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Morey-Saint-Denis Premier Cru Cheseaux

Morey-Saint-Denis Cheseaux

Premier Cru


  • Cellaring

    Optimal consumption: 10 to 20 years

    Ageing potential: 25 years

  • Tasting temperature

    16°C (61-62°F)


Grape variety

Pinot Noir


Producing commune: Morey-Saint-Denis.

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

Morey-Saint-Denis Cheseaux is located at the northern edge of the village, next to Gevrey-Chambertin.

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.



by Véronique Boss-Drouhin

Deep-red ruby colour. Full of charm. The nose is dominated by by aromas of Morello cherry ("griotte" or wild cherry), blueberry and blackcurre=ant with spicy hints evolving towards leather. On the palate, the wine is generous, with round tannins. Long aftertaste reminiscent of cherry macerated in brandy. A wine to discover, deserving to be better known.


In 2008, the colours are deep and clear. The wines have a nice body, the attack on the palate is frank and rich with an intense tannic structure. A robust vintage.  

Vintage review


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: whole crop harvest of 20 to 50% depending on the vintage. 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 25% of new barrels.
The ageing lasts between 14 to 18 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.