A well structured and earthy red Burgundy with savoury strawberry and red cherry fruit finishing on a leafy note.
Producer Note
In 1820, Albert Morot set up his negociant business in Beaune. Between 1984 and 1999 the estate was managed by Françoise Choppin, who discontinued the negociant activity in order to concentrate on its vineyards and winemaking. The domain covers eight hectares of vineyard, divided into 10 appellations and is certified organic from the 2015 vintage. In January 2000, Geoffroy Choppin de Janvry, an agronomist engineer specialising in viticulture and oenology, took over the estate from his great aunt. Adopting a minimal intervention approach, Geoffroy crafts wines of ultimate purity which are highly rated around the world.
Vintage
Winter was mild and spring was dry. Early flowering at the start of June predicted harvesting in the second half of September; 100 days after flowering. After two beautiful warm months the unthinkable occurred; on 28th June the vines were struck by a hailstorm, for the second year in a row. The vines suffered considerable damage, especially the whites, resulting in significantly reduced yields in 2014. The summer weather was average, with a cool August. September rescued the vintage with warm weather and blue skies every day, allowing the grapes to achieve maturity.
Vineyard
Les Bressandes is a Premier Cru designated vineyard situated to the north of Beaune. Domaine Albert Morot cultivates 1.27 hectares and the average age of the vines is 50 years old. Planted at a density of 10,000 vines per hectare, these old vines produce a yield of just 23 to 25 hectolitres per hectare. An annual green harvest controls yields and ensures maximum flavour concentration in the fruit. The soil is predominantly limestone mixed with marl. The vineyards are in conversion to organic status; the vines are cultivated with the utmost respect for the environment and biodiversity is encouraged. The use of artificial pesticides, herbicides and fungicides is strictly prohibited. Many biodynamic practices are also employed.
Winemaking
Harvested manually, the grapes underwent a careful manual sorting prior to a traditional Burgundian vinification. The grapes were destemmed and fermented in open vats using natural yeasts. The wine underwent pigeage (cap punch-downs) or pumping-over, once per day. Ageing took place 14 months in oak, of which 30% was new where it underwent slow malolactic fermentation. The wine was not racked or fined, prior to being bottled by gravity.
Tasting Note
A well structured and classic red Burgundy. Aromas of cherry and raspberry lead to a silky, fleshy palate of wild strawberry enveloped in firm tannins on the finish.
Grape
Pinot Noir 100%
