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Meursault “Le Limozin” 2019 – Jean-Claude Boisset

Oaky Whites

Pale gold in colour. Very fine bouquet with aromas of ripe fruit and citrus. This wine is very mineral for a Meursault and shows good acidity before the fresh finish.

Availability: 24 in stock


Availability: 24 in stock

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About this wine

The grapes to produce the Meursault “Le Limozin” Jean-Claude Boisset were harvested by hand into perforated 20kg crates, then whole bunch pressed for 2.5 hours. The temperature of the must dropped down to 12°C, then it was transferred directly into barrels without settling, for a long fermentation with natural yeasts. The wine was aged without racking off and no stirring accentuated the mineral qualities of the wine, 25% of the barrels were new French, with a delicate toasting. The wine was lightly filtered before bottling. With nearly 400 hectares of vines, Meursault is a key appellation in Burgundy. The fairly gentle slopes at 260m above sea level have easterly exposure. Soil here is mostly clay with limestone. Of the thirty or so climats, with their good hillside location, a few are famed for their exceptional white village wines. ‘Le Limozin’, named after the stream En Limosin that used to flow near the vineyard, is an excellent example. Often described as ‘a Premier Cru dressed as Village’, Limozin is located close to Charmes. The vines here are single Guyot trained and up to 80 years old, making it one of the oldest sites in the appellation, with yields of approximately 45 hectolitres per hectare.
Jean-Claude Boisset is a family-owned wine company founded in 1961. Jean-Claude’s first parcel of land was located in Gevrey-Chambertin and today the company is based in Les Ursulines, a former convent in Nuits-Saint-Georges, and run by his children Jean-Charles and Nathalie. In 2018, they opened a new state-of-the-art winery, which reflects their modern, technical approach to winemaking. In 2002, Jean-Charles recruited Grégory Patriat, who had previously worked at the legendary Vosne-Romanée producer Domaine Leroy, to revitalise and reinvent the house. He transformed Boisset into a ‘viniculteur’, working closely with the growers, guiding the wines from vine to bottle to achieve the desired quality. In order to create concentrated, beautifully well-rounded wines which are naturally expressive of their individual appellation, Grégory practises minimal intervention winemaking. Each plot is picked separately and hand sorted to ensure optimal maturity. Sulphite levels are low and the wines are fermented exclusively by natural yeasts, with rarely more than 30% new oak used on a wine.

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