MEURSAULT
2024 Domaine Henri Germain
| Grapes | Chardonnay |
| Colour | White |
| Origin | France, Burgundy |
| District | Côte d'Or |
| Sub-district | Côte de Beaune |
| Village | Meursault |
7 parcels in the village - always the same ones make up this superb village Meursault. Very good attack. Mineral and a whiff of honey - but fresh and clean. Nice restraint but charm too. More savour and earth builds to the finish. Complete and completely charming. Drinking range: 2028 - 2032 L&S (Nov 2025)
Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: sales@leaandsandeman.co.uk.
Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
The 2024 Meursault Village, which is a blend of seven parcels and spends one year in barrel and one in vat, has a delectable bouquet with light fumé elements marrying well with the citrus fruit. The palate is fresh and mineral-driven, taut and fresh with fine weight and real tension on the finish that tempts you back for another sip. One of the best Meursault Villages that you will find. Drinking range: 2027 - 2042 Rating: 91-93 Neal Martin, www.vinous.com (Jan 2026)
Seven plots, up and down the hill. Racked to tank. More lemon than lime in colour, with quite a classic Meursault rounded concentration. Once again there is notable intensity in this Henri Germain 2024. A fresh lime aspect towards the finish, alongside notable white fruit with a little fresh. Extremely promising for the medium term. Drinking range: 2028 - 2031 Rating: 90-92 Jasper Morris - Inside Burgundy (Oct 2025)
Domaine Henri Germain
Jean-François Germain was joined in 2018 by his daughter Lucie - who is now helping to run this small (7ha) domaine.
The Chassagne vineyards came through his mother, a Pillot, and Jean-François is married to François Jobard's daughter, so they are quite intertwined with some of our other producers. The Poruzots comes from the rows next to Remi Jobard's. In terms of winemaking the Germains are always happy to let nature take its course, and in the vineyards they follow as natural a system of viticulture as possible (organic, not certified).
These are concentrated, tightly wound wines from one of Burgundy's coldest cellars. Alcoholic fermentations can take months and the malolactics are often late, so they have always gone for long élevage in old barrels, always for two winters, and the Premiers Crus usually for 22 months. Slow to develop, they show wonderful crystalline purity. New wood is used very sparingly, just to replace barrels sold when they get to ten years old.
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