2017 Domaine Michel Noëllat Morey-Saint-Denis 1er Cru Clos Sorbet Magnum

Like most Burgundy wine estates, Domaine Noëllat is a family business. After Félix Noëllat, its founder in the 19th century, five generations have succeeded one another at the head of the estate, which covers twenty hectares. The Noëllat family is distinguished by a strong entrepreneurial spirit, characterised by the desire to always move forward by investing in order to adapt to new technologies, while remaining attached to a philosophy that respects traditions passed down from generation to generation. In 1980, Michel Noëllat had an authentic stone vaulted cellar dug under the estate and in 2007, the estate acquired an ultra-modern vat room equipped with forty thermo-regulated stainless steel vats and a cellar dedicated to tastings. Since 2012, Sébastien Noëllat has been in charge of the viticulture and winemaking, while his niece Sophie manages the commercial side.

After careful consideration, Sébastien and Sophie consult with each harvest to make the best strategic decisions dictated by the vagaries of the weather and the nature of the grapes. A meticulous work of great precision is carried out so that each vintage remains true to the spirit of Domaine Noëllat. The grapes are harvested and sorted by hand, then carefully transported in small containers to the vat room to avoid crushing the berries. After destemming, the red grapes macerate for three days at a low temperature, then ferment in closed vats. Regular pumping over takes place and the cap is pressed four to five times during vinification. The wines are matured in French oak barrels with 30 to 50% new barrels. Bottling takes place after 15 to 18 months of maturation. For the white wines, the must is cold-settled. The juice then completes its fermentation in stainless steel vats or in oak barrels for the largest appellations.

In 2017, Burgundy returned to a harvest volume close to normal, especially for red wines, which was accompanied by high-quality wines. The markets were not mistaken and quickly welcomed this vintage with its typical Burgundian elegance. The vine cycle took full advantage of the very summery spring, with a head start from the budding (early April) that it would maintain until the harvest. Everything went very quickly. The summer saw a few heat waves, alternating with more mixed weather. However, the ripening continued at a good pace. The first grapes were harvested at the end of August, 2 weeks earlier than average. The harvest continued until mid-September, while each plot ripened. The only downside was that some areas affected by the spring frost did not achieve the expected yields, especially for white wines. A year later, the tastings confirm the first impressions, there are some great successes in 2017!

The grapes for the Morey-Saint-Denis 1er Cru Clos Sorbes come from 2.67 ha with an eastern exposure and 250m altitude. The term Chaume is an equivalent of charmes, which would indicate fallow land, as is Mal Consorts, which would seem to refer to land covered with scrub and thorns. Les Chaumes is located just below Les Malconsorts. Moderately deep and fairly stony soils for this wine. Manual harvest, 100% destemming and a first phase of cold pre-fermentation for 3 to 5 days. Then fermentation in thermo-regulated stainless steel vats for 18 to 20 days. Maturation for 14 months in 50% new barrels.