michael shaps

A Virginia native, Michael moved to France in 1990 to study at the Lycee Viticole de Beaune in Burgundy, and in 1995, after a stage with Chartron & Trebuchet, Michael returned to Virginia as head winemaker and GM of Jefferson Vineyards. Since then he has worked at or consulted for many of Virginia’s most important wineries. In 2004, he launched Michael Shaps wines, working with vinifera varietals best suited to the Virginia climate and local terroir, while in Burgundy, he founded Maison Shaps & Roucher-Serrazin, to continue his love affair with the wines of Burgundy.

Today Michael splits his time and effort between the two regions, one foot firmly planted in each World, Old and New.

the wines

Aligote 2019: From 50-year-old vines of the Aligote Dore clone which has smaller berries and more concentrated aromatics; planted in the village of Bouzeron. Destemmed and cold-soaked for 8 hours, then pressed and fermented sur lie. Full malolactic fermentation in the Spring as the cellars warm and yeasts reactivate. Wines are racked off the lees after 9 months in French oak, 1/3 new. More…

Bourgogne Blanc 2018: From 50-year-old vines in the “Les Chazotes” lieu-dit, adjacent to the Pommard appellation. Whole-cluster fruit is pressed and cold-soaked prior to fermentation using natural yeasts. Full malolactic fermentation in the Spring. Total 9 months sur lie in French oak, 10% new. More…

Saint Roman 2018: From 50-year-old vines in the “Sous le Chateau” lieu-dit, one of the best sites in the village. Whole-cluster fruit fermented and aged in one-year French oak for 11 months (including the Springtime malolactic) sur lie prior to bottling. More…

Meursault 2019: From the “Les Crotots” lieu-dit, in the center of the appellation just below the premier-cru band. 50-year-old vines. Whole-cluster fruit fermented then aged sur lie for 15 months (including full malolactic fermentation in the Spring) in French oak, 50% new. More…

Maison Shaps

Originally founded in 2004 as Maison Shaps & Roucher-Serrazin, Michael Shaps took over ownership in 2012, changed the name to Maison Shaps, and focused on producing high-end Burgundian wine.  Continuing with the same philosophy as before, Maison Shaps is a small garagiste winery producing less than 12,000 bottles per year from Burgundy’s finest appellations and vineyard sites including some premiers crus.

In 2017 Michael and two partners took a big leap and purchased several vineyard plots in and around Pommard in the Cote de Beaune.  Michael crafts these wines by traditional Burgundian techniques.  No herbicides are used in any of the vineyards, and all fermentations are made using naturally occurring wild yeasts. His objective is to make authentic wines that exemplify the rich heritage of the Burgundian villages.

From natural gravity flow to process the grapes, to native yeast fermentations and minimal filtrations, the style of winemaking at Maison Shaps strives for minimal manipulation of the grapes.  Maison Shaps exemplifies the adage “The wines are made in the vineyard,” allowing for the true character of the region to be evoked in the wine.

Bourgogne Rouge 2018: from fruit harvested in Pommard and on the Hautes Cotes de Nuits. cold maceration, partial whole-cluster fermentation followed by extended lees contact before racking. Total 9 months in neutral French oak. More…

Bourgogne Rouge Maison Dieu Vieilles Vignes 2018: This lovely vineyard site was declassified from Pommard AC to Bourgogne simply because it was cut off from the appellation when the main road was constructed in the 1950’s. It’s Pommard in spirit and style. 50-year-old vines, cold soaked then fermented at moderate temperatures. 80% whole-cluster. 18 months in French oak, 30% new. More…

Beaune 2018: From the Les Verottes lieu-dit. 50-year-old vines. Cold-soaked with 40% whole cluster, fermented using natural yeasts. 12 months French oak, 25% new. More…

Pommard Les Vignots 2018: Les Vignots is on the north side of the village, on a well-drained steep south-facing slope. 48h cold soaking followed by fermentation (80% whole cluster) using natural yeasts. 18 months in French oak, 50% new. More…

Nuits Saint Georges 2015: From the “Les Longcourts” lieu-dit just below Les Saint Georges, organically farmed. Cold-macerated, partial whole-cluster fermentation using natural yeasts, then 20 months in French oak, 50% new. More…

Volnay 2019: From the “La Gigotte” lieu-dit, which provides a perfect balance between the classic and elegant style of Volnay and the more tannic and structure found in other sites. 80% whole-cluster fermented, then aged in 50% new French oak for 18 months. Ripe dark fruits and savory spice notes are prevalent throughout the nose and mid-palate. The excellent vintage gives this wine perfect structure to age for about 10 to 15 years in proper cellar conditions. More…