Clos de la Roche Grand Cru 2011
Elegant
As ELEGANT as Audrey Hepburn, these are mid-weight reds made in the traditional dry, earthy style of the French classics like red Burgundy. Most are Pinot Noirs, but all share the lean, tart and dry European-inspired flavor profile that prioritizes food-friendliness.
Pinot Noir
SKU: JBPNDR1176
This wine s name alone makes one almost forget that it hails from one of the most famous Grand Cru villages: Morey-Saint-Denis.
Nestled between Gevrey-Chambertin and Chambolle-Musigny, Morey-Saint-Denis produces five Grands Crus. Located at the north of the commune, Clos de la Roche takes its name from a boulder that the Celts used for their rituals. Lying adjacent to the Latricières-Chambertin vineyard, it produces Morey s most robust wines. This vineyard is difficult to work, with such stony soil that was considered to be a backbreaker by the growers of yesteryear. This hard, brown limestone soil yields very firm wines that are well-suited to ageing. The current surface area of Clos de la Roche is 16 hectares.
Nestled between Gevrey-Chambertin and Chambolle-Musigny, Morey-Saint-Denis produces five Grands Crus. Located at the north of the commune, Clos de la Roche takes its name from a boulder that the Celts used for their rituals. Lying adjacent to the Latricières-Chambertin vineyard, it produces Morey s most robust wines. This vineyard is difficult to work, with such stony soil that was considered to be a backbreaker by the growers of yesteryear. This hard, brown limestone soil yields very firm wines that are well-suited to ageing. The current surface area of Clos de la Roche is 16 hectares.
Visual: Medium intensity with ruby highlights.
Nose: Complex, with spice, black fruit and very elegant oak.
Palate: Starts off powerful, gorgeous length and a very elegant finish.
Nose: Complex, with spice, black fruit and very elegant oak.
Palate: Starts off powerful, gorgeous length and a very elegant finish.
The grapes were handpicked and collected in 20-kg perforated crates. They were sorted a first time in the vineyard and a second time on the sorting table when they arrived at the winery. At the winery: The grapes were completely destemmed but not crushed (they were left whole) and were gravityfed into tanks. Maceration lasted a total of 22 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (8 maximum). In the cellar: Aged on the lees for 12 months with no racking using a proportion of 50% new French oak barrels that had been toasted at low temperatures for a long time to impart a very delicate touch of oak to the wine. Bottling: The wine was not fined, but was very gently filtered before being bottled using gravity in September 2012.