Domaine du Château de Meursault : Bourgogne 2023

Characteristics and tasting advice for the Bourgogne 2023 from Domaine du Château de Meursault

Tasting

Color

The color reveals a light ruby hue with dazzling brilliance.

Nose

Expressive and pleasing, the nose opens with aromas of red fruits, notably redcurrant and Morello cherry.

Palate

Generous and juicy, the palate shows a fine, vibrant balance. The flavors echo the nose, supported by a lovely texture that lingers through to a silky finish.

Food and wine pairings

This Bourgogne 2023 is a perfect match for grilled meats or slow-cooked dishes in sauce. It also pairs well with herb-roasted poultry, a braised veal cut, jambon persillé, or aged soft-ripened cheeses.

Serving and cellaring

This Bourgogne 2023 is ideally enjoyed at a temperature between 15 and 17°C. It is recommended to open it 30 minutes before serving. This wine can be enjoyed until around 2028.

A generous and elegant Bourgogne from Domaine du Château de Meursault

The estate

The Domaine du Château de Meursault traces its roots back to the 12th century with the construction of its Cistercian cellars, although its history begins as early as the 11th century. Owned by the Halley family since 2012 and run by Olivier Halley, the estate spans 65 hectares of vines spread across more than 110 plots in Côte de Beaune, mainly premier and grand crus. Growing chardonnay and pinot noir harvested by hand, it stands out for its exceptional medieval cellars that can hold 800,000 bottles and its remarkably preserved millennial heritage.

The vineyard

This red Bourgogne wine comes from a blend of three plots located between Savigny-lès-Beaune and Pommard, on the Aux Boutières, Sorbins and Croquamot climats. Spanning 5.6 hectares, the vineyard rests on brown clay-limestone soils with a due-south exposure, offering optimal conditions for pinot noir to ripen.

Vinification and aging

After manual sorting followed by optical sorting and destemming, the grapes for the Bourgogne 2023 undergo a cold pre-fermentation maceration for 15 to 18 days, followed by alcoholic fermentation lasting 5 to 6 days. The process alternates punch-downs and pump-overs. Aging takes place over 15 months on the lees in oak barrels, with 33% new barrels and the remainder in barrels that have held one to two wines.

Grape variety

100% pinot noir