the other side of the RN74 road to the villages and 1er Cru appellations. Some Bourgogne Rosé can also made be made but this is a tiny fraction of the red and white wine production.