Clos Saint-Denis is the smallest Grand Cru of Morey-Saint-Denis : 6,6 hectares (16.5 acres), barely 32 000 bottles for the whole world ! It is located just above the much larger (and therefore more famous) Clos de la Roche, on a gentle slope whose soil is composed of red brown clayey limestone strewn with small flat pebbles reminiscent of broken china. This is a choice territory for the Pinot Noir grape which was planted here as early as 1203 by the first owners of this vineyard, the monks of the Abbey of Saint-Denis in Vergy (hence the name). 

Facing due East, like the Chambertin Grand Crus, Clos Saint-Denis has a terroir of its own. This difference is scrupulously uphelp by the exacting care given to the cultivation of the vineyard. At Maison Joseph Drouhin, the yield is maintained at the lowest possible level through severe pruning and the avoidance of fertilizers. The grapes are harvested by hand and brought right away to the winery where a gentle pressing takes place. 

The vinification is done in the most traditional fashion : fermentation and maceration occur in wooden open vats with punching down of the cap and pumping over of the juice. It lasts about 15 to 20 days. The must is then put in oak barrels (Allier, Vosges or Tronçais forest). Left to age for about 18 months, it is fined with egg-whites prior to bottling. 

Clos Saint-Denis has a beautiful deep ruby colour and a nose reminiscent of ripe cherries, with a faint touch of cigar and exotic woods. With age, the aromas turn towards animal fur or truffle. It is best to drink this wine when fully mature, i.e. after 5 to 10 years according to the vintage, when the tannins, the acidity and the "gras" of the wine have reached perfect harmony. A lingering aftertaste of candied fruit is also very much in evidence and characteristic of the wine. 

A Grand Cru of this quality deserves great culinary preparations and the finest meats : game or venison are particularly recommended.