Château de Meursault is a large estate located in Meursault, Burgundy, with its vineyards across the Côte de Beaune. The domaine has been certified organic since 2019, and Jacques Boisseaux is managing the winemaking.

Jacques Boisseaux’s reds are dense, rich and powerful, while their whites are famous for aromatic complexity and richness as well.

The top wines of the domaine are: Meursault Premier Cru Les Charmes, Volnay Premier Cru Clos des Chênes, and Corton Grand Cru.

On CellarTracker the Meursault Premier Cru Les Charmes 2009 scored 97.5, the Volnay Premier Cru Clos des Chênes 2018 scored 95, and the Corton Grand Cru 2015 scored 95.

Today, Château de Meursault is owned by Olivier Halley, and the winemaker is Jacques Boisseaux.

Olivier Halley owns not only Château de Meursault, but Château de Marsannay as well. Stéphane Follin-Arbelet assisted in vineyards and cellar management and this led to impressive results.

The history of Château de Meursault dates back to the 11th century, when the Moulin Foulot citadel was built, which later became the Château de Meursault. At that time, Robert I of France ruled the country.

In 1973 Château de Meursault was bought by André Boisseaux. He managed to restore the estate and gave it the reputation of one of the largest properties in the Burgundy region.

2012 was the year when André Boisseaux sold Château de Meursault to Olivier Halley.

Château de Meursault farms its vineyards according to the organic principle. In 2019 the domaine received organic certification. The winemaker is experimenting with cover crops to reduce ploughing in the future.

Olivier Halley invests a lot in modern equipment to increase the quality of the vinification processes. The grapes from each vineyard are pressed, vinified and aged separately.

Château de Meursault produces almost equal amounts of red and white wines.

The white wines start with sorting. Then the grapes are slowly pressed with a pneumatic press. The juice is taken to oak barrels and sometimes vats where fermentation starts. While ageing, the wine is stirred according to the vintage and terroir, which helps to gain rich taste and aromatic complexity.

The grapes for red wines are destemmed and sorted with modern equipment. The conveyor is used to put grapes in vats with minimum damage. The wooden vats are used for the top wines to give them a deeper taste. To extract colour and fragrances, the winemaker uses cold pre-fermentation maceration. Again, the fermentation goes with punching over or punching down, depending on the wine type. After taking the wine out of the vats, the wine is brought to oak barrels.

The wine usually ages from 12 to 18 months. The bottles from Château de Meursault look the same as those used in the 18th century.