About
Domaine Michel Juillot
Domaine Michel Juillot is located in Mercurey, Côte Chalonnaise, Burgundy. The vineyards of the domaine cover 31 hectares mostly in Côte Chalonnaise and 2 grands crus within Côte de Beaune. The domaine holds the monopole Mercurey Clos Tonnerre. Laurent Emile Juillot farms the vineyards following sustainable principles, without certification. He makes elegant, old-school wines, which perfectly express the richness of terroirs.
The top wines of the domaine are: Mercurey Premier Cru Clos des Barraults, Corton-Perrières Grand Cru and Mercurey Premier Cru Clos du Roi. The Mercurey Premier Cru Clos des Barraults 2016 scored 93, Corton-Perrières Grand Cru 2015 scored 93 and Mercurey Premier Cru Clos du Roi 2015 scored 93.
Robert Parker’s tasting notes on the Mercurey Premier Cru Clos des Barraults 2016: “The 2016 Mercurey Premier Cru Clos des Barraults is excellent, bursting from the glass with a lovely bouquet of ripe cherries, liquorice, grilled squab and rose petal. On the palate, it's medium to full-bodied, ample and succulent, its fine, chalky tannins almost completely concealed by tangy fruit, concluding with a long finish. It's Laurent Juillot's favourite in the range, and mine too.”
History
Domaine Michel Juillot is currently controlled by Laurent Emile Juillot. He is the 4th generation of Juillots winemakers. Though the family had been present in Mercurey since 1404, the domaine was founded much later.
The founder of the domaine is considered to be Emile Juillot, who planted the first family vineyards in 1929. The domaine is named after Michel Juillot, the grandson of Emile Juillot and the father of Laurent Emile Juillot.
Approach
Sustainable
Domaine Michel Juillot is farmed according to sustainable principles, without certification. Laurent Emile Juillot, the current winemaker, prefers leaf-plucking and green manual harvesting.
The white wines are crushed before pressing.
The red wines are destemmed and then cool pre-maceration starts. During the fermentation punching down at the beginning is slightly switched to pumping over at the end. The vertical press is then used for the solids. The vatting is done by gravity.