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Domaine Perrot-Minot Morey-St-Denis La Rue de Vergy 2015

Pinot Noir from Morey-St-Denis, Cote de Nuits, Cote d'Or, Burgundy, France
  • BH91
  • RP90
0% ABV
  • WS91
  • WS92
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Winemaker Notes

Critical Acclaim

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BH 91
Burghound.com
An ultra-fresh nose is composed by notes of red berries, earth, cherry and a hint of wet stone. There is a lovely sense of vibrancy to the well-delineated and attractively textured medium weight flavors that also reflect the stony character of the nose on the saline, balanced and focused finale. Lovely.
Barrel Sample: 89-91
RP 90
Robert Parker's Wine Advocate
The 2015 Morey St Denis en la Rue de Vergy contains 60% whole cluster fruit this year. It has a quintessential nose for this vineyard, a bit aloof and distant at first, yet opening up with aeration and offering attractive black fruit and damp earthy scents. The palate is well balanced with slightly chewy tannin on the entry, a gentle grip, a little foursquare as Morey St Denis can be in barrel, though offering sufficient freshness and tension on the finish that will gain more depth by the time of bottling.
Range: 88-90
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Domaine Perrot-Minot

Domaine Perrot-Minot

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Domaine Perrot-Minot, Morey-St-Denis, Cote de Nuits, Cote d'Or, Burgundy, France
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The origins of the Perrot-Minot estate go back to the middle of the 19th century, when the vines of the Sigaut (Chambolle-Musigny) and Morizot (Morey-Saint Denis) families were brought together in the heritage of Léonie Sigaut, wife and widow of Alexandre Morizot.

It wasn't until the 1960's that the estate would become known as Perrot-Minot. The family members running the estate at that time decided to adhere to the tradition of quality and innovation which had already prevailed with the two previous generations. Christophe Perrot-Minot became manager in 1993. His previous experience as a wine broker for seven years had brought him a deep and broad knowledge of the winegrower's trade. He also brought convictions about what constitutes a great wine and how to produce it. Convictions that he was to put into practice by adhering, like the three generations who preceded him, to that grand tradition of putting excellence and innovation at the very heart of work. Rethinking, modernizing the estate, and perfecting ever further the quality of the wines, while preparing the continuation of a story which now goes back nearly two centuries.

Morey-St-Denis

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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.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

RAE550663_2015 Item# 214418