2023 Vincent Girardin Meursault Les Narvaux, Burgundy

Two thirds domaine in Les Gorges de Narvaux and Les Chaumes de Narvaux, the rest Narvaux Dessous from purchased grapes from vines they manage. Always last to be bottled as it really takes time to express itself. A little lime tint to the lemon yellow. This is indeed less expressive now than the Casse Tetes, but the surge of fruit at the back confirms how good this wine will become. Drink from 2028-2032. Tasted Oct 2024.

91-93 points Jasper Morris Inside Burgundy

Set just above the village, Les Narvaux brings a more lifted, mineral edge to Meursault, and Vincent Girardin captures that beautifully with a style that favours precision over weight. Since shifting toward a more terroir focused, lower intervention approach, Girardin has sharpened the detail in wines like this, letting the vineyard speak with clarity.

The 2023 vintage is bright and expressive. Aromatics open with white peach, pear and lemon zest, with a touch of grapefruit adding tension. There is a gentle layer of toasted almond and hazelnut, along with a faint flinty note that hints at the site’s stony soils.

On the palate it sits in the medium bodied range with a smooth, flowing texture, but there is a clear line of acidity running through it. Stone fruit and citrus are supported by subtle oak that adds shape and spice without dominating, and the finish tightens into a long, mineral line with a lightly savoury edge.

Girardin’s winemaking is measured and precise, careful pressing, restrained oak and thoughtful élevage, resulting in a Meursault that feels composed and quietly complex.

This is a great match for seafood with a bit of depth. Think grilled lobster with lemon butter, seared scallops with a light beurre noisette, or a whole roast fish with fennel and herbs. It also works beautifully with dishes like crab linguine, a savoury leek tart, or crispy potatoes with garlic and rosemary, where the wine’s texture and acidity keep everything in balance.

Drinking beautifully now for its brightness and detail, it will continue to evolve over the next eight to ten years, gaining more nutty, savoury complexity while holding its line.