To quote the highly respected Burgundy authority Jasper Morris MW, “It would be difficult to find another winemaker with quite such a perfectionist attitude as Javillier, a man who approaches winemaking with the precision of a research scientist, yet is always ready to question his own success The Bourgogne Blancs are vinified as crus and have all the character of real Meursaults.”
I would like to add that personally, I have always found Patrick and his wife to be some of the most warm and charming of people that I have ever come across. For me, they make quintessential white Burgundy at every level.
The Javillier family originated from Meursault many centuries ago. The modern history of this fabulous Domaine really started though in 1945 when Raymond Javillier, the father of Patrick, took over the direct management of the vineyards and acquired further parcels in Meursault. Patrick Javillier obtained a Diplôme National d’Oenologie from the University of Burgundy in Dijon and made his first wine in 1974. The harvest from then on was his sole responsibility – he now enjoys his 40th anniversary!
The Domaine grew by the acquisition of vineyards in the appellations of Bourgogne Blanc, Meursault, Puligny-Montrachet and Pommard in the 1980’s – and then parcels of Meursault Village and Premier Cru, Bourgogne Blanc and Corton-Charlemagne were added in the 1990’s. The Domaine’s 10 hectares are now spread over five villages, but their heart, heritage and soul remains firmly in Meursault.
With its fantastic intense flavours of stone fruit and light vanilla oak, this classic Burgundy has the texture and body to go very well with white fish and a beurre blanc sauce, white meats and also aged white cheeses.