Patrick Javillier
The Domaine Patrick Javillier represents a prestigious and classic production reality of Meursault, a Burgundy commune famous for its refined white wines. It all began in the post-war period with Raymond Javillier, who decided to dedicate himself to the cultivation of 2 hectares of vineyards, which had always belonged to his ancestors, located in the vicinity of the village of Meursault, while also purchasing grapes from local winemakers. After obtaining his winemaking diploma from the University of Burgundy, in 1974 his son Patrick vinified his first vintage, gradually expanding the hectares of ownership and further enhancing the quality of the labels. Since 2005, the eldest daughter Marion has been in charge of sales and the production of red wines, while in 2011 Pierre-Emanuel Lomy, Marion's brother-in-law, joined the Domaine taking responsibility for the white wines and vineyard work.
The Javillier family manages 11 hectares of vineyards, planted on clay-limestone soils primarily intended for Chardonnay. This variety is cultivated within illustrious appellations such as Meursault and Puligny-Montrachet, but also Savigny-les-Beaune and Aloxe-Corton. The rows of Pinot Noir are also located in the Côte de Beaune, precisely in the areas of Savigny-les-Beaune, Aloxe-Corton, and Pernand-Vergelesses. In the vineyard and cellar, the processes are of traditional style and during the harvest, meticulous selection of the bunches is carried out. The white grapes are gently pressed directly, with the resulting must placed in oak barrels where it ferments solely through the action of indigenous yeasts, with complete malolactic fermentation. The wine matures in the same containers on fine lees for a period ranging from 12 to 18 months. In contrast, the black grape varieties are completely destemmed and vinified in cement tanks, with cold pre-fermentation maceration, gentle pressing, and several months of aging in oak barrels. All processes are carried out separately for each parcel, and the use of new wood is limited and always adapted to the wine in question.
The wines of the PatrickJavillier are classic in style and elegant in expression, with an irresistible taste balance.
The Domaine Patrick Javillier represents a prestigious and classic production reality of Meursault, a Burgundy commune famous for its refined white wines. It all began in the post-war period with Raymond Javillier, who decided to dedicate himself to the cultivation of 2 hectares of vineyards, which had always belonged to his ancestors, located in the vicinity of the village of Meursault, while also purchasing grapes from local winemakers. After obtaining his winemaking diploma from the University of Burgundy, in 1974 his son Patrick vinified his first vintage, gradually expanding the hectares of ownership and further enhancing the quality of the labels. Since 2005, the eldest daughter Marion has been in charge of sales and the production of red wines, while in 2011 Pierre-Emanuel Lomy, Marion's brother-in-law, joined the Domaine taking responsibility for the white wines and vineyard work.
The Javillier family manages 11 hectares of vineyards, planted on clay-limestone soils primarily intended for Chardonnay. This variety is cultivated within illustrious appellations such as Meursault and Puligny-Montrachet, but also Savigny-les-Beaune and Aloxe-Corton. The rows of Pinot Noir are also located in the Côte de Beaune, precisely in the areas of Savigny-les-Beaune, Aloxe-Corton, and Pernand-Vergelesses. In the vineyard and cellar, the processes are of traditional style and during the harvest, meticulous selection of the bunches is carried out. The white grapes are gently pressed directly, with the resulting must placed in oak barrels where it ferments solely through the action of indigenous yeasts, with complete malolactic fermentation. The wine matures in the same containers on fine lees for a period ranging from 12 to 18 months. In contrast, the black grape varieties are completely destemmed and vinified in cement tanks, with cold pre-fermentation maceration, gentle pressing, and several months of aging in oak barrels. All processes are carried out separately for each parcel, and the use of new wood is limited and always adapted to the wine in question.
The wines of the PatrickJavillier are classic in style and elegant in expression, with an irresistible taste balance.
