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One of the rising stars of the otherwise closely knit community of Burgundy winemakers. Based in Meursault, Mikulski makes first growth wines as well as a more general Bourgogne Aligoté white wine that surprises because of its pure mineral taste with a hint of the buttery flavor that characterizes Meursault or Chablis. That is no accident. Mikulski uses Aligoté vines that were planted in 1929 and 1948, well before he was born. They have a relative low yield in grapes that he lets mature well and then keeps in big cool vats for freshness. His father emigrated in 1939 from Poland to England. Later, via Luxembourg, he settled in Dijon where François was born in 1963.
History of the estate
There were vintners in his mother’s family. François worked with his uncle from 1984 to 1991 and when this uncle’s own sons sought a different future, François and his wife Marie Pierre Mikulski-Germain started to rent the maternal family vines as well as an adjacent plot and created Domaine François Mikulski in 1992. The first eight years were very difficult. They needed a bank loan to start and when they had hoped to sell their first wines in 1992 to the wholesale buyers, the prices were so low during a crisis that they decided to bottle the wines themselves, which required even more money. François studied wine-making and after his military service he went to California in 1983 to work in the vines there and understand the differences between modern wine-making techniques used in the United States and the traditional ways of Burgundy.
He started out with 4.5 hectares and works on nine currently. The vines are in the village of Meursault and the surrounding communes. One quarter of the production is red. The white production is focused on Meursault, a small but noble Burgundy wine appreciated by connoisseurs. François tries to underline the mineral element in the wines, a freshness that goes well with seafood. Wines that are pure, with some acidity. He uses a low percentage of new oak in his barrels and for Meursault, the wines need to be kept for five years in a bottle.