Domaine Michelot, Meursault, Les Narvaux, Burgundy, France, 2017
His winemaking is traditional, whereby the wines complete their fermentations in oak casks and then bottled one year after harvest. With extended lees contact and regular battonage, the wines gain texture and further flavour dimension. Their style is one of elegance and restraint but with great depth.
This parcel is located on the upper slopes above the Meursault 1er Cru Genevrières appellation. The clay/limestone soil has a subsoil of extremely hard white rock riddled with fissures. These allow the roots to circulate through the white limestone. The parcel’s southern exposure, coupled with a steady 20% slope, affords the grapes excellent ventilation leading to a harvest that is both ripe and healthy.
Winemaking is traditional, where the wines complete their alcoholic and malolactic fermentations in oak casks. Usually one third new oak is used and the wines are bottled one year after the harvest. With extended lees contact and regular lees-stirring (battonage) the wines gain texture and further flavour dimension. The style is one of elegance and restraint but with great depth.
Time: 1 Year; Type: 228L and 500L; % oaked: 100; % new oak: 20;
Typical Mersault roundness, accompanied by aromas of candied orange, citrus fruits and apple which echo on the palate with crisp acidity and nutty accents.
It goes well with foie gras, white meats and cheese, particularly Mont d’Or.
Our Green Principals are those that demonstrate a responsible and sustainable approach to
viticulture, vinification, commerce and community.
Rational producers demonstrate that they use the least amount of intervention in the vineyard and winery to make the best possible wine.
At Domaine Michelot, the anti-malady treatments of the vines are kept to a strict minimum, preferring to keep the land itself healthy through a carefully scheduled programme of ploughing. We allow grass to grow in a part of each vineyard and mow it regularly. The grass deprives the vines of easily accessible water and forces the root system deep into the ground. This minimises the need for pesticides and concentrates the specific qualities that each terroir brings to its wine.
Vines growing on the eastern slopes have their leaves thinned out around mid-July, the date depending on the prevailing weather conditions. This process is usually a manual one but can sometimes be mechanical.
To preserve our independence as growers and wine makers we are not part of any organised system or society of organic agriculture. This allows us to develop our own research, the object of which is to encourage the vine to protect itself and to strengthen its immune defences.