Garnet Wines has recently come under new ownership, and as a way of saying "hello"...
    we are now permanently and forever offering ALL STILL WINES at 20% off and ALL LIQUORS at 15% off!
    Guaranteed lowest prices or we will match it!.


Sign up for Garnet News
Call us: 212-772-3211
 
Wine Spirits Articles About Garnet
Login Shopping Cart Shopping Cart
Search
Keyword
Advanced Search
Wines By Region
Wines By Type
Spirits
Alain Michelot Nuits St. Georges Les Porets Saint-Georges 750ML 2002
Sku: 04016
This wine was tasted by a panel of 24 Confrères at Viognier 25 November, 2004. Julie WHITE wrote “All wines showed beautifully, pure of fruit, balanced, with plenty of weight but not over-extrac ...more
Product Rating
Product Information
Country: France
Region: Burgundy
Sub-Region: Cote de Nuits
Appellation: Nuits St Georges
Grape Varietal: Pinot Noir
Type: Still wine
Reg. $89.99
20% off - You pay $71.99
Buy Alain Michelot Nuits St. Georges Les Porets Saint-Georges

Leave a Comment
This wine was tasted by a panel of 24 Confrères at Viognier 25 November, 2004. Julie WHITE wrote “All wines showed beautifully, pure of fruit, balanced, with plenty of weight but not over-extracted or over-oaked. This is Burgundy lovers’ wine, made to go well with food at any stage of its development.” It is worth noting that no other burgundian vigneron has come close, let alone equaled Alain’s success and recognition at recent Tastevinages. He is truly a Lauréat of the cuverie! On average only a third of the wines submitted for judging pass muster. Consequently, the Tastevinage is occasionally referred to as the toughest Jury since Nüremberg. Alain Michelot oversees a small domaine consisting of seven different Nuits St. Georges premiers crus. A very knowledgeable, introspective winemaker, he tends to achieve healthy yields from his tightly spaced, individually replanted vines. In his impeccably clean cellar, grapes are 90% destemmed, then placed in cement cuves for a 2-3 day cold maceration, then a long, slow fermentation with its own yeast. Some cuves are saignéed if necessary, and press wine is generally added once the fermentation is complete. The cuves are then covered and left for a month’s débourbage. The wine is then placed in barrels, 30-50% new, and left for 20 months without racking. This refines the tannins, and the lack of large lees obviates the need for fining. Alain simply does a light filtration.