Morey Saint-Denis red 2019 from Estate Michel Noëllat.
Sought after for its complexity, Morey St Denis is one of the most beautiful red wine appellations in Burgundy. Here, the structure of the wine does not detract from its finesse.
Morey Saint Denis 2019
Complex
Powerful
Mineral
Fruity
Woody
Wine with an intense color, which goes as far as garnet. Bouquet of black fruits such as blackcurrant and blackberry, but also licorice. By evolving it will go towards animal and undergrowth tones.
On the palate a sustained structure characteristic of the appellation gives a robust, opulent and generous wine.
Possible keeping up to 10 years.
Powerful and racy Burgundy red wine: steaks or beef ribs, roast beef, sweeteners
Appellation
VillageType of Wine
StillWine Making
Oak casksGrape Variety
Pinot NoirHarvest
ManualBurgundy Region
Côte de NuitsVintage
2019Service
14 to 16 degreesCustody potential
2027
Most of the vineyards are planted with Pinot Noir grapes, although a few parcels are planted with Chardonnay or Pinot Blanc varieties, yielding a rare and interesting white wine, generally quite firm and opulent.
Red: its colour is usually a full, firm, bright ruby, carmine or intense garnet with purplish highlights. The bouquet is partly of black fruits (blackcurrant, bilberry) and partly of red, pitted fruits such as cherries. Variants include bramble, violet, liquorice, and fruits conserved in liquor. When older it often evokes the “wildwood” scents of game, leather, and moss, even truffle.
Sustained and structured, this wine lingers in the mouth without flinching – it has just the right balance between body and fruit. With its rounded tannins and mouth-filling generosity, it sings tenor, so to speak, in the Burgundian choir.
Masculine in character, as one expects from the Côte de Nuits, full and powerful in the mouth, red Morey-Saint-Denis is most at home with meats of equally strong flavours. Its tannins are more likely to bring out the best from a game bird (such as a pheasant) than a piece of veal, for example. Feathered game, braised or roasted, will succumb smoothly to its meaty texture, and its sustained tannins will continue to make their presence felt until the last succulent, musky mouthful. The tannins, again, will bring out the full quality of a fine rib steak or a nice thick beef blade. Soft-centred cheeses will find in this wine a compatible partner.
Serving temperature: 13 to 15°C.
Rich in Premiers Crus, Morey-Saint-Denis boasts also 5 Grands Crus (Clos de Tart, Bonnes Mares, Clos de la Roche, Clos Saint-Denis, Clos des Lambrays).
The appellation forms a bridge, between the wines of Gevrey-Chambertin and those of Chambolle-Musigny. The history of this wine-growing village has in the past been heavily influenced by the powerful religious house of Vergy, the abbeys of Cîteaux and Tart, and by some of the great Burgundian families. Of its wine, Dr. Lavalle wrote in 1855, “it can be said that it lacks nothing”. The AOC status was instituted in 1936.
The vines grow on limestone and clay-limestone soils dating from the Middle
Jurassic: white Bathonien Oolite up-slope and fossiliferous Bajocien limestone at the foot. The vineyards are east-facing and are at altitudes of 220-270 metres.
Immediately below the village the slopes are differently oriented and the soil is more marly.
Source : https://www.bourgogne-wines.com
One of the oldest wine-growing families in Vosne Romanée, Domaine Michel Noëllat et fils is nourished by a unique know-how associated with innovative ideas.
Domaine Michel Noëllat in Vosne Romanée produces village, premier crus and Grands Crus de Bourgogne appellations from the Côte de Nuits.
The harvest and vinification are done in a very demanding way: for red wines, the grapes are harvested by hand, sorted, and then transported to the winery in small tanks to avoid crushing the berries and early oxidation.
They are completely destemmed and then put into open stainless steel tanks, the temperatures being controlled by thermo-regulation.
The reds macerate at low temperature for 3 days and then fermentation takes place in the vats for about 2 weeks.
Regular pumping over is carried out and the cap is picked 4 to 5 times during the vinification period.
The wines are aged in French oak barrels of various origins.
The proportion of new barrels is between 30% for the villages and 50% for the 1er Crus and Grands Crus.
Bottling is carried out after 15 to 18 months of ageing in barrels.
