Morey-Saint-Denis Clos SorbéPremier Cru
Grape Variety :
Site: Morey may be in the shadow of its illustrious neighbors Gevrey-Chambertin and Chambolle-Musigny, but its Premier Cru Clos Sorbè is a little gem. The vineyard is on a gradual slope with a good east exposure.
History & tradition: something unusual: the vines of Clos-Sorbè are located in the middle of the village.
Soil: a mix of chalky marl with broken-up white rocks 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: 41 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.
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
"A beautiful, bright cherry colour. The powerful nose displays aromas of red fruit and exotic wood. On the palate, the wine is deep and velvety, generous and elegant, with soft tannins. Long aftertaste reminiscent of cherries macerated in brandy. A wine to discover, deserving to be better known".
We had never seen such aromatic intensity. On the nose, there is an explosion of red and black berries such as cherries and black currants, with spicy undertones of liquorice. On the palate, the wines are rich and meaty, warm and silky and not without an appealing tannic structure. Due to the aromatic strength of the vintage the characteristics of the terroir are not as clear-cut. It will be interesting to put away some bottles and see what happens far into the future: after all, 2003 may turn out to be as surprising a vintage as 1947.
Temperature: 16°C (61-62°F).
Cellaring: 5 to 25 years.