The vineyards of Côte de Beaune
The vineyard of Château de Meursault spreads over 60 hectares in Côte de Beaune and the majority of vineyards are classified as Premiers Crus and Grands Crus. The typical feature of the Burgundy parceling is that all the vines are shared out over more than one hundred parcels of land. They are situated within an average radius of 10 kilometers around the Château and the smallest measuring just 10 ares (1 are = 10 m2).
Control of the vine
The vines of the Château de Meursault are ideally situated half way up the hillside, at an altitude of around 250 miters, exposed to the east and sheltered from the wind by slopes to the west.
The soil is rich in limestone on well-drained subsoils, which gives the terroir all its richness. The soil of the Château parcels is very diverse and each “climat” develops its own features. There are three major types of soil: hard limestone of the Jurassic period, marly limestones and old calcareous alluviums. This soil diversity is the major reason for the distinctive characteristics of the Burgundy wines.
The vines are shared out and worked by 18 vineyard workers of the estate, each parcel is thus followed throughout the year by the same person. The work in the vineyards requires great manual dexterity and long team experience. Control of the soil quality, the health of the vine stock, vegetal development and the yield of grapes are a permanent concern.
At the end of the harvest, the vineyard workers prepare the soil of the parcels that should be planted or replanted, watching over the dryness of the soil and its temperature. As early as the leaves start falling down in November, the winter works begin. The vine enters the winter resting period and when the sap comes down, the vineyard workers start preparatory trimming. Moreover, the vines are earthed up before the cold weather period.
At Domaine du Château de Meursault, and on a wider scale in Burgundy, we practice a Guyot trimming which is quite long. As a result, the vines are spread in a right way guaranteeing the aeration of bunches and a good vines’ health. During spring, severe bud removal is done to establish the production at around 40 hl / ha. Moreover, ploughing helps to aerate the soil and reduces the development of the weeds.
The bud removal is the sign that the vine starts to recover: the vineyard workers take care of the vine development ensuring that the vines are correctly fixed to the trellis, that is the key element for the good ripening of the grapes.
The grapes are harvested manually in small perforated crates in order to avoid crushing the bunches. Since 80% of vineyards are situated within a radius of 2 km around the Château, it makes the shipping of the grapes easy and preserves their freshness. At their arrival to the Château, the bunches are immediately sorted. Afterwards, Chardonnay grapes are pressed and as for Pinot Noir, they are put into the vat.
In 2015, a time lapse, covering the entire vegetative cycle, was implemented in the Clos du Château vineyard. Once the images are recorded , we can watch the development of the leaves, the output of the clusters, flowering, fruit set, growth and maturation of clusters before harvest.