Winery Overview
The Caillot domaine was established in the 1960s in the village of Meursault by Roger Caillot, the father of Michel. Roger had come to Meursault for a harvest, proved his reputation as a good worker, began working land in exchange for 50% of the fruit, and eventually began to purchase land. Roger’s son Michel began working in the vineyards in the late 1980’s and took over elevage in the mid 1990’s. Under Michel’s management, the Caillot estate practices organic agriculture but is not certified. Through pruning and green harvest, yields are kept low at the level of 25-40 hectolitres per hectare. Today, the estate includes 13 hectares of vineyards, seven in white wines and six in red, ranging from 25-70 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. While availability varies, Regal's main offerings typically include: ...Bourgogne Blan 'Les Herbeaux'... This vineyard is in the middle of the village of Meursault – when the vineyards were classified it was an orchard (at that time fruit was more profitable than grapes). As this changed most of these orchards were ripped up and replanted to vines. When you taste the wine, you can clearly see it’s a Meursault in all but name. ...Santenay Blanc 'Les Bras' ... While over 90% of Santenay production is red, the lieu-dit 'Les Bras' in the southwest corner of the appellation is known for its whites ...Meursault 'La Barre Dessus - Clos Marguerite' ... in the northern part of the appellation, this clos is effectively the backyard of the winery, a walled vineyard named for a family member. In the cellar, Michel is a fanatic for quality and practices winemaking with minimal intervention. Fermentation is accomplished with whole clusters and natural, wild yeasts. The winery has 3 levels to facilitate all movement of wine by gravity. Interesting to note, the cellar is so cold that primary fermentation lasts until April and malolactic fermentation the next summer. Additionally, Michel is a proponent of long lees aging. Michel rotates the barrels regularly for a style of battonage. After a minimum year in barrel, he transfers his wines to tank alongside their lees, where they remain for up to three or even four years post-harvest. This extended lees contact gives the wines that are full flavored and textually rich but never fat. The flavors are fabulously complex, yet integrated. The whites are fined, but not filtered, and aged in 10-20% new barrels. Everything is bottled by hand. The wines are approachable at release, but can age for many years. Michel’s wines have a distinct house style. The whites are beautifully balanced combining aromas of lemon zest and spice and vanilla toast with the fascinating minerality of the soil, a fine, creamy texture and a crisp, long and complex finish. The oak remains in the background and the individual character of the different terroirs is allowed to show through. The reds are smooth and supple with pure berry and cherry aromas, round tannins and a crisp, clean finish.