Morey-Saint-Denis CheseauxPremier Cru
Grape Variety :
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.
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.
Yield: 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.
- 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.
Type: in barrels (20% in new oak)
Length: 14 to 18 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
"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".
The wines display bright red shades. They are charming and full. The Grands Crus can be kept over 10 years. They are similar to 2011 wines with a little more concentration.
Temperature: 16°C (61-62°F).
Cellaring: 3 to 15 years.