Wine has been produced in Burgundy for more than 1000 years, during which time the Benedictine and Cistercian monks carefully recorded notes about how wines produced from particular plots tasted. This research formed the basis of the Burgundy appellation system which divides wines into Regional, Village, Premier and Grand Cru. Owing to severe application of the Napoleonic code, Burgundy is the most fragmented wine region in the world. The law requires that land be divided evenly amongst all children. Consequently, the average size of an estate in the region is only about 8 hectares, and in many cases it will be made up of a dozen small plots (sometimes as little as one row in a field) in many different villages. The famous Clos de Vougeot vineyard, for example, is about 50 hectares and has more than 80 separate owners. Burgundy is famous for beef bourguignon (beef stewed in red wine) and coq au vin (chicken cooked in red wine). Escargots à la Bourgogne (snails cooked in garlic and butter) are also popular. There are also some great Burgundy cheeses, including the incomparable Epoisses.
The Domaine Alain Michelot is a Nuits-Saint-Georges specialist: of the domaine’s eight hectares, 7.5 are in Nuits. Winemaking is now run by Alain’s daughter Élodie Michelot, who has brought a feminine touch to the wine. She has concentrated on bringing finesse and elegance to the wines, without sacrificing the power of the terroir.
Claudie Jobard has an enviable pedigree when it comes to viticulture. Her mother, Laurence Jobard, is considered one of the best enologists in France. She was winemaker for Joseph Drouhin for over twenty years and was known for the esteemed wines she made under her father’s name (Gabriel Billard). Claudie’s father, Roger, was a pépiniériste viticole (a nurseryman producing vines), descended from generations of experts in this field that was the family business. Claudie, the 8th generation in her family, currently makes small quantities from the fruit of her family’s vineyards. She is also technical director for Remoissenet.
Made from Chardonnay grown on limestone soil. Good complexity, lemon and fresh pineapple aromas. Spice notes. On the palate there are white floral notes. Vibrant acidity. Good minerality. A fine and precise wine . Very pleasant from now on. Very good with fish and seafood.
With a southerly exposure, this 3.22 hectare vineyard is a mix of clay and lime. Oak barrels are used in fermentation bringing about soft and subtle tannins. The “Cellier aux Moines” parcel is very old with records dating back to 1258. With a terrific currant color, and a rich, intense fruit bouquet with aromas of ripe dark berries, this Pinot Noir has lots of sweet, pure fruit on the palate. It is a beautifully balanced, velvety wine that offers good power, backend persistence and a lingering finish. This is a wine that can be enjoyed after a long aging period.
by Wine Type
by Grape Variety
by Case Size
FROM THE WORLD TO YOUR DOOR
Stay up to date!
Sign up for the Ultimate Wine Lovers Newsletter with weekly offers
We respect your privacy. Your information is safe and will never be shared.