2016 Thierry et Pascale Matrot Meursault Rouge

Thierry et Pascal Matrot is the name of one of the Meursault domaine that has been in the Matrot family for six generations. The estate was called Domaine Joseph Matrot until the early 1960s, when it became domaine Pierre Matrot when Joseph’s son Pierre took over. Pierre’s son Thierry is now in charge, along with his wife Pascale. For legal reasons having to do with inheritance, some wines are still produced under the Pierre Matrot label, though most now are sold under the Domaine Thierry et Pascal Matrot label. Thierry is winemaker for all the wines, and the family domaine includes the couple’s daughters Adele and Elsa, both of whom studied business and viticulture in college. The domaine is comprised of 45 acres and makes Premier Cru and villages red and white wines. Premier Cru parcels are in Saint-Aubin, Meursault, Puligny-Montrachet, and Volnay Santenots, among other sites. Matrot wines earn consistently good reviews and Clive Coates calls the estate “a good address.”

Meursault is one of the trio of famous Chardonnay producing appellations in the Côte d’Or. Although both red and white wines are allowed to be produced in the Meursault appellation, 98% of Meursault is Chardonnay. With a total of 2,500 acres of vineyards, there are no Grands Crus but 325 acres of Premiers Crus, which are divided into 13 main vineyards. As wine writers have often noted, Meursault’s fame is based on its Premiers Crus, including the prestigious Les Perrières, Les Genevrières and Les Charmes. Because the water table is low in Meursault, many producers have cellars here, including Comte Lafon and Jean-Francois Coche-Dury. Robert M. Parker Jr. wrote “the Premiers Crus, as well as the finest Villages Meursaults from the top vineyards, are among the easiest drinking white burgundies in the world. Why? High-quality Meursault is opulent, almost unctuous, with a fatness and a juicy, succulent, buttery, hazelnut and apple, peach-like fruitiness that often roars from the glass.”

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.