Presentation
Located in Vosne-Romanée, Domaine Michel Noëllat traces its roots back to the 19th century with Félix Noëllat, a family pioneer. Since then, five generations have succeeded, combining heritage and modernity. The estate's evolution is illustrated by constant investments: in 1980, a vaulted stone cellar was dug under the property, and in 2007, an ultra-modern winery equipped with thermo-regulated stainless steel tanks was established. Since 2012, vineyard management has been handled by Sébastien Noëllat (responsible for viticulture and vinification) and his cousin Sophie, who oversees the commercial side. The vines, cultivated using sustainable practices, cover several prestigious appellations, including Vosne-Romanée, Chambolle-Musigny, and Clos de Vougeot. The reds are aged for 18 months in oak barrels, with meticulous work on extraction and aging. What makes it famous? Powerful and refined wines with a distinctive aromatic signature, blending bright fruit and silky textures.
Location
The Aux Allots parcels lie on the east and southeast slopes of the Nuits‑Saint‑Georges appellation in the Côte de Nuits, at elevations of 230 to 260 metres. This historic climats enjoys generous sunshine and excellent natural ventilation. The vineyards are located near some of the region’s most prestigious sites, lending this cuvée a refined and authentic Pinot Noir expression. The gentle slope ensures good drainage and allows for optimal ripening, resulting in wines that are powerful yet fresh and elegant.
Terroir
The terroir of Aux Allots is composed of deep clay‑limestone soils enriched with fine marl and limestone gravel. This complex geology encourages deep root growth, enabling the vines to draw essential nutrients and minerality. The combination of clay and limestone yields wines with structure, precise tannins and a saline finish that extends the palate. This terroir gives the wine a rich aromatic range and excellent aging potential.
In the vineyard
Domaine Michel Noëllat farms these vineyards using sustainable, reasoned viticulture with particular attention to soil health and vine balance. No synthetic herbicides are used and targeted tillage encourages soil life. Phytosanitary treatments are kept to a minimum and applied only as needed. This respectful approach supports vine resilience and allows the terroir to express itself naturally.
Harvest
Harvesting is done by hand, with careful sorting directly in the vineyard to ensure only the healthiest, ripest clusters are selected. This quality‑focused selection delivers exceptional raw material. Grapes are picked in small batches by plot, preserving the diversity of aromatic profiles and consistency across vintages.
Winemaking
Winemaking follows traditional methods with indigenous yeasts to capture terroir expression. Grapes are partially destemmed and fermented in open vats with gentle punch‑downs and pump‑overs. Maceration lasts about 18–21 days, depending on the vintage, allowing a balanced extraction of colour, aroma and tannin.
Ageing
The wine is aged for 18 months in oak barrels, with moderate new oak to provide structure without overwhelming finesse. Bottling is done without systematic filtration.
Varietal
Pinot Noir : 100%
Specifications
Production volume : 80 000
Age of vines : 70 years old
Serving
Serve between 13°C and 15°C to fully express the wine’s aromatic complexity and refined texture.
Ageing potential
5 to 10 years
Tasting
This Nuits-Saint-Georges Aux Allots from Domaine Michel Noëllat reveals a deep ruby robe with garnet reflections. The nose is elegant and layered, offering aromas of ripe black fruits such as blackberry and cherry, lifted by hints of licorice, forest floor, and a subtle mineral touch. On the palate, the wine impresses with its natural balance: the texture is generous, the tannins are fine and well-integrated, and the overall profile offers a harmonious interplay between power and freshness. The finish is long, gently spiced, and reflects the noble and airy character of the Aux Allots climat.
Food pairings
This wine pairs beautifully with flavorful and structured dishes such as herb-crusted lamb rack, duck breast with cherry sauce, or wild mushroom risotto. It also complements aged pressed cheeses like Laguiole or Salers. Its aromatic depth and refined tannins make it a perfect match for generous and elegant cuisine.