Albert Grivault

The company is based in Meursault. It is a name of great tradition and notoriety in the appellation. It boasts, under the exceptional monopoly of the Clos de Perrieres, considered by many to be the best parcel of Meursault.

Historically, the domaine took its first steps in 1875 when the young Albert began to work on vineyards received as an inheritance. His strong sense of business drives him to buy the entire lot of Perrieres in 1879 (1.7 ha for ten thousand bottles a year or so), a historical period in which phylloxera was erasing most of the European vines from the ampelographic map.

The Grivault family, from 1909 to 1931, also owned vineyards in the mythical Clos Vougeot (Bardet claims to jealously still keep the bottles of Clos Vougeot 1929 still in the cellar), then resold, following the great crisis of 1929; moreover, it boasts a share in the monumental "Clos De Perrieres" of Meursault (1 hectare for about 6000 bottles a year) has a part, the largest for a single owner, of the "Les Perrières" (1.7 hectares, per 10000 bottles annue), 1.7 hectares of "Meursault Village" (with vineyards of 1971) and another hectare of "Bourgogne Blanc", located just outside the appellation, right next to the Village vineyards. The totality is therefore just over 5 hectares, to which must be added one hectare of Pinot Noir to Pommard, in the Premier Cru that curiously bears the name of Clos Blanc, located between Les Epenots and the municipality.

From 1974 until today the domaine is led by Michel Bardet, grandson of the founder. The style of winemaking is absolutely traditional, in which a sense of purity of great seductiveness stands out, one of the trademarks of this glorious domaine. Bardet, of engineering cultural extraction, believes that the temperature of the cellar is a fundamental node and has created, for this purpose, a system of canalization of running water to stabilize the temperature around 16.5 °C; this is reflected in the vinification techniques: it has reduced to a minimum the battonage and obtains a natural process of malolactic fermentation in the piece. The use of the piece is limited to 3-4 years. The wines are bottled at the end of July, after ten months of parking in wood and one in steel; the fast passage in wood is considered by Michel one of the secrets of the longevity of its wines, less opulent and fat than the wines of the denomination, but fresher, straight and ready to challenge time.