Since their first vintage in 1992, Francois Mikulski carry a commitment to producing top quality Burgundy wines of authenticity, elegance and purity.
François’ Mikulski’s father was Lieutenant Mieczyslaw Mikulski who escaped from occupied Poland in 1939, fleeing to England and joining the Resistance troops of the Free Polish Forces. There he met his future wife, a Burgundian woman working on an English army base, and moved to Brussels where François was born and raised. Luckily for us and the world of wine, François spent his formative summers in Burgundy, where he fell in love with the agrarian lifestyle and determined that he would one day make wine himself. He inherited his first plots of Meursault in 1992 from his late uncle, Pierre Boillot. Since that time, he has relentlessly pursued his authenticity, purity and elegance through acute attention to biological balance in the vineyard and terroir minded élevage practices in the cellar.
The vineyards are farmed organically. François is a firm believer that the quality of a wine depends fully on the good management of the vineyard and healthy materials to start with. To him, vines are living organisms that need to be fed and treated with consideration.
He only uses home-produced composts, organic products. The soils are ploughed to preserve the biological balance of the soil.
We aim for yields between 45hl to 50hl for the whites and around 35hl for our reds.
Pneumatic pressing followed by rigorous must settling constitute the first steps in our winemaking process. Natural yeasts are sufficient for sugars to ferment for a period of three to four months in cool cellars built in solid rock, with constant temperatures of 6°C to 8°C in winter.
The ageing process is carried out in oak barrels on lees over a 12-month period (we use about 20% new oak), followed by fining, an important step in achieving a wine’s elegance, olfactory precision and cellaring potential.