2023 Patrick Javillier Cuvée Oligocene Bourgogne
How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Fuller than most white wines from ; 13% alcohol.
Acidity: fairly high. from the fairly cool climate of .
Aromas: stone fruit, tropical fruit and orchard fruit, typical of
Nothing noted for this wine yet. What do you smell, and how long does the taste linger?
Have you tasted this wine?
Save your rating and notes.
Save your rating and notes.
Have you tasted this wine?
Log in to save your tasting note.
Log in to save your tasting note.
Log inPatrick Javillier's Domaine is located in Meursault, one of Burgundy's most important appellations. The Javillier family has had its own vineyards here for centuries. Patrick Javillier trained as an oenologist in Dijon and took over the family business from his father in 1974.
The Domaine has several small plots spread over Meursault. Together no more than 9 hectares. Javillier makes a different wine from each vineyard because his goal is to express the specific 'terroir' as purely as possible in the taste of the wine. Two wines from different vineyards can therefore have a completely different character. Javillier makes several white cuvées, in which he blends the wine from different vineyards. The
vinification, the way the wine is made, Javillier makes depend on the harvest. This can also cause striking differences between the vintages. Javillier makes wines that can be stored for a long time. They belong to the top of the Côte d'Or.
The Cuvée Oligocène is located in the south of Côte de Beaune in the appellation Bourgogne Côte d'Or AC. The vineyard has a soil that is rich in lime and slate. The Chardonnay grapes are picked by hand and mature there for 6 months on the lees (sur lie). A part matures on stainless steel and another part on used oak barrels to give a beautiful aging in which the fruit continues to dominate. In the glass, the Oligocène has a beautiful light straw yellow color. The wine has beautiful aromas of distinguished fresh tropical fruit with a hint of brioche. In the mouth, the elegance is noticeable. Nothing dominates. The wine is fresh, mineral and floral. The wine is recommended with rich fish dishes, veal, gratinated lobster, grilled prawns and soft cheeses.
FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
You can read the full wine reviews from Parker, Suckling, Vinous and Wine Spectator via the links next to the image. A free service for our customers.
Need advice on finding the perfect wine for your dish? Click here for our exclusive Sommelier. Free for Grandcruwijnen customers.
WINE-FOOD SUGGESTIONS:
Baked chicken fillet with lemon and tarragon
The wine's crisp acids cut nicely through the juicy chicken, while tarragon supports the wine's spicy profile.Salad with green asparagus, avocado and Parmesan cheese
The creaminess of avocado and the salty cheese match well with the round and mineral character of the wine.Pasta with zucchini, lemon and crème fraîche
The fresh and soft flavours of this dish match perfectly with the balance and refined citrus aromas of the wine.Baked cod with butter sauce and capers
The tender fish and the light, salty sauce find an ideal partner in the fresh and slightly creamy profile of the Chardonnay.Scallops with cauliflower cream and beurre noisette
The nutty sauce and soft texture of the scallops enhance the depth and subtle wood tones of the wine.Risotto with lobster, fennel and lemon zest
The creamy texture, salty notes and fine herbs in this dish match beautifully with the tension, minerality and elegance of the Cuvée Oligocène.
Character
The wine
- 100%
Origin
Bottle
Wine features
Patrick Javillier's Domaine is located in Meursault, one of the most important appellations in Burgundy. The Javillier family has had their own vineyards here for centuries. Patrick Javillier trained as an oenologist in Dijon and took over the family business from his father in 1974. In Patrick Javillier's cellar in Meursault, one plus one equals three. His old teacher would probably disagree, but this is the philosophy Javillier has used for years when making his wines. By blending wine from different climates with complementary properties, he creates a whole that is greater than the sum of its parts. For example, the Meursault Clousots is a marriage between Meursault Les Clous and Meursault Les Crotots. The mix of these two climates is better than the individual wines. Patrick Javillier has been making wine since 1974. He obtained his Diplôme National d'Œnology in Dijon in 1973. He then continued his military service for a year. The day after he finished his military service, he was back in Meursault alone to vinify the 1974. His father had retired and left the three hectares of vines to his son.
Since then, Domaine Patrick Javillier has grown to ten hectares. The Meursault Clousots is the latest addition to its wine portfolio, with 2006 being the first vintage for this cuvée. Another of his cuvées, the Meursault Tête de Murger, has commanded a high price for years. As with the Clousots, the Tête de Murger is a Meursault appellation coummunale, originating from two different climates - in this case Les Casse-Têtes west of the village and Au Murger de Monthélie north of the village bordering Monthélie. If you can find two climates of the Meursault village appellation that complement each other, you can get premium cru quality, explains Patrick Javillier. But again, if you are not careful in choosing the climates, you could end up with a wine that is not as good as either one. Patrick Javillier produces a small amount of grand cru wine - Corton-Charlemagne - and an even smaller amount of premier cru. His Meursault Charmes produces only 400 bottles per year. Javillier makes wines that can be kept for a long time. They belong to the top of the Côte d'Or.
Deze Bourgogne-Chardonnay toont een lichte strogele kleur met frisse, gedistingeerde aroma's van tropisch fruit en een vleugje brioche, ondersteund door een elegante minerale spine en zachte, geïntegreerde houttonen; in de mond is hij fris, verfijnd en goed in balans. Dankzij die frisse zuren en subtiele romigheid snijdt de wijn door rijke sauzen en versterkt hij delicate vis- en schaaldierensmaken, terwijl zijn mineraliteit en finesse prachtig samengaan met gevogelte en milde kazen. Zeer geschikte bereidingswijzen zijn geroosterde of in de pan gebakken vis met botersaus of kappertjes, gegrilde gamba’s of coquilles, gekonfijte of citroen- en dragon-gebraden kip en romige risotto met kreeft of venkel.
Choose a category to discover dishes that pair well with this wine.
Do you already have a dish in mind?
Let Sommy find wines to pair with your meal.
Discover Wine Trivia
Sign in to unlock fascinating facts about this wine and expand your knowledge.
Sign In