Producer
This dynamic grower-turned-négociant moved from Santenay to large premises in Meursault a few years ago, and quality has moved up a gear with him. Girardin is now doing the opposite of many producers: reducing volume and raising standard. For example, he now refuses to buy from growers who use insecticides or herbicides, part of his own move towards a biodynamic approach.
Vineyard
The grapes were harvested by hand from sixty-year-old vines in the contiguous lieux-dits of Rougeots, Chevalières and Tessons, which lie above the village of Meursault itself. The soils are varying blends of chalk and clay, and the slopes quite steep. The best grapes were selected at the point of harvest.
Winery
The grapes were gently pressed for slow extraction, then the juice allowed to settle. It was then racked to French oak barrel (about fifteen percent new wood) for alcoholic and malolactic fermentation, and fourteen months’ ageing. The various barrels were then blended in tank before bottling.
