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Domaine Yvon Clerget - Volnay 1er cru "Les Caillerets" 2017

Domaine Yvon Clerget - Volnay 1er cru "Les Caillerets" 2017

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This Volnay 1er cru "Les Caillerets" is mineral and powerful.

Thibaud Clerget took over the family Domaine in 2015; one of the oldest Domaines in the village. The rebirth of one of Volnay’s little treasures then began with six hectares of vineyards located within the best climats* of Burgundy. The vineyard of 1er cru “Les Caillerets” is located on what used to be a quarry at the border of the village of Meursault. The vines are 50 years of age on average.

The nose is profound with plenty going on and a rather masculine profile. The nose is delicate yet very intense and abundant minerality, red and black fruits and is multi-layered in structure. The palate is driven by the minerality while the fruit is subtle and fragrant. It’s an excellent wine indeed. It can be paired with charcuterie, charcoaled meat, a large array of cow’s milk cheese and roast poultry. Drink now with 35 minutes of decanting or keep up until 2028 and beyond. 100% Pinot Noir.

* Climat refers to a named plot of vineyard.

"The “Les Caillerets” is a gorgeous wine from the most Volnay terroirs with lots of minerality and complexity. It is the signature of a great Volnay."


At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for four months in a stainless steel tank. 25% new French oak is used.

What we say

"The “Les Caillerets” is a gorgeous wine from the most Volnay terroirs with lots of minerality and complexity. It is the signature of a great Volnay."

Technical notes


At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for four months in a stainless steel tank. 25% new French oak is used.