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Meursault Domaine du Pavillon 2022 - Albert Bichot
Maison Albert Bichot

MEURSAULT DOMAINE DU PAVILLON 2022 - ALBERT BICHOT

  France / Burgundy
€129.60
€113.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

The Holy Grail of Chardonnay!

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Why do we love it?

Albert Bichot’s Meursault Domaine du Pavillon 2022 is one of the finest Chardonnays globally. Its complexity, expressiveness, and exceptional oak usage make it an excellent representation of the region and a strong reason why Meursault is many people’s holy grail of Chardonnay!

The Bichot family, with a history dating back to 1831, has its roots in Burgundy. Renowned for their unwavering commitment to crafting wines that authentically represent the region’s unique character, they have consistently prioritised meticulous management from the vineyard to the bottle. This unwavering commitment has solidified their position as one of Burgundy’s most esteemed producers for nearly 190 years. In 1996, the family embraced organic farming practices, led by Alberic Bichot, ushering in a new era of excellence.

Meursault, nestled in the heart of the Côte de Beaune, holds a prominent place as one of Burgundy’s most renowned villages. It is often referred to as the capital of the great white wines of the region. The diverse soil types and depths play a pivotal role in shaping the region’s wines. This diversity is evident in the Meursault Domaine du Pavillon 2022, where grapes from three distinct vineyards, each with unique yet complementary characteristics, were blended.

The wine fermented and aged in French oak barrels (20-30% new) for 14 to 16 months. This harmonious combination resulted in a well-structured wine with a silky texture and an elegant aromatic profile that showcases the variety’s full potential.

 

If you’re fortunate enough to try the Meursault Domaine du Pavillon 2022, it’s an experience you won’t soon forget. It’s a taste of luxury and elegance, a testament to the exceptional quality of Meursault.

COLOR

WHITE

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

The wines aroma is a symphony of seductive notes, including peach, citrus, bergamot, lemon, lemon blossom, acacia flowers and honeysuckle. These notes are elegantly balanced with the subtle hints of oak, nutmeg, brioche, hazelnut, and vanilla.

On the palate, it is full bodied, with an incredible creamy texture and a refreshing acidity that perfectly balances the set. Juicy nectarines, bergamot peels, sweet pear, lemon zest, salted butter, roasted almonds, vanilla cream and white flowers intertwine with subtle notes of nutmeg and oak.

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 16 months
Serving temperature 14°C
Aging 8+ years
Closure Cork
Organic No

MEURSAULT DOMAINE DU PAVILLON 2022 - ALBERT BICHOT

PAIR IT

Pair this wine with sautéed tenderloin with mushrooms, and parmesan cream; sautéed scallops with cauliflower puree, farfalle with chicken, speck, and mascarpone or rich cheeses like Comte and aged Gouda.

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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