Domaine Michelot 2019 Meursault

Tasting notes
A fruity and opulent wine, but still with a nice finesse on the palate. To drink as an aperitif, but it also goes wonderfully with fish and white meats.

Why we recommend this wine
We love the buttery oakiness of Mersault and Dm Michelot is one of the great exponents of this style.

The wine
A wine blended from a number of parcels with very different soils. The land is basically a clay limestone mix with those parcels mid-slope 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.
Harvesting involves a manual selection of perfect grapes on the vine. These are then taken to the cuverie in specially designed stainless steel bins. The wine-making process normally begins with the grapes being lightly crushed before pressing but if the vintage conditions require it then all of the grapes go directly into the pneumatic presses. After a light, cold racking of 6 to 12 hours, the juice goes into casks where the alcoholic fermentation, followed by the malo-lactic fermentation, takes place. Then follows the maturing process in oak barrels (15% of which are new) and several blends may be produced depending on the nature of the vintage. The wines are kept in barrel for 10 to 12 months and, after racking, are blended together in tanks and left for 5 to 6 months in order to ensure perfect balance and equilibrium. If needed, fining and a light filtration will take place before the wine goes into bottles. The maturing process lasts from 16 to 18 months.

The wine estate
The domaine has been in the Michelot family for six generations and, having increased in size over the years, now comprises more than 19 hectares which include a number of prestigious 1er cru wines.

Food and wine
Being full bodied and flavourful the wine needs food to match – creamy sauces and even omelets. Refer also to our food and wine pairing guide, click here.

Did you know?
What happens to the old, that is used 3 times, white wine barrels used in Burgundy? They get sold to wine makers in other regions, including Champagne, where they want barrels which do not impart the flavour of the oak.