Domaine Anne et Herve Sigaut Morey-St-Denis Les Charrieres Premier Cru 2016 Front Label
Domaine Anne et Herve Sigaut Morey-St-Denis Les Charrieres Premier Cru 2016 Front LabelDomaine Anne et Herve Sigaut Morey-St-Denis Les Charrieres Premier Cru 2016  Front Bottle Shot

Domaine Anne et Herve Sigaut Morey-St-Denis Les Charrieres Premier Cru 2016

  • WW93
  • BH92
  • WS90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

While the 2016 Charrières is easily the least dense wine in the Sigaut stable, it is this weight which gives the wine a lovely transparency, aromatics, terrific refinement, and a wonderful, virtually tannin-free texture. This delicious and refined Pinot epitomizes what Burgundy is all about.

Critical Acclaim

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WW 93
Wilfred Wong of Wine.com
COMMENTARY: The Domaine Anne et Hervé Sigaut Morey-Saint-Denis 1er Cru Les Charrières is an outstanding wine. TASTING NOTES: This wine delivers beautiful aromas and flavors of ripe red fruit. Pair it with a garlic-infused, roast leg of lamb. (Tasted: February 6, 2020, San Francisco, CA)
BH 92
Burghound.com
A ripe, fresh and attractively layered array is composed by notes of red currant, black cherry, earth and a hint of spice character. There is good richness to the relatively supple and round medium weight flavors that possess a caressing mouthfeel that contrasts considerably with the powerful and somewhat rustic backend that is relatively tightly wound. This muscular effort possesses excellent depth though the finish is anything but refined.
Barrel Sample: 90-92
WS 90
Wine Spectator
Rich and powerful, boasting black cherry, plum, chocolate and toasty spice flavors. Could uses a little more brightness and focus, but reveals ample fruit. Best from 2020 through 2033. 30 cases imported.
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Domaine Anne et Herve Sigaut

Domaine Anne et Herve Sigaut

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Domaine Anne et Herve Sigaut, France
This relatively small 7 hectare estate has been in existence for four generations. It is run by the amiable couple, Anne and Hervé Sigaut who are wonderful, low-key folks, true people of the earth who love what they do and clearly work hard to make the absolute best wines that they can, not for the outside praise, but rather because their inner ‘Burgundian compasses’ guide them to do so. Although they collaborate on all aspects of the production, she is a bit more in vineyards and commerce, and he more in the cellar. Because they don’t own any Grand Cru vineyards, they have largely remained “under-the-radar” in a village that certainly doesn’t lack for anointed stars. Like their understated personalities and attitudes, the Sigauts prefer to make wines on the fine and delicate side, wines that caress rather than clobber. They are helped by a bevy of old vines, many 50-60+ years old, that have long ago tapped the mother rock of limestone that is the signature of Chambolle’s wines. The vines are meticulously worked and tended during the growing season, as naturally and respectfully as possible. “We are 100% organic from the flowering on”, says Anne Sigaut, “and before that, we intervene only when absolutely necessary if it is a question of saving the harvest. We also time our work in the vineyards and cellar to follow the cycles of the moon”. At the harvest, like most top estates now in Burgundy, the crew picks carefully by hand, with a sorting both in the vineyard and in the cellar on a table de trie. The grapes are then de-stemmed and fermented with indigenous yeasts with a gentle regime of maceration over the 3 week cuvaison. The wines are then pressed and moved by gravity to barrel for the élévage in 10-33% new oak, depending on the cuvée. The wines stay in barrel in general for 15-16 months, and are then racked by gravity to tank where they are held for a couple of months to harmonize and clarify naturally before a bottling without fining and filtration.
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Morey-St-Denis Wine

Cote de Nuits, Burgundy

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While Morey-St-Denis might not get the same attention as its neighbors, Gevrey-Chambertin to the north and Chambolle-Musigny to the south, there is no reason why it shouldn’t. The same line of limestone runs from the Combe de Lavaux in Gevrey—all the way through Morey—ending in Chambolle.

There are four grand cru vineyards, moving southwards from the border with Gevrey-Chambertin: Clos de la Roche, Clos St-Denis, Clos des Lambrays, Clos de Tart and a small segment of Bonnes-Mares overlapping from Chambolle. Clos de la Roche is probably the finest vineyard, giving wines of true depth, body, and sturdiness for the long haul than most other vineyards.

Pinot Noir from Morey-St-Denis is known for its deep red cherry, blackcurrant and blueberry fruit. Aromas of spice, licorice and purple flowers are present in the wines’ youth, evolving to forest and game as the wine ages.

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Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”

ATHBNRE2016092_2016 Item# 523718

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