Roger Caillot created the estate in the 1960’s and Michel started working in the 80’s. Early 1990 Michel took over the ageing process in oak barrels. Under Michel the wines are organic non-certified, which has become a common practice in Burgundy. Many winemakers think that the Organic standards are too restrictive and need to have more decisional imput themselves.
Yields are between 25 – 40 hectolitres/ha. Michel is a fanatic for quality & practices natural winemaking. Fermentation with whole bunches & wild yeasts. Whites are fined but not filtered. Premier & Grand Crus are aged in 50-70% new barrels.
Michel’s wines have a distinct house style. The whites are beautifully balanced combining aromas of lemon zest and spice and vanilla toast with the fascinating minerality of the soil, a fine, creamy texture and a crisp, long and complex finish. The oak remains in the background and the individual character of the different terroirs is allowed to show through.
His Batard Montrachet 2009 comes from 67 ares of vines that are around 50 years old.
The colour is a pale yellow with hints of green.
The aromas evoke mint and flint, followed by almonds and toast, having rested in oak for 11 months.
The taste is full-bodied, round and slightly fatty with a fine acidic balance leading to a long and opulent finish.