Javillier Meursault

Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.

Name of Estate/Domaine:
Domaine Jean Javillier et Fils

Vintage: 2019

• Manual harvest into small crates. 
• Between 2-3 weeks of wild yeast fermentation without thermo-regulation.
• 12 months’ ageing on lees in these same Burgundy barrels.
• malolactic 100% completed.
• No filtration.
• 20cl of sulphur was added to each oak barrel as soon as it was filled up with the free-run juice. Then, during its ageing, sulphur was added at the Lab Analysis indicated that this was needed.

Food Pairing
Fish Soup, anything with coriander, Mushrooms, Bacon, Melted Cheese