Chateau de Meursault - Ladoix 'Les Chaillots' - 2018 - 750 ml
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WHAT THE WINEMAKERS ARE SAYING
"This recently acquired plot is vinified for the first time by Château de Meursault. It gives a wine with a pretty ruby colour and purple tints. After a nose of fresh red fruits such as redcurrant and strawberry, this Ladoix offers an elegant palate with a beautiful length on supple and mellow tannins." Chateau de Meursault
The Château de Meursault estate comprises 60 hectares of vines. It is one of the Côte de Beaune’s most richly endowed estates, indeed no less than 23 hectares of its holdings lie in Premier Cru and Grand Cru appellations. The estate’s origins go back to the 11th century. From 1666 it was owned by Pierre de Blancheton, a lawyer in the Burgundy Parliament, and it remained in his family until the Revolution. At the beginning of the 19th century the estate was enlarged, mainly thanks to the Serre family who made important modifications to the Château’s architecture and considerably developed the vineyards. After passing down through successive generations, it came into the hands of the Count of Moucheron, who left it to his eldest son, Étienne. At that time the estate was about a quarter of its size today. In 1973 André Boisseaux, founder of the Kriter Group, bought the Château and devoted a lot of energy and taste to its restoration. Finally in 2012 the estate was acquired by Olivier Halley, a wine lover who has always had a passionate conviction towards the greatness of Burgundy’s vineyards.
Name of the climat : Les Chaillots
Operated vineyard: 2 hectares et 80 ares
Grape variety : Pinot Noir
Soil : clay-limestone related to flint
Exposure : East / South-East
Location : bottom of the hillside
Harvest : Manual harvest
Vinification : after destalking the grapes, the juice, skin and pulp are put into the vat for the cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs.
Ageing : in new oak barrels (25%) as well as in oak barrels of one or two years, preceded by the pneumatic pressing with juice separation.
Time of ageing : 13 months