Grape Variety :

Pinot Noir

Vineyard

Site: Morey may be in the shadow of its illustrious neighbors Gevrey-Chambertin and Chambolle-Musigny, but its Premier Cru les Genavrières, close to the famous Grand Cru Clos de la Roche is a little gem. The vineyard is on a gradual slope with a good east exposure.
History & tradition: the etymology of the appellation derives from "genevrier" (juniper), a shrub with prickly needles and purple berries which enjoys the limestone soils of the region.
Soil: a mix of chalky marl with broken-up white rocks from the limestone underlayer.

Viticulture

Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.Pruning: Guyot.Yield: 41/42 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.Grape Supply: grapes and wines provided by regular supply partners.

Vinification

Maceration:

maceration and vinification take 2 to 3 weeks

indigenous yeasts

maceration and fermentation temperatures under total control.

Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.

Ageing

Type: in barrels (20% in new oak).Length: 12 to 16 months.Origin of the wood: French oak forests.Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

Tasting note by Véronique Boss-Drouhin

The Morey-Saint-Denis Premier Cru les  Genavrières offers a bright red colour.  Its rich nose exudes a beautiful finesse on spicy notes.The palate reveals fruit aromas mingling with hints of liquorice and spices.Sustained aromatic aftertaste".

Serving

Temperature: 16°C (61-62°F).Cellaring: 3 to 15 years.