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.