Under Jean-François’ guidance, the vineyards have been undergoing conversion to biodynamic practices and are approached with a serious focus on the balance of the delicate ecosystem of the vineyards. The tiny 2013 Sous la Velle parcel, sourced from old vines planted in the 1930s by Bernard’s father, delivers a wine that is one of the best lieux-dit of the Domaine’s lineup. This special 1.39-hectare parcel is nestled at over 700 feet in elevation and enjoys clay terroir with a gravel sub-soil. Vinification has returned to tradition and the wines undergo fermentation and malolactic fermentation in cask. Under Jean-François, only a third new oak is used, which allows the pure expression of the specific terroir to truly shine. The wine enjoys extended lees aging and batonnage, which greatly contributes to the textured mouthfeel and incredible depth on the palate. Following twelve months in cask, this wine spends an additional six months in climate-controlled stainless. The age of the vines from this special site, coupled with astute winemaking, consistently delivers a wine of immense concentration and character year after year, and this vintage is no exception.

 

The 2013 Sous la Velle displays a concentrated light golden core with green reflections on the rim. The low-yielding 2013 vintage resulted in incredible concentration and complexity on the nose as well as the palate. The nose reveals aromatics of creamy yellow apple, white peach, bosc pear and lime blossoms over intricate notes of hazelnut crème, wilted acacia blooms, spun honey and subtle baking spices driven by oyster shell and crushed chalk. The near full-bodied palate delivers a round, slightly oily texture met with moderate acidity and beautifully concentrated fruit, reminiscent of the nose, and is wrapped inside flavors of freshly crushed hazelnut, honeycomb, lime blossoms, fine lees, a hint of vanilla bean, nuanced baking spices and signature Meursault minerality. This stunning wine is entering its long window of drinkability now, but should peak in another 3-4 years and could easily surpass another decade in a cold, dark cellar. For instant gratification, simply open 20 minutes prior to serving and pour just below cellar temperature, around 50 degrees, into Burgundy stems. This beauty can easily star alongside a serious main course and will even impress in concert with this Citrus-roasted Pork Shoulder.