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Our wines
Morey-Saint-Denis Les Genavrières
Premier Cru
Service
-
Cellaring
Optimal consumption: 10 to 25 years
Ageing potential: 35 years
-
Tasting temperature
16°C (61-62°F)
Grape variety
Pinot Noir
Vineyard
Producing commune: Morey-Saint-Denis.
Site: Morey-Saint-Denis 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.
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Tasting
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.
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 reviewWinemaking
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.