Domaine Bachelet-Monnot Meursault Clos du Cromin 2018
Critical AcclaimAll Vintages
Barrel Sample: 92-94
Barrel Sample: 89-92
The domaine farms just over twenty hectares (50 acres) of vines. It is a mix of family-owned vineyards and long-term leased vineyards. Marc and Alex’s grandfather was a vigneron and created Domaine Bernard Bachelet et Fils in Chassagne-Montrachet. Their father, Jean-François Bachelet, made wine for most of his professional life at this domaine.
Following his studies at the Lycée Viticole in Beaune, Marc did internships at domaines Lucien Muzard in Santenay and Parent in Pommard, as well as stints in the southern Rhône and in Australia. After similar studies, his younger brother Alex did internships at domaines Nouveau in the Hautes Côtes and Bouzereau in Meursault, as well as at Monteillet in Côte-Rôtie. Both boys worked five harvests at their father’s domaine prior to embarking on Bachelet-Monnot.
The seat of the domaine is the family homestead in Dezize-lès-Maranges, just southwest of Santenay. In the vineyards, no herbicide is used and the rows are plowed regularly to manage weeds, aerate the soil, and cut the horizontal roots to encourage deep growth. In the cellar, the percentage of new barrels used is roughly 25%; the wine is aged for twelve months before being racked into tank (or, in the case of the reds, cement vats) for another six to eight months of ageing on the lees before bottling. This, to one degree or another, is the general pattern of élevage for all of the wines made here of both colors.
Total annual production in a normal vintage is around 8,300 cases, roughly divided equally between red and white wine.
Known to offer a magical balance of smoothness and freshness, Meursault's quality is hard to rival. The village lies in the middle of Côte de Beaune, just south of Volnay. Meursault is said to mean “mouse’s jump” because in the past the plots producing Pinot Noir and those producing Chardonnay were no more than a mouse’s jump from one another. Today the village is almost exclusively Chardonnay. A tiny bit of Pinot Noir is produced here with the best coming from Les Santenots on its northern side near Volnay.
While there are no Grands Crus, Meursault’s numerous acclaimed Premiers Crus can compete with any other top-notch white Burgundy. Some to know are Les Perrières, Les Genevrières, Les Charmes, Le Poruzot, Les Bouchères and Les Gouttes d’Or.
Meursault produces outstanding village level wines as well. In general great Premiers Crus and even village level Meursault (Chardonnay) have enticing aromas of lime peel, tropical fruit, crushed rocks, spice and hazelnut. On the palate there is a wonderful balance of brightness and a seductive length with flavors of white peach, pineapple and citrus.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.