From: Meursault, France
Tasting Notes: Burghound: 90-92 Points
Cool and airy aromas of mineral reduction citrus and a floral whiff are trimmed in admirably discreet wood influence. There is both good richness and intense to the ultra-pure even crystalline flavors that conclude in a chiseled long and balanced finale. This is a classic Chevalières with its almost aggressive minerality and refined mouthfeel. In a word lovely. (Drink starting 2026)
Jasper Morris: 92-94 Points
Mid lemon colour with a fresh green lining. Very clear very pure delicious white fruit. Frankly this is gorgeous in its hillside style rather than butter and hazelnuts. Enough flesh so it is not just about mineral tension and very long indeed.
Pairing: Fish cooked in butter (like sole meunière), a buttery roast chicken, buttery sauces like hollandaise or béarnaise, potted shrimps, mushroom risotto, or creamy chicken pot pie are all delicious choices to accompany this wine. Creamy Wild Mushroom and Parsnip Soup by David Tanis is incredibly comforting on a cold evening, and this Meursault is a perfect mate!
About: Located on the limestone-rich slopes of the Côte d'Or escarpment, Meursault's sites are blessed with classic Burgundy terroir. They occupy an area at the entrance to the Saint-Romain valley, a gap in the Côte d'Or which creates a variety of orientations in the local hillsides, from due south through due east.
Said hillsides reach up to 260 meters (853 feet) above sea level where the Jurassic marl and marly limestone soil types predominate. But it is the hard Comblanchian limestone soils found here that are ideal for Chardonnay, giving the resulting wine a distinct minerality.
Jean-Philippe has always been close to the vineyards: he represents the third generation of winemakers in his family. In 1981, thanks to the handing over of one of his father's sharecropping agreements, he could create his own vineyard. The confidence of his father and of the owners allowed him to work on their premises with their equipment for three years. As a result he produced his first vintage at 20 years of age.
More than any of his peers, Fichet has tested the limits of transparency, to find the very soul of Meursault’s terroirs. It was Meursault’s destiny to have its soils revealed in this way: their intense stoniness is magnified by an exceptionally low water table, forcing the vines’ roots deep underground.
Fichet's work is a direct outgrowth of a breakthrough that happened three decades ago: René Lafon's decision to bottle his Meursault “Clos de la Barre” on its own. For a century before, such a thing had been unheard of, as only the most famous vineyards—the premier crus—were ever bottled individually; everything else was blended into Meursault villages.
Lafon’s innovation not only proved that a lieu-dit (a non-classified vineyard) could say something profound, but it also drew attention to Meursault’s incredible soils—paving the way for the later accomplishments of Jean-François Coche, Jean-Marc Roulot and, of course, René Lafon’s son Dominique. But Fichet has carried Lafon’s revolution to another level—studying every square inch of earth and stone in his domaine to make Meursault’s purest set of single-climat wines.
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