Some producers earn their legendary status themselves. Francois Mikulski has pursued his authenticity, purity and elegance through acute attention to biological balance in the vineyard and terroir minded élevage practices in the cellar. After meticulous sorting in the vineyards the grapes are de-stemmed and lightly pressed. Natural yeasts are used in the fermentation after which the wines undergo an élevage 10-12 months. François typically restrains his new oak use to about 20%, believing that excessive wood masks full expression of the terroir. Considered one of the best producers of Meursault, the half-hectare Genevrieres cru is particularly sought-after. And 2017 was an excellent year for Meursault. A fine gift. An even better treat to oneself.