Description
The nose is downright cold with aromas of lemon sorbet and peppery pear sorbet. The white flower pollen that floats in the air is also cold, like flowers from northern countries or high alpine pastures; with sufficient aeration, the flowers soften and we discover a whole bunch of small flowers – pansies, violets, cornflowers, lavender; the freshness remains with us, evoked by the sensation of greenery and tall grasses. Then, there’s a lactic element with notes of whipped cream, whipped crème fraîche; discreet notes of baking bringing tart pastry to mind; traces of pears and Mirabelle plums.
The palate comes with a beautiful fruit juice, apricot, pear, apple, a touch of mango, another of blood orange, a peppery pineapple, citrus peel, lemon and grapefruit, the peel draws out bitterness; the empyreumatic notes that are, yet again, present, bring a burnt lemon aspect; it would appear that this mix of freshness (lemon sorbet or frozen lemon sorbet) and heat is characteristic of the vintage.
The final is tight, mineral; compacted earth, concentrated rock; very long; a serious wine.
François’ Mikulski’s father was Lieutenant Mieczyslaw Mikulski who escaped from occupied Poland in 1939, fleeing to England and joining the Resistance troops of the Free Polish Forces. There he met his future wife, a Burgundian woman working on an English army base, and moved to Brussels where François was born and raised. Luckily for us and the world of wine, François spent his formative summers in Burgundy, where he fell in love with the agrarian lifestyle and determined that he would one day make wine himself. He inherited his first plots of Meursault in 1992 from his late uncle, Pierre Boillot. Since that time, he has relentlessly pursued his authenticity, purity and elegance through acute attention to biological balance in the vineyard and terroir minded élevage practices in the cellar. After meticulous sorting in the vineyards the grapes are de-stemmed and lightly pressed. Natural yeasts are used in the fermentation after which the wines undergo an élevage 10-12 months. François typically restrains his new oak use to about 20%, believing that excessive wood masks full expression of the terroir.
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