Highly aromatic, fresh and vibrant red and blue fruits, with a savoury, spice touch and a rich undertone of mocha, brioche and cocoa.
The palate is a fine balance of sweetness of fruit, savouriness of stalks, opulence of oak and a finesse of tannins.
Bright, with an open weave of aromas, flavours and textures, constantly merging then emerging to reveal the great complexity of this finely structured wine.
CellaringDrink now or cellar for up to 20 years.
Vineyard: In the heart of the belt of Premier Crus of Morey-St-Denis on the east facing slope north of the village.
Soil: Clay and limestone from mid-Jurassic era. Deep soil and good draining give to the wine great power and elegance at the same time.
Maceration process: 20% whole bunch, five days of cold maceration, one pigeage a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction
Total vatting time: 18 days
Pressing: Pneumatic press
Total elevage: 18 months
Oak used: French oak casks, 25% new, light and long soft toast, from Tronçais and Allier forests
Operations performed during ageing: One racking after the malolactic fermentation, bottled directly from the barrel
Filtration: No fining, no filtration
All the vinification and ageing operations are carried out with reference to the lunar calendar.