STORY BEHIND THIS WINE
Domaine Michel Noëllat is a highly regarded and historic Burgundy producer, founded in the 19th century by Felix Noëllat and situated in the middle of the village of Vosne Romanée Today, it is run by 5th and 6th generation family members Alain and Jean-Marc. Domaine Michel Noëllat practices ‘lutte raisonée’ (sustainable practices) in their 27 hectares of vineyard in the Côte de Nuits, augmented by parcels in Savigny-lès-Beaune. The average age of the vines is between 60 and 70 years old.
The winemaking benefited from the installation of various sized open topped stainless steel temperature controlled vats in 2007. For the reds, grapes are sorted in the field before transport in small baskets and then everything is de-stemmed before cold maceration for three to five days and followed by a fermentation lasting about two weeks. Ageing takes place in French oak barrels for about 15-18 months with 30% new for the village wines and 50% for the premier and grand cru wines.
Coteaux Bourguignons is a newish appellation created in 2011 to replace the always oddly named Bourgogne Grand Ordinaire. Although the name translates as Slopes of Burgundy, it is in fact a catch all category covering the whole region from north of Chablis down to and including Beaujolais. It covers reds, whites and rosés and includes all the varieties grown, so for reds that is Pinot Noir, Gamay plus César and Tressot from the Yonne department.
This might, on the face of it, be a fairly humble wine given the appellation rules, but it’s from a very serious Cote d’Or producer. It’s from a 1ha plot of 50 year-old pinot noir, so no Gamay here! Like their grand vins, the grapes are destemmed and cold soaked for three to five days before fermenting on skins for about two weeks. Unlike their top wines though this is not aged in oak but stainless steel. The result is a delicious, way too easy to drink wine, with plenty of pinot nor character including cherry and raspberry fruit but underpinned with a joyous succulent juiciness. The price is of course much lower than for their famed village and premier and grand cru wines.
Press & Reviews
Vintage 2018: 92 Pts Cathal McBride in The Sunday Business Post
"Red wine with fish doesn't automatically spring to mind as a good match. With a Burgundy Pinot Noir, you might be thinking duck or mushrooms, and you wouldn't be wrong. However, the strong backbone of acidity here enables it to be matched with oilier fish such as salmon. This is a delightfully elegant wine, and the purity of the fruit shone when I had it with a sweet and salty teriyaki salmon".