2014 Domaine Matrot Meursault 750 ml

Once-in-a-Lifetime Meursault Insider’s Deal

Calling all White Burgundy lovers — today is a special day for you. One phone call from an importer getting out of the business brings us to today’s offer of one of the greatest Meursault deals of the year from one of the greatest Burgundy Domaines: Matrot. We locked into the importer’s remaining U.S. allocations of Matrot and are passing incredible savings on to you. Exhibit A: The 2014 Domaine Matrot Meursault — a Chardonnay of impeccable pedigree from vines rooted in the clay, limestone, and marl soils of the Côte de Beaune’s hallowed hillsides in Meursault. Collectors know that a Meursault of this quality goes for $80 and runs into the stratosphere with some fetching $500 or $1,000 per bottle. At the truly mind-boggling price of $30 per bottle, we strongly recommend locking into a case or more of this barrel-fermented, lees-aged beautiful Chardonnay that displays the creamy richness, raciness, and impressive length that exemplify classic Meursault. Only 120 cases to go around.

In a region full of négociant-producers, the domaine obtained by Joseph Matrot in 1908 has stood out for more than a century as a pioneer of estate bottling. After his son, Pierre Matrot, took the reins in 1937 it was his son, Thierry — the gregarious and exacting grandson of Joseph — who is now into his fourth decade as the winemaker for the domaine, and has upheld its status as one of the most important in the Côte de Beaune. They can boast wines from 23 acres in Meursault and 5 acres of Meursault Premier Cru, which regularly impress the critics.

Location, location, location. The secret to making world-class Chardonnay, we’ve heard again and again, has everything to do with where the vines are planted. And those rooted in the clay and limestone-rich soils of Meursault, high up on the hilltops, deliver high-tension Chardonnay. The Matrots hand-harvest grapes off 11 parcels of vines that average 40 years in age, which undergo a 24-hour cold soak at the winery. Natural yeasts from the vineyards kickstart fermentation and Thierry’s daughters Adèle and Elsa oversee production as the wine progresses from aging on the lees through complete malolactic fermentation, to racking off the lees and bottling. It has the structure to deliver gorgeous complexities for another 10-12 years.