Michel Gayot grew up surrounded by vineyards and spent his childhood among the vines. He has what he calls ‘a visceral attachment to the earth and what it offers if it is nurtured and taken care of’. This value was installed in Michel by his parents, who passed on their passion of cultivating the Burgundy terroir to Michel and his siblings. After studying management, Michel started his career in the world of wine trading, both abroad and in France. He then acquired the vineyard in the heart of Burgundy which he now takes care of, in addition to the family estate in Beaujolais. He strives to achieve excellent typicity in his wines, with expressive minerality in his whites, and delicacy and finesse in his reds.
Following the challenging 2021, the 2022 was a warm vintage which thankfully presented good yields. After a milder and drier-than-usual winter, the spring frosts made a reappearance at the end of March. However, the vines were later developing than in previous years and the extent of the damage was not comparable to 2021. The exceptionally warm spring with high temperatures in May encouraged vegetation and flowering took place at the end of May under excellent conditions. Summer was hot and dry, resulting in healthy vineyards and excellent maturation with great balance between alcohol and acidity at harvest.
The vines are grown in the heart of the Chablis appellation, where the climate is continental. Cold winters allow the vine to rest and the sap to descend and warm summers, enable the grapes to ripen. The yields are carefully controlled to ensure the highest quality of fruit, by concentrating the flavours in the grapes. The vineyards are cultivated in the traditional manner in accordance with the appellation regulations, but also in order to respect the land and its environment and the biodiversity of the soil. The soils are predominantly Kimmeridgian, which comprise limestone and clay, from which the wines of Chablis draw their unique character, purity and minerality.
Michel Gayot limits the amount of intervention during vinification, allowing the grapes and the terroir to express itself. A cool, natural settling took place for 24 to 48 hours and fermentation took place with a proportion of wild yeasts. Maturation took place in stainless steel tanks to retain the purity of fruit and freshness lasting from between six to 12 months.
A lively, suave and mineral Chablis with citrus, floral and herbaceous notes leading to a fresh and crisp palate with lovely weight and a flinty note on the finish.