Albert Morot Beaune Teurons 1er Cru 2020


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Alcohol: 14%

Grape(s): Pinot Noir

Localization: Burgundy, France

Tasting Notes: These deeply-coloured wines are often full-bodied and powerful. Well balanced, they reveal great richness.

Notes: Located in the middle of the slope with a south-easterly exposure, the soil of this one-hectare plot (2.5 acres) is mainly limestone, enjoying a good balance of loams, sands and clay.

Its name, “Les Teurons” (or “Les Theurons”), may be derived from Turno, meaning a small rise of land – a landscape feature that does exist at this location.

Food Pairing: They are the perfect accompaniment for Eggs Meurette, meat in sauce, game birds or hard pressed cheeses (Cîteaux, Saint Nectaire, Reblochon, Comté, etc).

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.