Grape Variety :
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.
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.
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 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".
As every year we sorted the grapes at once to select the most beautiful bunches that were to be kept in whole clusters and to remove berries that could present a lack of maturity. The sanitary state was very satisfactory with almost no rot. Very quickly at the beginning of the fermentations the colours were released and gradually the varietal character of Pinot Noir was expressed. We favoured this aromatic expression to look for balanced wines without too much power. The tannins are nicely melted, the acidity levels from normal to low. The fermentations and macerations lasted about 3 weeks. In the course of the winter, the malolactic fermentations were triggered and proceeded sometimes rather quickly.
Temperature: 16°C (61-62°F).
Cellaring: 3 to 15 years.