The Matrot domaine is one of the oldest estate-bottlers in Burgundy and one of the largest and most important properties in Meursault. It is widely represented on the wine lists of Frances greatest restaurants, and has been distributed in the United States for over thirty years. Thierry Matrot and his wife, Pascale are the owners.

The average age of the vines is an impressive 30 years, and the average yield for the last five years has been 40 hectolitres per hectare for the white wines and 30 hectolitres per hectare for the reds.

Thierry Matrot generally does not believe in fermenting or even ageing Chardonnay in new oak - each year he purchases new barrels and lends them to a friend for their first two years of ageing. However, he has begun to make a special cuvee of Meursault les Chevalieres especially for the United States, using 25% new oak.

The white wines are fermented in temperature controlled vats, at 64 to 71 degrees Fahrenheit for two to three weeks. The wines go through malolactic fermentation in April and May, then stay in small oak barrels, ranging from 2 to 6 years in age, for another two to three months. The wines are lightly fined before bottling at the end of the summer. These are wines which age beautifully and often require 2 to 3 years to show their impeccable balance and complexity.