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Meursault 2022 - Domaine Matrot
Domaine Matrot

MEURSAULT 2022 - DOMAINE MATROT

  France / Burgundy
€107.80
€94.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

A benchmark Chardonnay that sets the standard for all others!

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Why do we love it?

Meursault 2022 from Domaine Matrot is a complex and authentic expression of Chardonnay from Meursault, brimming with concentrated fruit, crisp acidity, and a rich texture. It captivates with its delicate balance between elegance and intensity. The
exemplary use of oak adds structure and depth, showcasingone by onethe reasons why Meursault Chardonnays are revered as some of the most iconic in the world.


Domaine Matrot is one of the oldest estates in Meursault, located in Côte de Beaune in Burgundy, with roots dating back to 1835. Today, it’s run by the sixth generation of the family, with Thierry and Pascale Matrot at the helm alongside their daughters, Adèle and
Elsa. The domaine boasts some of the most significant and extensive vineyard holdings in Meursault, with vines averaging over 30 years of age, cultivated organically since 2000. Domaine Matrot is renowned for its meticulous techniques at every stage of production,
with deep respect for Meursault’s terroir and a commitment to sustainable practices.


Meursault 2022 Domaine Matrot blends Chardonnay grapes from 12 different plots, with an average vine age of 35 years. Harvesting is done by hand, only when the grapes reach optimal ripeness. They’re then gently pressed, and the finest portion of the must itransferred to French oak barrels (1st to 5th use), where fermentation begins using ambient yeasts. After fermentation, the wine remains on its lees for 12 months, gaining complexity and a creamy texture. Before bottling, it spends an additional 3 months in stainless steel
tanks for natural stabilization, preserving its finesse and layered character.


Meursault 2022 Domaine Matrot embodies everything that has made Meursault a global reference point for Chardonnayand all the reasons why sommeliers and collectors adore it worldwide. If you love expressive white wines with character, depth, finesse, and
impeccable balance, this is one to try.

COLOR

WHITE

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

Aromas are rich yet refined, with ripe peach, citrus, lemon, bergamot, and lemon blossom, elegantly interwoven with hints of oak, hazelnut, nutmeg, brioche, and vanilla.


On the palate, it’s full
-bodied with a creamy texture and crisp acidity that brings perfect balance. Juicy peach, sweet apple, bergamot peel, lemon zest, butter, toasted almond, vanilla cream, and white flowers are complemented by subtle oak, nutmeg, and a savoury,
saline edge that speaks of its origin

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13%
Origin Burgundy, France
Variety Chardonnay
Aromas Peach, citron, bergamot, lemon, lemon blossom, acacia flowers, honeysuckle, oak notes, nutmeg, brioche, hazelnut, vanilla
Bottle Size 750ml
Barrique 12 months
Serving temperature 14°C
Aging 4+ years
Closure Cork
Organic No

MEURSAULT 2022 - DOMAINE MATROT

PAIR IT

Pair it with lasagna with parmesan cream and freshly cracked pepper, steamed clams and crayfish with butter, or aged cheeses.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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