2021 Domaine Doreau Meursault "En Gargouillot", Burgundy, France

The nose is very expressive, with some notes of freshly toasted country bread, grilled hazelnut, honeysuckle, buttery lemon curd, a hint of crème fraîche, and a delicate flintiness.
A wine full of juxtapositions: Rich but delicate, creamy but tart with a mineral core.
The palate is a continuation of the nose, sourdough bread, and lemon zest; the mouthfeel is coated, and a bright freshness on the mid-palate leaves you with an "I want more" feeling.
"I could drink the entire bottle" ~ Perrine


There are 8 units left in stock.


With their history dating back to the late 19th century replanting Phyloxera devastated vines, the family continues to create authentic and honest wines from their noble vines. Working sustainably, they are preserving their estate for future generations. Vines avg 40 years old located in .28ha climate En Gorgouillot. Soils are clay & limestone. Vines are trained in Guyot style, with 8 shoots allowed. Debudding and early leaf removeal ensure high quality bunches. Vineyards are plowed March.- July, and cover crops are grown otherwise. Grapes are hand harvested and direct pressed into barrel for fermentation with regular stirring. Wines are aged in French Oak for 12-15 months, 10% new and aged on lees. Post Malolactic Fermentation, wines are racked off lees, then finish aging before combined in vat and bottled.


Domaine Doreau is in Monthélie, a village in the Côte de Beaune sub-region of Burgundy, 30 miles southwest of Dijon in eastern France. The small estate has been passed down from father to son since the end of the 19th Century. It all began with Pierre Doreau who came to the region to help growers replant vines destroyed by phylloxera. At the same time, he acquired a few plots of land for himself.

Over the years, sons of sons, accompanied by their wives, have assumed control of the business. Today, Jérôme and Emilie Doreau manage the vineyard and the cellar. In 2019, the six-hectare organic estate obtained High Environmental Value certification (level 3), demonstrating their respect of the environment and commitment to sustainable viticulture.

The Doreaus practice Guyot pruning and sometimes Royat cordon pruning, limiting the yield by leaving only eight eyes per stock. The vines are plowed from March to July, allowing natural vegetation cover the rows the remainder of the year. Harvesting is manual with fermenting in vats with pumping over and daily punching.


Grape(s) Chardonnay
Farming Sustainable