The Meursault Clos des Grands Charrons Monopole 2018, on the nose it presents the aromas of the flowers of the vineyard, on the palate it attacks in width, then the wine tends with an ascending finish worthy of a Premier Cru. The manual harvest is followed by a slow and progressive pressing that allows the extraction of the richest juice. Static decantation for a dozen hours allows to clarify the must which is then moved to the barrels to carry out the alcoholic fermentation. This wine is vinified and aged as a Chardonnay on a territory of great whites, 35% in new French oak barriques and the remainder in second passage barriques. The whole wine is blended before bottling after being aged for 12 to 15 months.
The 2018 harvest surprised both for its abundant quantity and for its exceptional quality. Winter 2017-18 was moderately cold with temperatures sometimes below freezing in the morning but rapidly positive in the afternoon. These cool temperatures are accompanied by high humidity that regularly covers the vines with a beautiful white coat. March is also a bit cold while in the first days of April the temperatures rise. Development is rapid and rainfall is abundant in May and especially in June. At the beginning of June, flowering occurs rapidly in drought conditions very favorable to the development of the bunches. The aquifers are at their maximum and the heat of the day does not allow the humidity to settle, which allows the grapes to develop in exceptionally favorable conditions. At the end of June it is already very hot and the temperatures between 26 June and the end of August will very often be well above the seasonal norms with highs exceeding 30 ° almost daily, interrupted only by a good rain on the 13 August arriving. to refresh the grounds.
An expressive nose with floral notes that develop on scarifier aromas. A precise and elegant mouth with a great length that makes us discover the minerality of the terroir.
Wine ready to drink but a few years in the bottle they do not disdain.
Taste it at a temperature of 12 ° -14 ° C, paired with fresh pasta with truffles, zander with white butter sauce or Bresse chicken.