Domaine Dujardin is a tiny, low‑profile, family estate in Monthélie, tucked between Meursault and Volnay in the Côte de Beaune. The family farms sustainably, plowing instead of using herbicides and avoiding insecticides, with a clear, old‑school focus on vine health and terroir transparency over winemaking flash. Their Meursault comes from a tiny 0.42‑hectare slice of roughly 50‑year‑old Chardonnay across three lieux‑dits—Les Crotots, Les Meix Chavaux, and Le Pré de Manche—combining clay‑limestone flesh with very stony, limestone‑rich soils for salinity and tension.

In the cellar, the wine is gently pressed as whole clusters, then fermented and aged about 11 months in barrel on lees, with only modest new oak to keep wood in the background. The style leans classic: green‑gold in the glass, with lime blossom, white stone fruit, butter, roasted almond, and a subtle toastiness, all carried on a precise, mineral, lightly saline palate. It’s ripe but composed, with enough mid‑palate weight for pleasure now and the structure to evolve gracefully over the next few years.

Why You’ll Love It

• A discreet, family‑run Monthélie estate between Meursault and Volnay, delivering true insider Côte de Beaune character at village‑level pricing.

• Old‑vine fruit from three serious Meursault parcels, marrying clay‑driven creaminess with limestone‑driven cut and salinity in a tightly knit profile.

• Barrel‑fermented, lees‑aged, and only modestly oaked, offering butter, blossom, and roasted almond complexity without sacrificing precision or finesse.

How To Serve It

• Serve at cool cellar temperature (low‑50s F) in white Burgundy stems with a generous bowl for nuance in fruit, florals, and nutty tones
  

• Pair with Turbot or Dover sole in beurre blanc, Butter‑roasted Guinea hen (or Bresse chicken) with morels, fine herbs, and a light Vin Jaune–accented cream sauce