Restaurateurs throughout the world rely on Michel Ampeau for perfectly aged, ready to drink red and white Burgundies. He releases his wines after decades of aging in their very cold cellars in Meursault. When he... Read More

Restaurateurs throughout the world rely on Michel Ampeau for perfectly aged, ready to drink red and white Burgundies. He releases his wines after decades of aging in their very cold cellars in Meursault. When he thinks the wines are ready for release, the bottles are inspected, cleaned up and labelled. Many of these wines have twenty years of bottle age.

No other domaine has this business model. It is amazing that they do this. The wines are old fashioned, so is the farming and wine making. Ground cover grows between the vines to limit their consumption of water. Ampeau was one of the first growers to do this. They are not afraid of innovation.

At harvest all of the grapes are destemmed and fermented in concrete cuves, then aged in used oak barriques for 10 months. Rarely is any new oak used. The wines are bottled the year after harvest, then lie dormant in the cellars for decades. After tasting, the wines are determined ready to drink and offered for sale. The chefs and sommeliers rejoice!