2017 Francois Mikulski Meursault ‘Les Poruzots’ Premier Cru
These 50-year-old vines produce an elegant, fine and dynamic Chardonnay that is more ‘feminine’ than the other premiers crus. Hints of almond skin, apricot, clementine, mint and eucalyptus. This wine gains a lot of fruit from some time in the glass. The palate is very balanced with good minerality and a little hint of ginger spice on the incredibly lengthy finish.
Organic farming practices and only 200 cases produced.
Enjoy with foie gras, grilled lobster or Chicken with Cream Sauce and Mushrooms.
Out of stock
François’ Mikulski’s father was Lieutenant Mieczyslaw Mikulski who escaped from occupied Poland in 1939, fleeing to England and joining the Resistance troops of the Free Polish Forces. There he met his future wife, a Burgundian woman working on an English army base, and moved to Brussels where François was born and raised. Luckily for us and the world of wine, François spent his formative summers in Burgundy, where he fell in love with the agrarian lifestyle and determined that he would one day make wine himself. He inherited his first plots of Meursault in 1992 from his late uncle, Pierre Boillot. Since then, he has relentlessly pursued his authenticity, purity and elegance through acute attention to biological balance in the vineyard and terroir-minded élevage practices in the cellar. Much like humans, Francois believes vines are living organisms that need to be fed and treated with consideration. Home-produced composts, phytosanitary environmentally-friendly products, plowing, and a carefully preserved biological balance of the soil help them achieve their main goal of authenticity and purity. After meticulous sorting in the vineyards, the grapes are de-stemmed and lightly pressed. Natural yeasts are used in the fermentation after which the wines undergo an élevage 10-12 months. François typically restrains his new oak use to about 20%, believing that excessive wood masks full expression of the terroir.
Mikulski is truly one of the best domains in Burgundy and we feel very lucky to be allotted a small amount each year.