100% Chardonnay | Old-vine fruit from Burgundy’s oldest recorded walled monopole clos, dating back to 1098.

Whisper a single word—Meursault—and every serious Burgundy devotee leans in. While modern village titans like Coche-Dury, Roulot, and Comtes Lafon have sent Côte de Beaune prices into the stratosphere—and standard Premier Cru bottlings routinely clear $150+ per bottle—ninth-generation vigneron Philippe Bouzereau has emerged as the undisputed rising star of the younger generation, earning serious insider acclaim for crafting wines of towering poise and purity. His crown jewel is the “Vieux Clos du Château de Cîteaux,” a historic walled Monopole situated right in the heart of Meursault that traces its origins back to 1098 alongside Clos de Vougeot as the very oldest recorded clos in all of Burgundy.

Living Burgundian history bottled on a microscopic scale, this ancient walled sanctuary produces just 6,000 bottles annually from extremely old, heritage Chardonnay vines rooted in deep clay-limestone soils. Since taking the helm of the family estate in 2006, Philippe Bouzereau Jr. has elevated nine generations of family savoir-faire into razor-sharp, terroir-driven precision. In the glass, it captures all the sensual hallmarks of benchmark Meursault: golden orchard fruit, toasted hazelnut, crushed oyster shell, and white blossoms, wrapped around a creamy, satin-textured mid-palate and lifted by vibrant 2024 limestone tension.

Why You’ll Love It

• Burgundy’s Oldest Recorded Clos: Hails from a 2.5-hectare walled monopole founded in 1098 by Cistercian monks right in the center of Meursault village.

• Ninth-Generation Rising-Star Pedigree: Crafted by Philippe Bouzereau Jr., widely recognized among collectors as one of the top next-generation talents standing alongside Meursault’s historic greats.

• Grand-Scale Value in White Burgundy: Delivers authentic single-site old-vine depth, hazelnut richness, and stony mineral cut at a fraction of current Premier Cru Meursault pricing.

How to Serve It

• Serving Temperature: Serve slightly cool at 52°F–55°F (11°C–13°C)—never ice-cold—so its nuanced toasted hazelnut, white flower, and brioche aromatics fully open up.

• Glassware & Cellaring: Pour into wide Burgundy stems to highlight its creamy mid-palate texture. Enjoyable right away with 20–30 minutes of air in the glass, or cellar effortlessly through 2034+.

• Culinary Pairings: Built for classic French gastronomy—serve alongside roast Bresse-style chicken with tarragon, pan-seared sea scallops in brown butter, lobster risotto, or nutty aged Comté cheese.