Description

ABOUT THE PRODUCER:
Founded in 1820, Albert Morot was originally one of the largest négociant houses in Burgundy. In 1880, Berthe Morot built the castle in Creusotte Park, where the estate is still located today. Subsequent generations ceased négociant activities and focused on the estate vineyards. In 2000, Albert Morot’s great-great-nephew, Geoffroy Choppin de Janvry took over. He committed to sustainable farming and the estate has been certified organic since 2015. The estate covers eight hectares, distinguished by 10 appellations in the most famous Premiers Crus of the Beaune appellation. Adopting a minimal intervention approach, Geoffroy crafted wines of ultimate purity. In 2023, the Guillaume and Sophie Poitrinal family group acquired the historic estate. Winemaker Pierre-Jean Villa manages the estate, providing new impetus while continuing the work carried out over several generations. Pierre-Jean aims to produce vibrant, elegant wines from this mosaic of parcels.

THE VINTAGE:
The 2022 vintage was a dry, hot and early vintage. Warm spring weather resulted in early flowering and the heat continued into summer. Localised thunderstorms brought rainfall at the end of June. July and August were among the hottest and driest months of the last 30 years. The grapes were harvested in good, healthy conditions and show excellent ripeness and luscious fruit characters.

ABOUT THE VINEYARD:
Les Bressandes is a Premier Cru 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 certifed organic; 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.

THE WINEMAKING PROCESS:
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 (punching-down of the cap) or pumping-over, once per day, to extract the desired level of colour, flavour and fine tannins. Ageing took place for 14 months in French oak, of which 30% was new, where it underwent slow malolactic conversion. The wine was bottled by gravity without fining or filtration.

OUR TASTING NOTES:
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 with a savoury note on the finish.

GRAPE VARIETY:
Pinot Noir 100%.