Jean-Philippe Fichet, Meursault, Le Meix Sous Le Château, Côte de Beaune, Burgundy, France, 2022

Producer Profile

Surely one of the hardest working producers in Burgundy, the truly hands on ‘salt of the earth’ Jean-Philippe Fichet manages manicured vineyards which produce superb quality fruit.

With decades of experience, Jean-Philippe is making classic but refined white Burgundies with great terroir definition resulting in many well-deserved accolades for these truly exceptional wines. Having tried and tested, finely tuning his skills for over 30 years in the vineyards and winery, results in wines as close to perfection as you could hope. His wines show excellent balance between fine fruit ripeness and concentration yet with telling vibrancy, minerality, energy and true precision. Jean-Philippe's dedication to his craft and his meticulous approach to both vineyard and cellar practices have earned him recognition among Burgundy enthusiasts and collectors worldwide.

Viticulture

Situated just below Meursault village, ‘Meix Sous le Château’ features clay-limestone soils with excellent drainage. Fichet works these parcels with meticulous care—hand-harvesting, maintaining low yields, and using environmentally respectful methods to highlight the unique signature of this micro-terroir.

Winemaking

Whole bunches are gently pressed and the must fermented with native yeasts in French oak barrels. Ageing takes place over 12–18 months, with around 20–25% new oak, bringing depth and discreet richness. Lees ageing and bâtonnage are used sparingly to preserve freshness while enhancing structure and complexity.

Tasting Note

Elegant and deeply expressive, this lieu-dit Meursault opens with aromas of ripe pear, lemon curd, and white peach, layered with hawthorn blossom, crushed stone, and a touch of hazelnut and brioche. The palate is poised and textural, combining generous fruit with chalky tension and a long, stony, saline finish.

Food Matching

A refined match for lobster risotto, Bresse chicken with morel cream sauce, or Jerusalem artichoke velouté. Also excellent with aged Comté or Beaufort.