Meursault Rouge

HISTORY  Joseph Matrot (1881-1963), the grandson of owners of a family wine estate in Puligny-Montrachet and Blagny, lived with his wife Marguerite Amoignon and their three children at Château d’Evelle. Marguerite also owned a beautiful wine estate in Meursault. In 1914, they took up residence in Marguerite’s family home, which is today the seat of Domaine Matrot, and decided to develop and extend the estate. Their son Pierre began working as a wine grower in 1937. He also bought vineyards, modernized the estate, and, together with his wife Simone Bonin, had five children. Having obtained a degree in wine growing and oenology in Beaune, Thierry, Pierre’s son born in 1955, continued with business studies in Mâcon Davayé. He joined the estate in 1976 and took over the vinification starting in 1983. Together with his father, Thierry continued to establish the reputation of Domaine Matrot and its wines.

In January 2000, Thierry and his wife, Pascale, established and developed a limited liability company allowing them to buy and sell the harvest of the vineyards of Héritiers du Domaine Joseph Matrot. He and Pascale were joined by their daughters, Adèle and Elsa, in the management and winemaking of Domaine Matrot. Beginning with the 2015 vintage, Adèle and Elsa were responsible for all winemaking decisions. The sisters have taken the reins from their parents, ensuring that the family-run Domaine will be in good hands for many years to come.

VINEYARDS & WINEMAKING  Complete destemming. Natural yeasts. Cold vatting for 3 to 6 days at 10 °C (50°F). Fermentation for 12 to 18 days. Pigeage twice a day depending on the vintage. 15 months maturing on lees in oak barrels of which 20% are new oak. 3 months in a steel vat to prepare the wine for bottling. Lenticular filtering.