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Morey-Saint-Denis

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Cellaring

Optimal consumption: 8 to 15 years

Ageing potential: 20 years
Tasting temperature

16°C (61-62°F)

Grape variety

Pinot Noir

Vineyard

Producing communes: Morey-Saint-Denis.

Site: the village of Morey is located between Gevrey-Chambertin and Chambolle-Musigny. There are five Grand Crus and twelve Premier Crus in this relatively small appellation.

History & tradition: in the shadow of its illustrious neighbours (Gevrey and Chambolle), Morey-Saint-Denis did not become a separate appellation until 1935 (« Appellation d'Origine Contrôlée » laws).

Soil: a mix of chalky marl with broken-up white stones from the limestone underlayer.

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Tasting

by Véronique Boss-Drouhin

A really great wine, appreciated by the Burgundy connoisseur for the diversity of its aromas and flavours.It has a beautiful ruby color, a seductive nose dominated by aromas of wild cherry and spice, evolving towards leather. A certain chewiness in the mouth, with fine and noble tannins providing the structure. Ample and fruity aftertaste.

Vintage

The brightness and intensity of the 2022 reds are impressive. The nose, of great complexity, combines aromas of blackberry, blueberry and blackcurrant with floral scents of peony and violet. On the palate, the spices underline silky, high-quality tannins. Ample, full-bodied and fresh, these wines are an archetype of balance between aromas and structure with a very real ageing potential.

Vintage review

Winemaking

Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: total destemming. In accordance with the terroir and the profile of the vintage, we do 2 to 3 weeks of fermentation and maceration in small open vats, marked by punching of the cap and pumping-over. The yeasts are indigenous (natural). Pressing in a vertical press. Separation of the ends of the presses based on tasting.

Ageing: in oak barrels including 20 to 25% of new barrels.
The ageing lasts between 14 to 16 months.
Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is 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.

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