Clos de la Roche Grand Cru 2020
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: JBPNDR2076
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.
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.
With its beautiful dark red color with violet reflections, this wine develops a very floral bouquet of violets at first, characteristic of this Grand Cru, then a complex aromatic palette of fresh black fruits. The palate is surprisingly fresh for this sunny vintage and makes one "salivate". A wine full of finesse!
The grapes were handpicked. They were sorted a first time in the vineyard and again 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 gravity-fed into tanks. Total maceration of 22 days including 4 days cold (12 C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). 3 punchings of the cap.