Domaine Albert Grivault : Meursault 1er cru "Clos des Perrières" 2024

Characteristics and tasting tips for Meursault 1er Cru "Clos des Perrières" 2024 from Domaine Albert Grivault

Tasting

Colour
The wine displays a pale golden hue with a particularly brilliant sheen.

Nose
Delicate and remarkably precise, the bouquet reveals a lovely complexity, blending aromas of white flowers and fresh fruit. With aeration, subtle notes of buttered brioche and hazelnut unfold, alongside a chalky minerality reminiscent of flint.

Palate
Ample and creamy, the palate offers remarkable balance thanks to fresh acidity and an underlying mineral tension. The long finish lingers on saline, savoury notes of great persistence.

Food and wine pairings

This great white wine is an ideal match for noble shellfish such as blue lobster or spiny lobster in a creamy sauce. It will also elevate fine fish such as roast turbot, poached veal sweetbreads, or Bresse chicken with cream and mushrooms.

Serving and cellaring

For optimal enjoyment, serve this wine at around 12°C, taking care to decant it for one to two hours in its youth. Blessed with exceptional ageing potential, this Meursault 1er Cru "Clos des Perrières" 2024 calls for patience and can be enjoyed until around 2045.

A historic Meursault monopole from Domaine Albert Grivault

The estate

Founded in 1879 with the acquisition of its emblematic plot, Domaine Albert Grivault is a historic name in Burgundy. Located in the heart of Meursault, this six-hectare family estate is now run by the founder's heirs. Renowned for its respectful approach to terroir and its pared-back winemaking, the estate produces wines of great purity, built for very long ageing, which rank among the most prestigious of the Côte de Beaune.

The vineyard

This Meursault comes from the Clos des Perrières, a walled monopole of around one hectare, ideally located in the heart of the Perrières climat. Facing east and south-east, the vines thrive on a very stony terroir of pure Jurassic limestone, clay, silt and sand. The estate practises sustainable viticulture, limiting yields and interventions to allow the full minerality and complexity of this exceptional micro-terroir to shine through.

Winemaking and ageing

Following manual harvesting and rigorous sorting in the vineyard, the grapes undergo a pared-back vinification. Both alcoholic and malolactic fermentation take place in oak barrels. The wine is then aged for around 18 months in barrels that have held one to five previous wines, with a moderate proportion of new oak and very limited bâtonnage, in order to preserve the wine's tension and mineral identity.

Grape variety

Chardonnay (100%).