2022 Xavier Monnot Meursault Les Chevalières, Burgundy

Slightly more floral on a white fruit base. Lovely stylish, really fine-boned, very persistent, fresh acidity, gentle and gracious. Tasted Oct 2024.

91 points Jasper Morris Inside Burgundy, Oct 2024 Drink: 2027 – 2032

Sleek and toasty, exhibiting vanilla, peach, apple and smoke flavors. Delivers fine midpalate intensity and a racy profile. Shows excellent length, revealing an underlying mineral accent. 430 cases made. 

91 points Bruce Sanderson Wine Spectator, Dec 2025 Drink: Now to 2030 

The Meursault Les Chevalières has a nicely detailed bouquet, with fine mineralité and a touch of sea spray coming through with time. The palate is well balanced with fine acidity, a little more tension than the Le Limozin and a dash of white pepper toward the finish. Fine. 

90-92 points Neal Martin Vinous, Nov 2024 Drink: 2025 – 2035 

From a well placed lieu dit just below the Meursault village, Les Chevalières often strikes a beautiful balance between generosity and structure, and Xavier Monnot draws that out with a calm, precise hand. Based in Meursault, Monnot has become known for wines that favour clarity and site over excess, and this is a great example of that style.

The 2022 vintage brings a touch of ripeness without losing its line. Aromatics open with white peach, nectarine and pear, backed by lemon zest and a hint of citrus peel. There is a classic Meursault layer building underneath, toasted almond, hazelnut and a gentle buttery note, alongside a subtle flinty edge that keeps everything focused.

On the palate it is medium to full bodied with a smooth, seamless texture, but there is a clear line of acidity running through it. Stone fruit sits at the core, supported by well judged oak that adds spice and depth rather than weight. The finish is long and composed, with a lightly savoury, nutty edge and a clean mineral line that tightens everything up.

Monnot’s winemaking is measured and thoughtful, careful pressing and restrained élevage allowing the vineyard to express itself without excess.

This is a brilliant match for seafood with a bit of richness. Think grilled lobster with lemon butter, seared scallops, or a whole roast fish with fennel and herbs. It also works beautifully with dishes like crab linguine, prawn and saffron risotto, or even crispy potatoes with garlic and rosemary, where the wine’s texture and acidity keep everything in balance.

Drinking beautifully now, it will continue to evolve over the next eight to twelve years, gaining more honeyed, nutty complexity while holding its structure.