Grape(s): Pinot Noir
Localization: Burgundy, France
Tasting Notes: Aromas of small red and black fruits, and most notably blackcurrants. Good balance between the fruit, acidity and tannins. A structured wine that also offers plenty of fruit. Good length and with a very pleasant finish.
Food Pairing: The Morey-Saint-Denis 1er Cru Les Blanchards, is best served at 16°C, and pairs wonderfully with meat dishes and aged cheeses.
The Domain: The domaine Pierre Amiot was established in Morey-Saint-Denis 5 generations ago. After Pierre, Léon and Édouard, Pierre Amiot decided to take over the domaine in 1951. He joined forces with his eldest son Jean-Louis in 1980. The youngest son Didier started working at the domaine in 1991.
Jean-Louis and Didier cultivate 8 hectares of vineyards in Morey-Saint-Denis and Gevrey-Chambertin. The domaine is spread around the original estate, which is located in the town center. There are now 40 parcels of vineyards, with 85% in Morey-Saint-Denis and 15% in Gevrey-Chambertin.
Jean-Louis and Didier are proud to present a complete range of wines from every appellation level: 2 Bourgognes, 3 Villages, 5 Premiers Crus and 2 Grands Crus.
The vineyards have an east-southeast exposure with an altitude from 220 to 260m (720 to 840 feet), and are planted in limestone and clay-limestone soils dating from the Middle Jurassic period. This geological diversity makes each plot unique and offers richness and distinction to the fruit, which is then expressed in the wines.
The terroir of Morey-Saint-Denis is ideal for growing Pinot Noir, which is of course the grape variety used for our great red wines. One of the particularities of the Domaine Amiot is that they also own a parcel of Morey-St-Denis blanc, which is very rare in this appellation.
The Domaine Amiot uses sustainable viticulture practices such as plowing to keep the soil healthy, fertilization by compost every 3 years, Guyot and Cordon Royat pruning methods, limited and sustainable treatments.
Our goal is to control yields, allowing the grapes to achieve ideal ripeness and therefore to make the best wines possible.
From the vineyard to the winery, each operation is adapted to the vintage to make the best wines possible and to fully express the parcels’ terroir. 33% of new oak barrels are used for the aging process.