Domaine Michelot is a family-owned domaine located in Meursault, Burgundy. The great-looking houses of Domaine Michelot would never be missed on the way to Puligny-Montrachet. The domaine has gained its Ecocert certificate in 2020. However, it farms its vineyards according to an organic approach with slight biodynamics touch since 2012. The winemaker is Nicolas Mestre.

Nicolas Mestre’s style may be described as mineral-driven.

The top wines of the domaine are: Meursault Premier Cru Les Charmes, Meursault Premier Cru Les Genevrières, and Meursault Clos Saint-Félix.

The Meursault Premier Cru Les Charmes 2016 scored 91 - 93, the Meursault Premier Cru Les Genevrières 2016 scored 90 - 92, and the Meursault Clos Saint-Félix 2016 scored 90 - 92 by the Wine Advocate.

Tasting the Meursault Premier Cru Les Charmes 2016 Robert Parker said: “The 2016 Meursault 1er Cru Les Charmes will come from three parcels eventually, although at the moment, this vintage just came from their plantings in Charmes-Dessus. It has a taut, well defined, quite mineral-driven bouquet that captures the potential of the vineyard, perhaps just at touch less richer than some others that I have encountered this vintage. The palate is well balanced with a fine line of acidity, sappy in the mouth, nice and saline and there is real tension and freshness on the finish. Maybe I would like a little more persistence though that may evolve once in bottle. Excellent.”

Domaine Michelot has been a family business for six generations. The current winemaker is Nicolas Mestre, who took over the domaine in 2016.

Bernard Michelot, Nicolas Mestre’s father, used to manage the domaine till 2016. He worked a lot on the vineyards to make the do maine well known since the 1960s.

The domaine obtained an Ecocert certificate in 2020. However, Domaine Michelot has been farmed according to the organic approach with a slight touch of biodynamics since 2012.

The terroirs vary across the vineyards and can be tasted in various wines. The fruits are hand-picked and sorted, then left for a day at 9℃. Then lees are taken out with the help of a vibrating table. Once the grapes are sorted, they are put uncrushed into vats where cold maceration takes 4 to 8 days. The fruits are usually lightly crushed. In some cases, the grapes may go straight into the pneumatic press.

Then light cold-racking takes place, which lasts from 6 to 12 hours. The obtained juice goes into vats where the alcoholic and malo-lactic fermentation occurs.

The domaine is famous for its glazed earthenware egg-shaped jars and, from 2020, glass globes. Nicolas Mestre plans to expand the use of “globes” in the domaine.

The wine is matured in oak barrels, with 15 percent of new barrels. It ages there for 10 to 12 months. After racking the wines are blended together in vats and left for 5 to 6 months more, sometimes light filtration may be done before bottling, which usually takes place in winter.

When the village Meursault is bottled, enough wine is separated to fill a couple of ‘eggs’ for the next year before bottling, which results in a more complete wine.