2019 Michel Noëllat Chambolle-Musigny

Domaine Michel Noellat is in Vosne-Romanee, near Domaine Leroy. The 66-acre estate is owned and operated by brothers Alain and Jean-Marc Noellat, who are the fifth generation to run the enterprise. The brothers’ adult children, cousins Sophie and Sebastian, are now also involved in running the domaine. This large domaine has parcels in numerous appellations from Marsanny-la-Cote to Pommard. There are two Grand Crus, eight Premier Crus and numerous village wines. Altogether Domaine Michel Noellat has nearly 100 parcels in 22 appellations and produces about 90,000 bottles annually. Grand Cru parcels are in Clos Vougeot and Echezeaux. Premier Cru parcels are in both the Cote de Nuits and the Cote de Beaune. The family also has a small negociant business.

Côte de Nuits is the northern part of the Côte d’Or and it includes the most famous vineyards and wine communes in the world. There are more Grand Cru appellations in the Côte de Nuits than anywhere else in Burgundy. Of the fourteen communes, or villages in the Côte de Nuits, six produce Grand Cru wines. They are Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny, Vougeot, Flagey-Échezeaux and Vosne-Romanee. Some of the vineyards within the Côte de Nuits are tiny, which adds to their prestige. The fabled Grand Cru vineyard La Romanee is barely two square acres. Altogether there are twenty-four Grand Cru vineyards. The region takes its name from the village of Nuits-Saint-Georges. Côtes de Nuits produces mostly reds from Pinot Noir, and the wines have been in demand for centuries. During the 18th century King Louis XIV’s physician recommended that for his health the king only drink wines from Nuits-Saint-Georges. Like most of Burgundy, the soils of the Côte de Nuit can vary greatly from one vineyard to another, though most are a base soil of limestone mixed with clay, gravel and sand.

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.