Wine Advocate | Rating: 91Tasted blind at the Burgfest 2014 tasting, the 2014 Morey St Denis Aux Chezeaux 1er Cru comes across as rather stemmy on the nose, the whole bunches not quite as well integrated as others at first but assimilating with aeration. The palate is more cohesive with fine tannin, lovely pure red fruit and a gentle but insistent finish that is a joy. Like Domaine Lignier-Michelot's other 2014s, this seemed to improve in the glass, the components soon knitting together. Tasted September 2017.Author: Neal Martin
Vinous | Rating: 92(80% vendange entier): Good dark red. Purple fruits, saline minerality and bitter chocolate on the nose, lifted by a violet topnote. Juicy, precise and intensely flavored; this has the energy and fruit to support the stem component. Much fresher and more delineated than the Charmes, finishing with good mineral lift.Author: Stephen TanzerIssue: Jan 2016
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, and reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 60 bottles owned
- 5 collectors