Varietal100% Pinot Noir.
Tasting notesColour: lovely deep red.
Nose: intense aromas of violets - its signature! - red fruit jam and smoky notes.
Palate: full of elegance and finesse, with a tangy finish.
Food and wine pairingPair with a tender filet of beef, with game such as partridge with cabbage, pheasant with garden vegetables or red meats in stews and casseroles. Try it with garlic-roasted lamb or its ideal companion: a cheeseboard.
Serving suggestionsLike all red Burgundies of this quality, this Grand Cru should be served at a cellar temperature of about 16 to 18 ° C. (60-64°F.),
Ageing potential10 to 15 years.
OriginsA Côte de Nuits appellation harvested in the delimited areas of the village of Morey-Saint-Denis classified as "Grand Cru", the most distinguished of Burgundian appellations. Grand Cru wines come from the best plots in their particular commune and represent only 1% of Burgundy wines.
Located at the north of the commune, Clos de la Roche takes its name from a boulder that the Celts used for their rituals. Lying adjacent to the Latricières-Chambertin vineyard, it produces Morey's most robust wines. This vineyard is difficult to work, with such stony soil that was considered to be a “backbreaker” by the growers of yesteryear. This hard, brown limestone soil yields very firm wines that are well-suited to ageing.
The "Clos de la Roche" appellation extends over 17 hectares.
Vinification and maturingHarvested by hand, the grapes are sorted once at the vineyard and then at the wineries as soon as they arrive. After this severe sorting, they are destemmed, crushed and then placed into thermo-regulated tanks. The vatting lasts from 20 to 25 days. The vinification begins with a cold maceration (8°-10°C) for 5 to 6 days, then the fermentation is carried out with the introduction of Burgundy yeasts, with daily pumping over and punching down. The ageing continues in 228 litres barrels, of which about 40% new barrels for 12 to 15 months.
