Domaine François Mikulski is a 8.5 hectares family estate in Meursault, Burgundy. Today François Mikulski produces notable wines which are organical, but not certified.

François Mikulski makes exciting, purity, minerality and of course, with certain acidity wines.

Top wines of Domaine François Mikulski are: Meursault Premier Cru Les Charmes, Meursault Premier Cru Genevrières, and Meursault Premier Cru Les Perrières. Meursault Premier Cru Les Charmes 1996 scored 93-95, Meursault Premier Cru Genevrières 2013 scored 93, and Meursault Premier Cru Les Perrières 2006 scored 92-93 by the Wine Advocate.

Robert Parker comments on Meursault Premier Cru Les Charmes 1996: “With the 1996 vintage Mikulski has catapulted himself into the top echelon of Meursault's producers. The stunning Meursault Charmes enthralls the taster with its femininity, elegance, class, refinement and definition. Revealing floral, mineral and perfumed aromas, this deep, complex, highly focused, broad, and medium-to-full-bodied wine offers sweet white flowers, crisp pears and intense minerality in its flavor profile. The exceedingly long finish maintains its complexity and definition of flavors for nearly 45 seconds. Bravo!”.

During 30 years Domaine François Mikulski was farmed by François Mikulski, who took over his uncle - Pierre Boillot.

Since 2011 Thomas Boccon - François’ Mikulski son-in-law, has been a co-director of Domaine François Mikulski.

Recently some of the vineyards have gone to Marthe Henry Boillot as the family inheritance plays out, but François Mikulski and Thomas Boccon have been adding to their vineyard holdings in anticipation, and have also taken on some of the Meursault and Monthelie vines of Eric Boussey.

The vines of Domaine François Mikulski are treated as humans, as living organisms that need home-produced composts, phytosanitary environmentally-friendly products, plowing, and a carefully preserved biological balance of the soil.

Pneumatic pressing followed by rigorous must settling constitute the first steps in the winemaking process. The fermentation is carried out with natural yeasts for 3 to 4 months in cool cellars built in solid rock, with constant temperatures of 6°C to 8°C in winter.

Both whites and reds are matured for 12 months in barrels with the contents of 20 percent of new oak. The wines are racked to the tank, fined and bottled early the following year.