Meursault Cuvée Tête de Murger

About this wine

This exceptional village-level Meursault is a masterful blend of two distinct climats: 'Les Casse-Têtes' and 'Les Murgers de Monthélie'. The name 'Tête de Murger' is Patrick Javillier's playful combination of both climat names. By merging the intense minerality and tension of Casse-Têtes with the opulence and length of Les Murgers, Javillier creates a wine that transcends its village classification, frequently rivaling Premier Cru quality. It offers a complex bouquet of white flowers, citrus, and stone fruits, underpinned by a distinctive gunflint minerality. On the palate it is rich, harmonious, and beautifully structured with a persistent, sophisticated finish.

Sommelier's Note

"Javillier proves that blending two village parcels can surpass a single Premier Cru — Tête de Murger is the definitive argument for the art of assemblage in Burgundy."

Food Pairings

Pairs perfectly with delicate poultry in cream sauce, lobster, langoustine, turbot with beurre blanc, and aged cheeses like Comté or Gruyère. Japanese pairings: seared scallops in butter, Kyoto-style simmered chicken (jibuni), and sea bream sashimi with ponzu.

When to drink it

Ideal for an important business dinner, a wedding anniversary, or as the highlight of a Burgundy-focused tasting.

Specs

Grape Varieties

Chardonnay

Style

White

Price Range

¥15,000-20,000

Terroir & Winemaking

Sourced from 0.62 hectares combining Les Casse-Têtes and Les Murgers de Monthélie. Each parcel is vinified separately, then carefully assembled. Aged in oak barrels (partly new) to integrate subtle wood nuances while preserving freshness.

Frequently Asked Questions

What does it taste like?

Complex layers of white peach, citrus, hazelnut, and honey, balanced by a distinctive gunflint minerality and a long, creamy finish.

What does 'Tête de Murger' mean?

It's a portmanteau name Patrick Javillier invented by combining the names of the two climats he blends: Les Casse-Têtes and Les Murgers de Monthélie.

When is the best time to drink it?

Best between 5 to 10 years after the vintage, though the 2-3 year window offers a delicious, fruit-forward expression as well.