Philippe Bouzereau belongs to the ninth generation of his family to grow vines in Meursault. The domaine is based at the Château de Cîteaux in the heart of the village, a property with roots in the Cistercian monks of the Abbey of Cîteaux, who did so much to shape Burgundy's vineyards in the Middle Ages. Meursault is the Côte de Beaune's great white wine village, known for Chardonnay with generous texture, nutty richness, and a firm mineral backbone.

"Vieux Clos du Château de Cîteaux" is the estate's monopole, a historic walled vineyard at the foot of the château. Its deep, gravelly clay-limestone and marl soils hold water well and give the wine Meursault's classic richness and density. The 2024 was farmed organically and picked entirely by hand. Whole clusters were gently pressed and fermented with native yeasts in French oak barrels, about 20 to 25 percent new, then aged 12 months on fine lees with minimal stirring before a final rest in stainless steel. The result pairs Meursault's opulence with lively, mineral freshness.

Why You'll Love It

• A walled monopole Meursault from a ninth-generation family grower, steeped in Cistercian history.
• The nose offers lemon curd, white peach, and acacia blossom, with toasted hazelnut and brioche.
• The palate is rich yet focused, with classic Meursault texture balanced by crushed-limestone tension.
• A restrained use of new oak keeps the fruit pure, leading to a long, chalky, dry finish.
• A polished white Burgundy for special dinners now, with the structure to age gracefully for a decade.

How To Serve It

• Serve chilled, between 50 and 54°F.
• In its youth, decant for 20 to 30 minutes to let the hazelnut and toasty notes open.
• Pour into Burgundy stems to gather its expansive bouquet.
• Pair with roast chicken in morel cream sauce, pan-seared sea scallops, Dover sole meunière, or creamy Chaource.