Top wine writer Hugh Johnson says white Burgundy from the village of Meursault offers 'a meeting of softness and succulence with thirst quenching clarity and cut'. As for a wine like Domaine Matrot, well, it's a further step up in quality and allure.
Burgundy's Meursault is a sleepy backwater with a streetscape suggesting little of its wines' enormous reputation. Yet it really is all about wine. Father and son Thierry and Pascale Matrot can trace their family wine heritage here back to the 19th century. Their splendid Meursault is made from the rich fruit of Chardonnay vines with an average age of 40 years and fermented (using indigenous yeasts) in French barrels. It's then matured on its lees, a traditional technique that enhances the wine's richness, for 11 months. The final result is a bone-dry wine of delicious freshness and minerality with hints of spicy cream and honey. Lovely now, but will gain extra complexity if cellared. Ideal with terrines, and sauced chicken and fish dishes.