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:
The 1er cru vineyard of les Teurons is one of the most highly respected in Beaune. Located in the Côte d’Or, the limestone soils are mixed with marl and give the vines a favourable terroir. Domaine Albert Morot cultivates a hectare of vines here on the gently sloping vineyard, which enjoys a south-easterly exposure providing the vines with sunshine for most of the day. The vines have an average age of 50 years and produce low yields of 25 hl/ha. A green harvest takes place to control yields and ensure the maximum concentration of flavours in the remaining berries. Domaine Albert Morot is certified organic and as such the vines are cultivated in vineyards where the environment is respected and biodiversity is encouraged. The use of artificial pesticides, herbicides, fungicides and fertilisers is strictly prohibited, though certain fertilisers (typically derived from animal or vegetable matter) are allowed. Many biodynamic practices are also employed.

THE WINEMAKING PROCESS:
Harvested manually, the grapes underwent a careful, manual sorting prior to a traditional Burgundian vinification with minimal intervention. The grapes were destemmed and vinified in open vats using natural yeasts. The cap was submerged or gently pumped over once per day. It was then aged for 14 months in oak, of which 30% was new, during which time the wine went through slow malolactic conversion. The wine was not racked, but bottled by gravity without fining or filtration.

OUR TASTING NOTES:
A rich style of classic Burgundy with ripe black fruit and a touch of spice on the beautifully textured palate. Concentrated and full flavoured with silky tannins through to a full finish.

GRAPE VARIETY:
Pinot Noir 100%.