2020 Domaine Michelot Meursault Clos Saint Felix Monopole

From one of Meursault’s historic family estates, the 2020 Domaine Michelot Meursault Clos Saint Felix Monopole is a finely crafted white Burgundy that balances precision, minerality and the village’s hallmark generosity. Drawn from a tiny 0.82-hectare walled vineyard solely owned by the domaine, this monopole bottling delivers a particularly pure expression of Meursault’s terroir. The combination of old-vine Chardonnay, thoughtful, low-intervention farming and restrained oak makes this a standout choice for Burgundy lovers seeking finesse over opulence.

Tasting Notes
In the glass, the wine shows a bright, pale gold hue with youthful green highlights, hinting at its freshness and energy. The nose opens with delicate aromas of white spring flowers—think hawthorn and acacia—alongside citrus zest, white peach and subtle notes of fresh almonds and chalky stone. On the palate, the Clos Saint Felix is refined rather than heavy, with a precise mineral backbone running through a supple, medium-bodied frame. Flavors of lemon curd, crisp pear and green apple are layered with hints of hazelnut, brioche and a light creaminess from its time on lees, all kept in check by vibrant acidity. The finish is long, saline and finely textured, promising excellent development in bottle. Enjoyable now with a short decant, it has the structure and balance to age gracefully for 8–12 years from vintage, gaining complexity, nuttiness and depth over time.

Production
Clos Saint Felix sits on classic Meursault clay-limestone soils with a gravelly subsoil and a south/southeast exposure, ensuring optimal ripening while preserving freshness and tension. Domaine Michelot works the vineyards with minimal anti-disease treatments, relying instead on carefully managed ploughing to keep the soils alive and healthy. Harvest is carried out entirely by hand, with strict selection of the best bunches in the vineyard. In the cellar, winemaker Nicolas Mestre favors a more mineral, contemporary style: gentle pressing, controlled fermentations, and élevage with limited new oak (around 15% on average), reduced bâtonnage and less heavy extraction. This approach emphasizes purity, precision and terroir expression over overt richness or oak influence.

Food & Serving
This Meursault is an excellent partner for refined seafood dishes such as scallops in a light butter sauce, grilled turbot, poached lobster or seared halibut. It also pairs beautifully with roasted chicken, veal in a delicate cream sauce, and fine cheeses like Comté, Beaufort or a mildly aged goat’s cheese. Serve at 10–12°C (50–54°F) to highlight its aromatic complexity and mineral tension. A 30–45 minute decant for younger bottles can help the wine fully open and soften its edges, especially if serving alongside richer dishes.

Producer
Domaine Michelot has been in the hands of the Michelot family for six generations and today farms over 19 hectares in Meursault, including several prestigious Premier Cru sites. Historically known for rich, classic Meursault, the estate has evolved under the direction of winemaker Nicolas Mestre, who brought back experience from Marlborough and other forward-thinking regions. His work has shifted the style toward greater finesse and minerality, with less new oak, less bâtonnage and a more vineyard-driven approach. While not certified organic, the domaine prioritizes sustainable, low-intervention viticulture to preserve both independence and authenticity. As a result, Michelot is considered one of the important, quality-driven references in Meursault, producing wines that bridge traditional depth with a more modern sense of freshness and balance.

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