Definition: Meursault AOC

Côte-de-Beaune region in Burgundy.

Production area located 7 kilometres south-west of Beaune, more precisely within plots of land in the commune of Meursault, in the Côte-d'Or department. Classified as a communal AOC with 21 climats classified as premiers crus.

Area under production: nearly 394 hectares. The demarcation includes 383 hectares of white grapes and 11 hectares of red grapes, of which 103 hectares are classified as premier cru.

White grape varieties: Chardonnay and Pinot Gris; Pinot Beurot; reds: Pinot Noir and Pinot Liébault.

To produce red wines, the incorporation of white and grey grape varieties such as Chardonnay and Pinots into the harvest is permitted, provided that they do not exceed 15%. Vinified as: 95% white, the rest red.

It can be kept: 8 to 15 years for white, or even longer depending on the premier cru and vintage; 5 to 10 years for red, or even longer depending on the vintage.

Ideal serving temperature: between 12 and 14°C for white; between 15 and 16°C for red.

Pair with: white wine, skate with black butter, Hungarian-style sturgeon steaks, pike quenelles au gratin, crayfish mousse, scrambled eggs with truffles, foie gras, chicken with crayfish, oysters with leeks and truffles, lobster terrine, trout with almonds, salmon with sorrel, braised or creamed sweetbreads, brill with white grapes, pike supreme Dijonnaise, lobster with porcini mushrooms and clams;

red wine, grilled or roasted red meat or meat in a light sauce.

The Meursault appellation produces wines that are highly sought after by lovers of refined nectars. With a light gold colour and emerald highlights, they offer delicious notes of fresh white fruits (peach, apricot, etc.), green almonds and acacia. Remarkably balanced, they offer a magnificent length on the palate, typical of great wines for ageing.