Patrick Javillier is the acknowledged master of Meursault, producing superbly rich, textured, yet also finely mineral wines. Although his wines are sublime, prices are reasonable compared to some of his neighbours and his entry level Bourgogne is an absolute bargain. Rich and buttery with a hint of vanill this is excellent with fish dishes and roasted white meats.
Chardonnay is undoubtedly the most famous white grape in the world. When it is grown in the right conditions (similar to those found in Burgundy) it has the ability to produce the most exquisitely textured wines in the world when it is subjected to a period of maturation in real oak barrels. The best wines show white peach and vanilla aromas on the nose and a tightly structured palate with fine acidity, minerality and a distinctive creaminess.
Patrick Javillier is now one of Meursault’s best growers. An electrical engineer by training, he later studied oenology in Dijon before taking over his father’s small Meursault estate. He gradually expanded the vineyard holdings to over 9 hectares and has been estate bottling his wines since 1990.
There are more top producers in Meursault than in any other commune of the Côte d’Or, and its wines are typically rich and savoury with nutty, honeyed hints and buttery, vanilla spice from the oak. Even though considerably larger than its southerly neighbours Chassagne-Montrachet and Puligny-Montrachet, Meursault contains no Grands Crus. Of these three big names Meursault produces wines with the most richness.
With its fine mineral acidity and creamy texture Oaked Chardonnay is great with a wide range of dishes including creamy cheese, truffles, poultry, veal and rich fish and shellfish.