Domaine Michelot, Meursault, Burgundy, France, 2016
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.
Around 15,000 bottles of this wine are made each year produced from a number of parecels with differing soils. The land is a clay limestone mix with those parcels midslope having a rocky subsoil while those at the foot of the slope have a gravel subsoil. Other parcels have subsoils which are marl. The key to this wine lies in the blending of the different “terroirs” to create a wine which is opulent and fruity but with great finesse on the palate.
Winemaking is traditional, where the wines complete their alcoholic and malolactic fermentations in oak casks. 1/3 in 500L and 2/3 in 228L. Usually 10%-15% new oak is used and the wines are bottled 18 months after the harvest (1year in oak, 6 months in still tank). 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: 12 Months; Type: French; % oaked: 100; % new oak: 20;
A rich wine especially for a Village Mersualt. Pastry, lime and honey combine with nutty flavours which lead in to a beautifully balanced, vibrant and very moreish finish.
This makes for a really good aperitif but goes particularly well with fish and white meats.
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.