Meursault AOC Clos de Mazeray Monopole 2022 Domaine Jacques Prieur

What kind of wine is it

Meursault Clos de Mazeray by Jacques Prieur is a still red wine made from Pinot Noir, produced in the commune of Meursault in Burgundy. Sourced from a small monopole vineyard parcel, it stands out for its elegant and structured style, with ripe tannins and vibrant energy. The winemaking process involves partial whole cluster fermentation and fermentation in wood, followed by a lengthy ageing in oak barrels. The profile is spicy and fresh, ideal for those seeking authenticity.

Where does it come from

The Clos de Mazeray vineyard is located in Meursault, in the Côte de Beaune, at the heart of Burgundy. The surface is very limited, around 0.25 hectares, enclosed in a Grand Clos managed as a monopole, ensuring agronomic uniformity and a distinct vineyard identity.

How it is produced

The Pinot Noir grapes are hand-picked to select the best clusters and preserve fruit integrity. About half of the clusters are vinified whole, a choice that enhances aromatic complexity and tannic tension. Fermentation takes place in open wooden vats with temperature control for around 17 days, allowing consistent extraction from skins and seeds. Ageing for 17 months in oak barrels stabilizes the structure, refines the tannin, and integrates the spicy and toasted wood notes.

Tasting notes

In the glass, the wine displays a deep ruby red with vivid highlights. The aromatic profile is clear, dominated by sweet and dry spices like clove and liquorice, with a fresh leafy note and hints of tobacco. The entry on the palate is dense and energetic, with a compact texture and continuous progression supported by present acidity. The tannins are ripe and fresh, with fine grain accompanying the persistence and a neat, dry finish.

Food pairings

The structure and complexity of this Meursault Pinot Noir are well suited to elaborate red meat and game dishes that call for mature tannin and aromatic intensity. It pairs with roasted or braised cuts and preparations with reduced sauces, thanks to a spicy note that complements toasty flavours and reductions. In local style, boeuf bourguignon enhances its density and persistence. Also excellent with civet de lièvre or roast duck, especially with mushrooms and delicate spices, in tune with the wine’s aromatic profile.

When to serve it

This red is perfect for meals when precision and depth are called for, especially with structured meat dishes. A little aeration before serving is advised, to help the spicy components unfold and tannins integrate. The substance and long oak ageing give it good cellaring potential: it will reward early drinking with its energy and freshness, while after a few years it will develop a silkier texture and a profile rich in tertiary notes.