Presentation
Implanté à Vosne-Romanée, le Domaine Michel Noëllat puise ses racines au XIXe siècle, avec Félix Noëllat, pionnier de la famille. Depuis, cinq générations se sont succédé, combinant héritage et modernité. L’évolution du domaine s’illustre par des investissements constants : en 1980, une cave voûtée en pierre est creusée sous la propriété, et en 2007, une cuverie ultra-moderne équipée de cuves inox thermo-régulées voit le jour. Depuis 2012, la gestion du vignoble repose sur Sébastien Noëllat (en charge de la viticulture et de la vinification) et sa cousine Sophie, qui dirige la partie commerciale. Les vignes, cultivées en lutte raisonnée, couvrent plusieurs appellations prestigieuses, notamment Vosne-Romanée, Chambolle-Musigny et Clos de Vougeot. Les rouges sont élevés pendant 18 mois en fûts de chêne, avec un travail minutieux sur l’extraction et l’élevage. Ce qui fait sa renommée ? Des vins puissants et raffinés, avec une signature aromatique distinctive mêlant fruit éclatant et textures soyeuses.
Location
The Premier Cru Les Suchots parcels are located to the north of the village of Vosne‑Romanée, between the renowned climats Les Malconsorts and Les Beaumonts, in the heart of the Côte de Nuits. Planted on an east‑facing slope, they benefit from regular sunlight throughout the day, ensuring slow and even ripening of Pinot Noir. The altitude, around 250 to 270 meters, helps preserve freshness and balance. This exceptional geographical position gives the wine elegance, depth and complexity.
Terroir
The terroir of Les Suchots consists of deep brown clay‑limestone soils enriched with fine silt and limestone scree. This composition allows for consistent water supply and deep root penetration. Limestone brings tension, precision and minerality, while clay contributes body and breadth on the palate. This terroir produces complete wines that combine power and refinement, with remarkable aromatic complexity and ageing potential.
In the vineyard
Domaine Michel Noëllat follows a sustainable and reasoned viticultural approach, focusing on observation and minimal intervention. Soils are mechanically worked to preserve microbial life and vineyard balance. No chemical herbicides are used, and treatments are applied only when necessary. This philosophy aims to produce healthy, balanced grapes that faithfully express their terroir.
Harvest
Harvesting is done entirely by hand, with careful sorting directly in the vineyard. Grapes are picked at optimal phenolic ripeness and transported in small crates to preserve berry integrity. This meticulous manual harvest ensures high‑quality fruit and is essential for crafting a precise Premier Cru wine.
Winemaking
Winemaking follows traditional methods, with partial or full destemming depending on the vintage. Fermentation takes place in open vats using indigenous yeasts, with gentle punch‑downs and pump‑overs. Maceration lasts about 18 to 21 days, allowing for delicate extraction of colour, aromas and tannins.
Ageing
The wine is then aged for 16 to 18 months in French oak barrels, around 25% of which are new. This ageing period enhances complexity and harmony without overpowering the fruit.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 70 years old
Serving
Serve between 13°C and 15°C to fully reveal the wine’s aromatic complexity and texture.
Ageing potential
5 to 10 years
Tasting
This Vosne-Romanée Premier Cru Les Suchots from Domaine Michel Noëllat stands out with its deep, brilliant robe. The nose is direct and complex, blending ripe red fruit aromas such as cherry and strawberry with delicate floral notes, sweet spices, and hints of fine oak. On the palate, the balance is remarkable: the texture is generous, the tannins are silky and refined, and the natural freshness of the cru extends the tasting experience with a persistent and harmonious finish. This wine embodies the full subtlety and depth of the Vosne-Romanée terroir.
Food pairings
This Premier Cru pairs beautifully with refined and flavorful dishes such as veal fillet with chanterelles, roasted pigeon with warm spices, or truffle risotto. It also complements soft-ripened and aged cheeses like Brillat-Savarin or Chaource. Its aromatic complexity and silky texture make it a perfect match for delicate and gastronomic cuisine.