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Our wines
Morey-Saint-Denis
Service
-
Cellaring
Optimal consumption: 8 to 15 years
Ageing potential: 20 years
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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
2023 stands out as one of the hotest years in Burgundy, surpassing even 2022.
This vintage is marked by its generosity, both in quantity and quality, with consistent yields across all regions in Burgundy.
The wines offer flavours of ripe red and black berries.
The climate's generosity is evident in these Pinots Noirs.
They show excellent ripeness with smooth, long, and complex palates.
2023 is a vintage of high quality.
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.