- ABOUT THE ESTATE
The estate was created by Bernard Dufouleur in the mid 1970’s and covers 3.5 acres in the village of Morey Saint Denis. The vineyards were rented out until 1999 when his son Jean-Marc took over and started to produce the first estate wines in 2000. He does things a little differently to other estates, using full grape bunches rather than destemming to bring more freshness to the wine. He also uses the ancestral technic of crushing the grapes by foot! This is a truly special estate that produces mainly small cuvées of exquisite Pinot with a total production of less than 15,000 bottles.
HARVEST: Manual & hand sorted. Jean-marc uses 100% full bunches, no destemming
VINIFICATION: 25 hl fibre glass tanks. Low temperature maceration, Vaslin slow pressing & two extractions.
MATURING: Oak barrels – no new oak, low toast. 10 – 12 months
GRAPE VARIETAL: Pinot Noir
SOIL: Clay / Limestone
SURFACE: 0.2 hectares 0.5 acres
VINEYARD AVERAGE AGE: 50 years
PRODUCTION: < 2000 bottles
- TASTING NOTES
TASTING NOTES: What hits you first is that this is not your typical young regional pinot. Nice medium-plus colour with tints of orange. Its first nose is slightly floral with a dominance of red pepper before bursting into life with beautiful red fruits such as blueberry and blackcurrant. The flavour intensity mounts and there is a super mid-palate density and weight – long-lasting, faintly perfumed with exceptionally smooth tannins. There is no doubt, this is something special.
FOOD & WINE PAIRING: 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.
AGEING POTENTIAL : 3 to 5 years
SERVICE TEMPERATURE: 13°-15°