Producer: Domaine Moissenet-Bonnard
Wine: 2013 Meursault "Les Vireuils"
Varietal: 100% Chardonnay
Nose: Lemony aromas with underlying sweet oak notes of white flowers (acacia) and citrus fruits (lemons), apples and delicate minerality dominate this Meursault, gold with hints of green, giving it an agreeable freshness.
Palate: Dry, low-medium acidity. Beautiful complex with lemon, apple, minerals and toasty oak. Full-bodied, persistent and balanced, with a finish of grilled almonds.
Food: Main dishes: Oven-baked or grilled herb marinated sea-bass, almond trout in béchamel sauce, langoustine fritters, rack of lamb with eggplant and potatoes, oven-baked capon, veal chop en papillote. Cheeses: mature Comté, Epoisses, Rocamadour, Saint Maur de Touraine.
Cellaring: Drink now or cellar
Domaine Moissenet-Bonnard, Pommard - Burgundy
Domaine Moissenet-Bonnard has been in the family for eight generations and was taken over by Jean-Louis Moissenet in 1987. In 2005, he extended the wine-growing estate to the Meursault and Auxey-Duresses appellations. The estate produces nine red wines, four white wines and a Crémant de Bourgogne. The vines are protected from pests and fungal diseases without the use of herbicides or pesticides, and are ploughed in order to obtain healthy vines that dig deep to extract the riches of the soil.
The estate went HVE (Environmentally High Value) in 2014. This certification valid for three years guarantees the methods practiced on the domaine follow strict guidelines for an environmentally friendly approach to viticulture. Focus is on biodiversity, strategic use of non-synthetic products and fertilizers as well as proper usage of water and protection of the water source. The grapes are hand picked, hand sorted, hand selected and then gently pressed pneumatically.
Meursault "Les Vireuils"
Les Vireuils comes from the Old French "virots", "vire", referring to plots hugging the curve of the slope. Its 40-year-old vines face south by south-east at an altitude of 300 metres.
The plot overlooks the village of Meursault, giving us a 180° view of the white wine villages (Monthelie, Auxey-Duresses, Meursault, Puligny-Montrachet).
It is worked and ploughed to encourage root establishment, so as to draw on the mysteries and spirit of the terroir.
Grapes are harvested by hand and sorted; they are gently pressed with a pneumatic press; this is followed by a 36-hour clarification phase then barrelling in oak barrels (30% of which are new), where the alcoholic fermentation takes place. Ageing will takes 12 months, with stirring (batonnage) every 15 days for 5 months.