Historical

Xavier runs the estate which used to bear his grandfather’s name, Domaine Rene Monnier. His mother, who married a Monnot from Maranges, ran the domaine after her husband died early, with Xavier returning to Meursault in 1994.

Viticulture & Vinification

Early moves were to rip out vines planted on SO4 rootstock, though happily he did not choose to replace it with the now compromised 161/49-C which for many vignerons has been their principal selection. The vineyards are ploughed, up to a dozen times per year, with the vines pruned long after which every second shoot is removed. The canopy is further aerated by deleafing the fruiting zone using jets of compressed air.

The white grapes are lightly crushed, very lightly settled, before fermentation starts in barrel, with plenty of lees stirring, continuing at a reduced level after the malolactic fermentation. Xavier uses 25% new wood for village wines and 30% for the premiers crus. These are bold wines, fully ripe as Xavier prefers not to pick too early, but still with admirable tension which stops them becoming blowsy. He is a former rugby player and you can see that in the wines. The reds are also picked ripe, destemmed, given a cool pre-maceration then fermented with more délestage than punching down. They make a bold statement too.

Vineyards