Domaine Michelot, Meursault Les Grands Charrons 2017 in bond

Domaine Michelot is one of the finest Meursault producers there is. Upon our visit to Burgundy in November (pictures below), we tasted the new vintage of all their different plots. This Grand Charrons, Meursault village stood out for us over some very serious premier cru wines on the table. Blended from two parcels of around 40- to 50-year-old vines, Nicholas explained that the vines are grown at the same level as their premier cru counterparts. He also advised us that ‘this would be the perfect wine to drink with a hangover when one is having oysters for breakfast’... the lavish life of a Meursault producer! The likelihood is it won’t be accompanying the breakfast table, but will definitely take prime spot at a few lunches and dinners.


Our Tasting Notes

Exquisite. Immediately, one can detect delicious freshness and stunning minerality. The palate is beautifully flinty and chalky with fleshy fruit, freshness and vibrancy. Apricots, peaches, flowers and spices are layered into the finish with a wonderful round and very lengthy finish.

Wine Data

Grape variety: Chardonnay
Appellation: Meursault Village
Alcohol: 13.5%


One of Meursault's most well-regarded estates this winery has been in the Michelot family for six generations and, having increased in size over the years, now comprises more than 19 hectares which include a number of prestigious 1er cru wines. Since 1993 the wines have been made by the very affable Jean-Francois Mestre, who has been responsible for producing successive, high quality Meursaults characterised by opulent, fleshy fruit, balanced by good underlying acidity. His are serious wines for drinking in the medium term.

Treatment of the vines is kept to a strict minimum, preferring to keep the land itself healthy through a carefully scheduled programme of ploughing. Grass is allowed to grow in a part of each vineyard and it is mown it regularly. The grass deprives the vines of easily accessible water and forces the root system deep into the ground. This minimises the need for pesticides and concentrates the specific qualities that each terroir brings to its wine.