Meursault, Vieux Clos du Château de Cîteaux (Monopole), Philippe Bouzereau 2023
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £46.80 — £11.70 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
A monopole in the heart of Meursault, walled since the monks of Citeaux worked it in the 11th century and owned by one family alone. Bouzereau withholds batonnage and keeps new oak to a fifth, so the weight is the site's rather than the cellar's. This is the buttery, honeyed Meursault of reputation, with the acidity still there to carry it.
At a glance
- Grape
- Chardonnay
- Region
- Burgundy, France
- Alcohol
- 13.50%
- Body
- Full
- Acidity
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Seafood, Rich & Creamy Dishes, Cheese
How it tastes
Baked apple, ripe pear and lemon curd, with toasted hazelnut, vanilla and warm brioche from the barrel. Creamy and generous on the palate but held in shape by bright acidity, closing on a saline note that keeps it fresh. Chardonnay 100%.
The producer
The Bouzereau family has grown vines in Meursault for nine generations, back to the 18th century, with the present Chateau de Citeaux set up by Philippe Bouzereau senior in the 1960s and run by his son Philippe since 2006, now alongside his brother Charles. Vieux Clos du Chateau de Citeaux is a monopole: a 1.7-hectare walled plot in the heart of the village, at the foot of the castle, worked in the 11th century by the monks of Citeaux and owned solely by the family today. The vines were planted over 20 years ago in deep, stony limestone and clay, farmed with organic fertilisers and composts and no chemical herbicides for more than two decades. Grapes were hand harvested, sorted and gently pressed, fermented in stainless steel on natural yeasts and put through malolactic conversion, then matured twelve months in French oak, 20% of it new, with batonnage deliberately withheld so the richness came from the fruit rather than the lees. In 2023 a cool July and early August gave slow, even ripening before a late-August heat spike made picking dates decisive for the whites.
Food and drinking
Serve at 11-13C. Roast chicken with butter and thyme, turbot or halibut, lobster, or a well-aged Comte. Drinking now and over the next five to ten years; no decanting needed, though an hour open does it no harm. Sealed under technical cork.