Alcohol: 13.5%
Grape(s): Pinot Noir
Localization: Burgundy, France
Tasting Notes: A touch of smoky coffee underpins dark-cherry notes on the aromatic nose of this wine. The palate uses the sumptuous smoky mocha notes of oak to frame the pristine, fresh and aromatic fruit. Fine tannins crunch on the finish while juicy freshness frames everything
Notes: Sourced from a three-acre vineyard planted in 1971, 1990, and 1999 on sandy limestone soil. Picked by hand, completely de-stemmed, then native yeast fermented in open vats with punchdowns and pumpovers once per day. Aged without racking for 14 months in 30% new French oak barrels. Gravity-flow bottled unfined and unfiltered, this is as pure of an expression of a Savigny as it gets.
The Domain: Domaine Albert Morot produces 10 appellations, farmed organically on 8 hectares (20 acres), which presents Beaune and its terroirs through a common denominator:
Full-bodied wines with agreeably fruity aromas; pure, racy wines that express each terroir‘s distinctive qualities.
The domaine also boasts one of the best plots in Savigny-lès-Beaune and a small Pommard production.
Two traditional Burgundy grapes are used, Pinot Noir for red wines and Chardonnay for white wines. The vine stocks are planted at one-metre intervals, a planting density of 10,000 vines per hectare (4,000 vines per acre).
After the last leaves have fallen, the vines are pruned using the traditional Burgundy pruning method, “guyot”.
The soil is mounded at the beginning of winter and then removed in spring. It is then worked regularly to prevent weeds taking root. Because the domaine is certified Organic, no weed killers are used. Starting in August, the grass is allowed to compete with the vines, boosting concentration in the grapes.
Only two products are used to prevent disease: copper and sulphur. These products are not absorbed by the plant; they remain on the surface to form a protective barrier against mildew and powdery mildew.
Green harvesting and regular thinning of leaves are carried out in July to favour ripening and concentration in the grapes, and to reduce the risk of disease as much as possible.
