The Caillot domaine was established in the village of Meursault in 1962
by Roger Caillot, the father of Michel. The estate includes 13 hectare of
vineyards, seven in white wines and six in red, ranging from 20 to 65 years
of age. The focus of white wine production is in Meursault with some
production in Puligny Montrachet, Batard Montrachet and Santenay.
The reds are located in Pommard, Volnay, Beaune and Monthelie.
Roger's son Michel began working in the vineyards in the late 1980s and took over élevage in the mid 1990s. Under Michel's management, the Caillot estate practices organic agriculture and does not use synthetic pesticides or fertilizers. Through pruning and green harvesting, yields are kept low at the level of 25-40 hectoliters per hectare.
In the cellar, Michel is meticulous when it pertains to quality and is committed to the principles of non-interventionist winemaking. Fermentation is accomplished with whole clusters and natural, wild yeasts. The winery has three levels to facilitate all movement of wines by gravity. Pumps are never used for racking or bottling. Michel uses little to no SO2, preferring CO2 as an antioxidant. The wines are kept on their lees as long as possible and racked once before bottling. The whites are fined, but not filtered and generally are aged in 30% new oak barrels, except for the 1er and grand cr u which get 50-70% new barrels. The reds are not fined or filtered and are aged in 30-60% new barrels. All are bottled by hand.
Michel's wines have a clear house style. The whites are beautifully balanced, combining pure, clean lemon-citrus fruit, the fascinating minerality of the soil, a fine, creamy texture and a crisp, long and complex finish. The vanilla oak is in the background, but does not obtrude, and the individual character of the different vineyards is allowed to show through. The reds are smooth and supple with pure berry and cherry aromas, soft, round tannins and lush, ripe fruits on the palate.
Roger's son Michel began working in the vineyards in the late 1980s and took over élevage in the mid 1990s. Under Michel's management, the Caillot estate practices organic agriculture and does not use synthetic pesticides or fertilizers. Through pruning and green harvesting, yields are kept low at the level of 25-40 hectoliters per hectare.
In the cellar, Michel is meticulous when it pertains to quality and is committed to the principles of non-interventionist winemaking. Fermentation is accomplished with whole clusters and natural, wild yeasts. The winery has three levels to facilitate all movement of wines by gravity. Pumps are never used for racking or bottling. Michel uses little to no SO2, preferring CO2 as an antioxidant. The wines are kept on their lees as long as possible and racked once before bottling. The whites are fined, but not filtered and generally are aged in 30% new oak barrels, except for the 1er and grand cr u which get 50-70% new barrels. The reds are not fined or filtered and are aged in 30-60% new barrels. All are bottled by hand.
Michel's wines have a clear house style. The whites are beautifully balanced, combining pure, clean lemon-citrus fruit, the fascinating minerality of the soil, a fine, creamy texture and a crisp, long and complex finish. The vanilla oak is in the background, but does not obtrude, and the individual character of the different vineyards is allowed to show through. The reds are smooth and supple with pure berry and cherry aromas, soft, round tannins and lush, ripe fruits on the palate.
White Wines:
• Batard Montrachet• Bourgogne Blanc les Herbeaux
• Meursault
• Meursault La Barre Dessus Clos Marguerite
• Meursault Clos du Cromin
• Meursault Tessons
• Meursault Limozins
• Puligny Montrachet Les Folatieres
• Puligny Montrachet Les Pucelles
• Santenay Blanc
Red Wines:
• Bourgogne Rouge• Beaune Avaux
• Monthelie
• Pommard
• Pommard Epenots
• Volnay Clos des Chenes