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.
The 2020 growing season began with an unusually mild winter, which led into a clement spring. Warm weather during the spring cumulated in an unnaturally warm April, prompting early budburst and flowering. This set the scene for a rapid growing season, with a hot, dry summer and low rainfall resulting in arid conditions. The warm vintage resulted in low yields and beautiful maturation, which gave great concentration and balance between alcohol and acidity.
Meursault is located on the limestone-rich slopes of the Côte d’Or escarpment, and the Gayot vines are planted in the classic terroir of clay-limestones soils. The clay element helps to retain water, nourishing the vines throughout the growing season, while the limestone element is renowned for producing elegant wines with distinctive minerality. The vines are cultivated according to the traditional methods of the AOC and are carefully tended with utmost respect for the terroir and environment. Once they have reached optimum maturity, the grapes are picked by hand.
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. The wine underwent malolactic conversion in French oak barrels, rounding out the palate. Maturation took place in stainless steel tanks to retain the purity of fruit and freshness lasting from between nine to 12 months. 10% to 20% was matured in French new oak barriques, which imparted texture and complexity.
A smooth and creamy Meursault with elegant notes of almonds and roasted hazelnuts enveloping a core of white fruit with delicate floral nuances.