Romuald Valot Meursault 1. Cru Piéce Sous bois2022

Romuald Valot’s Meursault 1er Cru Piéce Sous Bois 2022 is a refined white Burgundy that balances classic Meursault richness with a distinctly contemporary, terroir-driven edge. Sourced from a premier cru parcel renowned for its depth and structure, this Chardonnay showcases precision, minerality and layered complexity rather than overt opulence. The 2022 vintage, warm yet balanced, has delivered a wine that is already generous in the glass but clearly built for graceful evolution.

Tasting Notes
In the glass, this Meursault 1er Cru displays a luminous pale gold color with subtle green highlights, hinting at both ripeness and freshness. The nose opens with finely carved aromas of ripe pear, white peach and lemon zest, followed by notes of toasted hazelnut, fresh almond, acacia blossom and a delicate touch of buttered brioche. Underneath, a distinct chalky and flinty minerality runs through the bouquet, grounding the wine firmly in its Côte de Beaune origins. On the palate, the wine is precise and vibrant rather than heavy, with a beautifully tense core of citrus and orchard fruit wrapped in a creamy, finely textured mouthfeel. Layers of stone fruit, Meyer lemon, grilled nuts and a whisper of vanilla from well-judged oak integration unfold with air. The acidity is bright and linear, providing lift and length to a long, saline, almost mouthwatering finish. Enjoyable now with a brief aeration, this 2022 has the concentration and structure to evolve positively for 8–12 years, gaining additional nuttiness, honeyed complexity and deeper tertiary notes over time.

Production
Piéce Sous Bois is a prized premier cru site in Meursault, characterized by limestone-rich soils with marl and clay that naturally limit yields and produce wines of both power and finesse. The slopes offer excellent drainage and a favorable east to southeast exposure, allowing Chardonnay grapes to reach optimal ripeness while retaining tension and aromatic purity. Grapes are typically harvested by hand in small crates to preserve berry integrity, with rigorous selection both in the vineyard and at the winery. Fermentation is carried out in oak barrels, often with indigenous yeasts, allowing a slow, nuanced vinification that respects the character of the fruit. Aging on fine lees in mostly used French oak barrels, with only a modest proportion of new wood, enhances texture and complexity without overwhelming the terroir, resulting in a Meursault that is polished, detailed and clearly site-expressive.

Food & Serving
This Meursault 1er Cru is a natural partner for refined dishes such as butter-poached lobster, seared scallops, sole meunière, or roasted turbot with beurre blanc. It also pairs beautifully with roast chicken, veal in cream sauce, richer seafood pastas, and aged hard cheeses like Comté or Beaufort. Serve at 10–12°C to highlight its freshness and aromatic detail; as it warms slightly in the glass, the wine will reveal additional layers of texture and complexity. Young bottles benefit from 30–45 minutes in a decanter or in a large-bowled glass to open up the nose and soften the structure, while older vintages should be handled more gently, with minimal aeration.

Producer
Romuald Valot is part of a new wave of Burgundy and Beaujolais vignerons who put vineyard character and careful, low-intervention craftsmanship at the forefront of their work. After gaining experience with established regional estates, he set out to cultivate and source parcels that could express their origins with clarity and precision, focusing on organic practices, restrained yields and meticulous handwork in the vines. His white Burgundies, including Meursault premier crus, are known for being incisive and mineral-driven, offering great depth without excessive oak or heaviness. In a region where many producers chase opulence, Valot’s style stands out for its purity, balance and authenticity, making his bottlings increasingly sought-after by enthusiasts who value terroir and finesse over sheer power.

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