Critical Acclaim
V 90 Vinous
The 2018 Meursault Les Chevalières has a fresh, perfumed bouquet with orange blossom, hints of fresh pear and nectarine. The palate is well balanced on the fresh opening, and nicely balanced, revealing hints of lychee on the quite saline finish.
Barrel Sample: 88-90
Taste: On the nose, it exudes an alluring bouquet of nectarine and lemon zest, intertwined with subtle hints of orange blossom, toasted almonds, and minerality. The first sip reveals a wine that is both rich and refreshing, with a texture that beautifully envelops the palate; balancing gracefully between rich and taut fruit. Expressive flavors of yellow fruits such as golden apple and freshly picked pear meld with notes of Meyer lemon and a touch of baking spice. A backbone of vibrant acidity lends structure and balance, while a whisper of well-integrated oak imparts a layer of vanilla and toast. The finish is impressively long and tangy, leaving behind a lingering taste of citrus and wet stone that beckons for another sip.
Pairing: The richness and depth of the 2018 Meursault Les Chevalières make it a versatile partner to a wide range of dishes. It pairs particularly well with light fish (see recipe below), shellfish, and poultry. Its toasted flavors and rich texture are a beautiful counterbalance to cream-based sauces, buttery dishes, and dishes with toasted nuts.
Given its Burgundian origin, pairing this wine with regional delicacies would do it justice. Think Poulet de Bresse (a creamy, wine-infused chicken dish), escargots de Bourgogne (snails in garlic-herb butter), or truite aux amandes (trout with almonds). These dishes, rich and flavorful, would beautifully complement the wine's balanced acidity and creamy texture.
For vegetarian options, consider dishes that mirror the wine's richness and depth. Mushroom risotto or a creamy pasta dish like fettuccine Alfredo would work well, as would a hearty gratin dauphinois (French scalloped potatoes). A cheese and nut platter, featuring aged cheeses and toasted nuts, would also be a fantastic pairing. For a lighter option, consider a pear and blue cheese salad, which would beautifully match the wine's fruity and creamy notes.
Sole Meunière
By Melissa Clark
About.
Xavier Monnot is a leading producer in Meursault whose winemaking style emphasizes purity of fruit, elegance, and complexity. Xavier can trace his mother’s ancestors, the Monniers, back to 1723, with six generations of winegrowing. Xavier took over in 1994 after completing his oenological studies and began replanting parcels with a combination of selection massale from old vines and new clones, and updated the cellar with modern equipment. Prior to the release of the 2005 vintage, the property was known as Domaine René Monnier (Xavier's grandfather). In 2005, along with improvements in the vineyard and cellar, Xavier began bottling his wines under his own label.”
The region. Known to offer a magical balance of smoothness and freshness, Meursault's quality is hard to rival. The village lies in the middle of Côte de Beaune, just south of Volnay. Meursault is said to mean “mouse’s jump” because in the past the plots producing Pinot Noir and those producing Chardonnay were no more than a mouse’s jump from one another. Today the village is almost exclusively Chardonnay. A tiny bit of Pinot Noir is produced here with the best coming from Les Santenots on its northern side near Volnay.
While there are no Grands Crus, Meursault’s numerous acclaimed Premiers Crus can compete with any other top-notch white Burgundy. Some to know are Les Perrières, Les Genevrières, Les Charmes, Le Poruzot, Les Bouchères and Les Gouttes d’Or.
Meursault produces outstanding village level wines as well. In general great Premiers Crus and even village level Meursault (Chardonnay) have enticing aromas of lime peel, tropical fruit, crushed rocks, spice and hazelnut. On the palate there is a wonderful balance of brightness and a seductive length with flavors of white peach, pineapple and citrus.
