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Albert Grivault Meursault Clos du Murger 2023
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The Meursault Clos du Murger 2023 from Domaine Albert Grivault reveals a Chardonnay aged 18 months in oak barrels. White flowers, citrus and stone fruits blend with a chalky mineral touch. The palate, silky and lively, offers a long and elegant finish. Perfect for 5 to 8 years of cellaring, it pairs beautifully with oysters and poultry in sauce.
Nestled in the heart of Meursault, Domaine Albert Grivault upholds a family heritage in which respect for the terroir has been paramount for generations.
- Terroir : The clay-limestone soils of the Clos du Murger, rich in chalk and marine fossils, impart a distinctive minerality and saline tension to the Chardonnay.
- Vines : Planted between 2000 and 2002, these plots benefit from an ideal exposure, capturing the golden light of the Côte de Beaune for balanced ripeness.
- Winemaking : An 18-month ageing in oak barrels, combining new barrels with one- to five-wine barrels, refines the texture without masking the purity of the fruit.
- Philosophy : Here, elegance is born of precision — from hand-harvesting to restrained winemaking — producing wines that reflect the soul of Meursault.
To the eye – A pale gold robe with green highlights, as luminous as a summer morning on the slopes of Burgundy, with a silky texture that already hints at its roundness.
On the nose – Aromas of white flowers and fresh citrus intertwine with notes of crisp apple and ripe pear, before a saline touch recalls the chalky soils of the Clos.
On the palate – The palate is lively and precise, driven by a taut acidity and chalky minerality, while hints of honey and toasted almond extend the finish into a long, elegant persistence.
A vintage marked by a rare balance between freshness and ripeness, where cool nights preserved the acidity while a sunny summer brought the grapes to perfect maturity.
- Climatic conditions : Moderate temperatures and well-distributed rainfall allowed the Chardonnay to develop aromatic complexity while retaining a vibrant tension.
- Ageing potential : Enjoyable now for its generous fruit, yet capable of improving over 5 to 8 years in a cool, dark cellar.
Seafood: fine de claire oysters, scallops pan-fried in beurre blanc, grilled lobster.
Poultry: herb-roasted Bresse chicken, chicken supremes in a cream sauce, stuffed pigeon.
Cheeses: fruity Comté, aged Brie de Meaux, fresh goat's cheese with a rind.
Serve between 12 and 14°C in a Burgundy glass to release its delicate aromas.
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