Domaine Michel Caillot, Meursault

The key here is the incredibly cold, deep Caillot cellar. This means fermentation is long and slow which seems to add complexity and depth to the wines. Caillot keeps the wines in barrel, around 30% new, for the first year, then moves them to tank for further ageing. This long contact with the fine lees nourishes the wine, adding layers of flavour while emphasising the wines structure and finesse. It is very unusual now to have such a long elevage but when skillfully undertaken it can produce wines of super complexity and longevity.