" We don't sell the wine without touching the vine "
Wine from Michel Girault
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Born into a family of winegrowers in the Sancerre region, based in Bué, a small village near Sancerre, Michel Girault established his estate in 1971 with a few plots in the Sancerre and Pouilly-Fumé appellations. Starting with 4 hectares, the estate has grown over the decades and now comprises 17 hectares: 11 hectares in the Sancerre appellation, including 2.5 hectares of Pinot Noir, and 6 hectares in the Pouilly-Fumé appellation.
In 2007, Anthony Girault joined his brother Olivier, who had already been working on the property since the late 1990s. That same year, Domaine Michel Girault became Earl Michel Girault, with Anthony and Olivier taking over the management of the estate.
Domaine Michel Girault offers Sancerre wines in all three colors and two cuvées in the Pouilly-Fumé appellation.
Anthony and Olivier vinify all the wines produced by the estate in both appellations. All the wine is bottled at the estate and sold for export, at wine fairs in France, and directly from the estate.
The various Sancerre red and white wines, the Sancerre rosé, and the two Pouilly-Fumé wines from Domaine Michel Girault are regularly recognized by wine guides.
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Planted on 12.35 acres (5 hectares)
Color: pale gold
Nose: mineral “flint” aroma
Mouth: fruity
Classic vinification :
- Soft pressing of the grapes upon arrival (no skin contact maceration)
- Cold settling for 24 hours at low temperature (10°C - 50°F)
- Fermentation in Stainless steel tanks at controlled temperature (17°C - 62°F)
- Ageing on the fine lees for 5 months
- Racking in February
- Cold stabilization followed by a slight filtration
- Bottling.
Only 1.5 acre (0.6 hectare) !
Color: light yellow, green highlights
Nose: pleasant citrus and mineral notes
Mouth: a fine wine with a crunchy finish and the same delicious flavors
Classic vinification :
- Soft pressing of the grapes upon arrival (no skin contact maceration)
- Cold settling for 24 hours at low temperature (10°C - 50°F)
- Fermentation in Stainless steel tanks at controlled temperature (17°C - 62°F)
- Ageing on the fine lees for 5 months
- Racking in February
- Cold stabilization followed by a slight filtration
- Bottling.
3.7 acres (1.5 hectare) planted.
Color: light yellow
Nose: aromatic wine supported by a beautiful minerality
Mouth: Roundness and a touch of liveliness gives it a nice finish
Classic vinification :
- Soft pressing of the grapes upon arrival (no skin contact maceration)
- Cold settling for 24 hours at low temperature (10°C - 50°F)
- Fermentation in Stainless steel tanks at controlled temperature (17°C - 62°F)
- Ageing on the fine lees
- Racking followed by a slight filtration
- Bottling.
Served at a temperature of 12°C (53°F), it will accompany your white meats, sea fish, shellfish and cheeses.
Only 0.27 acre (0.11 hectares) !
Color: light yellow with silvery reflection,
Nose: wine with fine citrus notes
Mouth: Roundness and a touch of liveliness gives it a nice finish
Classic vinification :
- Soft pressing of the grapes upon arrival (no skin contact maceration)
- Cold settling for 24 hours at low temperature (10°C - 50°F)
- Fermentation in Amphora
- Ageing on the fine lees
- Racking followed by a slight filtration
- Bottling.
Served at a temperature of 12°C (53°F), it will accompany your white meats, sea fish, shellfish and cheeses.
17.3 acres (7 hectares) planted.
Color: clear and brilliant pale gold
Nose: powerful with citrus aromas
Mouth: fruity and citrus aromas
Soil type: Grosses Terres and Caillottes
Classic vinification :
- Soft pressing of the grapes upon arrival (no skin contact maceration)
- Cold settling for 24 hours at low temperature (10°C - 50°F)
- Fermentation in Stainless steel tanks at controlled temperature (17°C - 62°F)
- Ageing on the fine lees for 5 months
- Racking in February
- Cold stabilization followed by a slight filtration
- Bottling.
Showing 1 to 5 of 5 (1 Pages)
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Domaine Jean-Claude et Nicholas Fayolle Hermitage Les Dionneres Blanc is made from 100% Marsanne.
Fayolle Hermitage Blanc Les Dionnieres boasts a superb golden yellow color and extraordinary smoothness and creamy, honeyed aromas of hazelnut, peach and apricot developping into scents of iris, narcissus and lime blossom. Pure and crisp, a solid texture and a clean finish.
Delicious with poultry, veal, seafood, shellfish, veal and most cheeses.
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