Clos du Moulin Aux Moines Meursault Le Pré De Manche

“Le Pré de Manche” is Clos du Moulin aux Moines’ pure, quietly luxurious take on Meursault, from a high, stony climat perched above the famed Santenots on the slopes near Monthelie. The thin, limestone‑rich soils and cool exposure here give a more vertical, mineral side of Meursault – still generous, but with a taut backbone and a luminous, almost shimmering profile in the glass.

On the nose, expect white‑fleshed fruits – pear, white peach, sometimes a brush of apricot – wrapped in notes of citrus peel, bergamot, vanilla, gentle spice and a fine chalky minerality. It’s both refined and sensual, with floral lift and a subtle hazelnut / brioche edge that never tips into heaviness.

The palate is classic high‑quality Meursault: creamy and layered yet kept bright by lively acidity, with a long, persistent finish that carries fruit, spice and stone in equal measure. Slow native‑yeast fermentation in 400L barrels, minimal additives and a year’s élevage with little to no stirring keep the wine precise and textural rather than fat.

This cuvée has real aging potential, softening and deepening its complexity over 4–8 years, but it’s already beautiful at the table with rich fish, shellfish, roast chicken and creamy sauces.

• Region: Meursault, Côte de Beaune, Bourgogne, France

• Climat: “Le Pré de Manche” – upper‑slope site above Santenots, near Monthelie, very stony soils

• Grape: 100% Chardonnay

• Estate: Clos du Moulin aux Moines – historic organic domaine based in Auxey‑Duresses

• Farming: Organic methods on limestone‑rich, shallow soils

• Style: Dry, creamy yet fresh; medium‑plus body, vibrant acidity, long mineral finish

• Flavours: Pear, white peach, citrus peel, bergamot, vanilla, gentle spice, hazelnut, chalk and subtle saline minerality

• Winemaking: Slow native‑yeast fermentation in 400L oak barrels, ~12 months’ ageing with ~10% new oak, minimal intervention

• Pairing: Shellfish, elaborate fish dishes, roast chicken, creamy poultry, rich vegetable gratins, soft or bloomy‑rind cheeses

• Serving: Serve around 11–12°C; enjoy now or cellar 4–8+ years depending on vintage