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 Les Chatelots climat is located just below the village of Chambolle-Musigny, nestled at the foot of the slope in a sheltered setting. With an east to southeast exposure, the vineyard enjoys gentle morning sun. Its position near prestigious neighboring Premier Crus gives the wine a refined and delicate profile. The moderate altitude and lower-slope location contribute to wines with pure fruit and silky texture, hallmarks of the Chambolle style.
Terroir
The soil is composed of fine clay, silt and broken limestone fragments. This light, well-drained structure encourages deep root penetration while maintaining balanced water retention. Clay adds body, limestone brings tension, and silt lends elegance. The result is wines of great finesse, with floral notes and graceful structure.
In the vineyard
The vines selected for this cuvée are several decades old, often classified as “vieilles vignes” (old vines), allowing for enhanced aromatic concentration and complexity. The estate implements meticulous vineyard management: limited yields, controlled vegetation growth, and sustainable practices, all aimed at expressing the full potential of Pinot Noir on this exceptional terroir
Harvest
Harvesting is done entirely by hand, ensuring careful sorting and optimal fruit selection. This method guarantees the healthiest and ripest grapes, which is essential for producing a high-quality Premier Cru wine.
Winemaking
Vinification follows traditional Côte de Nuits methods for Premier Cru reds: full or partial destemming, fermentation in stainless steel or wooden vats depending on the lot, temperature control, and a balanced use of pump-overs and punch-downs.
Ageing
This cuvée is typically aged for 14 months in oak barrels, approximately 50% of which are new. This extended maturation period gently integrates the oak, enhances complexity, refines the tannins, and affirms the wine’s sense of place and terroir.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 40 years old
Serving
Serving temperature: 16–17 °C. Ideally decant 30 to 60 minutes before serving.
Ageing potential
5 to 10 years
Tasting
On tasting, this Chambolle-Musigny Premier Cru “Les Chatelots” expresses the full nobility of Pinot Noir from a classified Premier Cru terroir. The wine displays a deep, brilliant ruby to garnet hue. The nose is elegant and complex, delivering aromas of black cherry, blackberry, and stewed raspberry, complemented by floral notes (violet, peony), a hint of licorice, and subtle integrated oak. Upon aeration, the bouquet evolves with nuances of forest floor, sweet spices, and a distinct mineral touch, adding to the wine’s depth.
The palate opens with a silky, supple attack. Fine yet structured tannins are balanced by vibrant acidity. The wine reveals an elegant, expansive texture, without excess, and a velvety mouthfeel typical of the finest Chambolle terroirs. The finish is long, slightly saline, with a chalky sensation and a refined return of noble red fruits. This is a precise, harmonious wine that seamlessly combines finesse, depth, and ageing potential.
Visual appearance
Deep ruby to garnet, brilliant and clear.
At nose
Black cherry, wild berries, floral notes, subtle oak and minerality.
On the palate
Supple, velvety, with fine tannins, balanced freshness, and a long, elegant finish.
Food pairings
This Premier Cru pairs beautifully with refined, delicate cuisine that highlights, rather than overpowers, its aromatic elegance. It is ideal alongside roasted veal chops, herb-crusted beef filet, or gently spiced roast pigeon. Duck, in all its forms, especially grilled magret or orange, glazed,underscores its depth of fruit.
For vegetarian pairings, consider a wild mushroom risotto or black truffle-infused dishes. A root vegetable gratin or creamy herb polenta also brings out the wine’s finesse. On a cheese board, go for aged but subtle cheeses like old Comté or well-aged Brie de Meaux. Avoid heavily salted or spicy dishes that could overpower the wine’s subtle balance. This wine deserves precise, delicate pairings to fully express its dimension.