2022 Domaine Matrot Meursault Rouge, Burgundy, France

ABOUT THE WINE

Sourced from two plots at the base of the Volnay Santenots slopes, the vines average 20 years in age. The grapes undergo complete destemming and ferment with natural yeasts, starting with a cold soak at 10C for 3 to 6 days, followed by fermentation lasting 12 to 18 days. Pumping-over and pigeage are performed twice daily, depending on the vintage. The wine matures on lees in oak barrels (20% new) for 15 months, followed by 3 months in a steel vat before bottling. Food Pairing: This Meursault Rouge pairs well with roasted poultry, grilled salmon, mushroom dishes, and soft cheeses like Brie or Camembert.

ABOUT THE PRODUCER

Elsa and Adle took the reins of the estate in 2016 from father Thierry, having joined the domaine in 2008 and 2010 respectively. They observe the mantra that a wine should reflect its terroir and its vintage, and attentive work in the vineyards is the first step in preserving their precise characteristics. The family moved to organic fertilizers upon his arrival on the scene in 1976, when Thierry and his father adopted a lutte raisonne approach to the vines. The rational progression from here was full organic viticulture across all the vineyards of Domaine Matrot from the year 2000. The family uses organic manure and ploughs the land, employing rigorous pruning and then disbudding in spring to control yields. If necessary, a green harvest takes place before vraison. Health and ripeness are assiduously observed in order to pick at the perfect time. The Matrots exercise extreme care with barrel hygiene and temperature control during vinification, enjoying long and uneventful ferments for eight to ten weeks. They also check the quality of the lees during the maturation process and adjust btonnage to the need of each parcel and vintage. These are wines that smack deliciously of this corner of the Cte de Beaune, and of a family very much at home there.