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Bernard Morey et Fils Santenay Passetemps Premier Cru 2003

Pinot Noir from Santenay, Cote de Beaune, Cote d'Or, Burgundy, France
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    Bernard Morey et Fils

    Bernard Morey et Fils

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    Bernard Morey et Fils, Santenay, Cote de Beaune, Cote d'Or, Burgundy, France
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    As if there weren’t already enough Moreys in Chassagne, Bernard Morey has split up the family Domaine. It now has three different labels –a negociant label from Bernard and a Domaine label under each of his sons, Vincent and Thomas. Some of the larger appellations were divided equally and some of the smaller ones were given to one or the other of his sons. In the case of Vincent Morey, he will have additional wine through the family Domaine of his wife, Sophie.

    Santenay

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    In the far southern end of the Côte de Beaune, Santenay forms a little notch that juts into the otherwise straight border with Côte Chalonnaise.

    Santenay red wines show the true essence of red Burgundy at good price points and without demanding a lot of cellar time. Enticing aromas of rose-petal, violet, red fruits and licorice lead to sturdiness on the palate. With soils rich in oolitic limestone and marl, this is the home of well-constructed, hearty Pinot noir and represents a fantastic region to explore if you are just beginning your understanding of red Burgundy.

    Reputable vineyards of Santenay include La Maladière, as well as the Premier Crus of La Comme, Clos de Tavannes, and Les Gravières.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    LSB210376_2003 Item# 210376