2022 Domaine Michelot Meursault Sous La Velle

Domaine Michelot’s 2022 Meursault Sous La Velle is a beautifully poised white Burgundy that captures the classic richness of Meursault in a fresher, more mineral-driven style. Drawn from low-lying clay and gravel soils beneath the village, this cuvée offers generous texture without excess weight, making it exceptionally food‑friendly and modern. As one of Michelot’s historic parcels, partially planted in the 1930s, it showcases a consistent, authentic expression of Meursault across vintages.

Tasting Notes
In the glass, the 2022 Sous La Velle shows a bright, pale gold colour with green reflections that hint at its youthful energy and freshness. The nose opens with fine citrus notes—think lemon zest and tangerine—layered with hay, white flowers and a gentle hint of fresh cream and subtle oak spice. On the palate, the wine is immediately inviting: rounded, full‑bodied and slightly creamy, yet lifted by a precise, fine acidity. Ripe stone fruit, citrus and a touch of hazelnut play against a discreet buttery nuance and a distinct, saline minerality. The mid‑palate is broad and smooth, with just a trace of opulence, but the freshness and minerality pull everything into balance on a long, pure finish. Enjoyable now with a short aeration, it has the structure and concentration to evolve gracefully for 6–10 years from vintage, gaining more complexity, nuttiness and depth with time in bottle.

Production
Sous La Velle sits at the foot of the Meursault slope at around 220 metres altitude, on rich clay soils over a gravelly subsoil that provide both power and natural balance. Part of the vineyard was planted in the 1930s, contributing old‑vine depth and an impressively consistent yield year after year, regardless of vintage conditions. The estate favours minimal chemical intervention, relying instead on careful ploughing to maintain healthy soils, and the grapes are harvested by hand with strict selection in the vineyard. Bunches are lightly bruised and undergo a cold skin maceration of 6–12 hours before fermentation. Alcoholic fermentation takes place in barrels, followed by 100% malolactic fermentation. The wine is then aged 10–12 months in barriques, of which only about 15% are new, and given an additional 5–6 months of maturation on fine lees, resulting in a perfectly judged balance between richness, freshness and subtle oak influence.

Food & Serving
This Meursault is a superb partner for refined dishes such as seared scallops, butter‑poached lobster, turbot or halibut with a light beurre blanc, and roasted chicken with morel cream sauce. It also pairs beautifully with rich poultry terrines, veal blanquette, and semi‑hard cheeses like Comté or aged Gruyère. Serve at 11–13°C (52–55°F) to highlight its precision and minerality—slightly cooler for aperitif, a touch warmer at the table. Decanting for 20–30 minutes in its youth helps the wine open up aromatically; older bottles (5+ years) should be handled gently, with a brief and careful decant if needed to separate any sediment.

Producer
Domaine Michelot is a historic Meursault estate that has been in the hands of the Michelot family for six generations and now covers more than 19 hectares, including several esteemed premiers crus. Long respected for its classic, generously styled white Burgundies, the domaine is today guided by winemaker Nicolas Mestre, who has brought a fresher, more mineral focus to the wines, influenced in part by his experience in Marlborough, New Zealand. Michelot pursues sustainable, independent viticulture outside formal organic certification, limiting treatments in the vineyard and prioritising soil health through careful ploughing. With reduced new oak, less heavy lees‑stirring and a fine‑tuned approach in the cellar, the domaine is regarded as one of the key addresses in Meursault for wines that bridge tradition and modernity, aligning beautifully with contemporary cuisine and tastes.

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