Louis Jadot Morey Saint-Denis 2012.
LOCATION: Morey Saint Denis is situated between Gevrey Chambertin to the North and Chambolle Musigny to the South, in the centre of the Côte de Nuits. The vineyard, at an altitude between 250 and 360 metres, is bordering the village of Morey. There are 5 Grands Crus and 17 Premiers Crus on this small commune.
VINEYARD INFORMATION: The vineyard is surrounding the village of Morey, on a slope, facing East. The soil is mainly made of calcareous clay.
Our Morey Saint Denis 1er Cru is a blend of different Premiers Crus.
VINIFICATION AND MATURATION: Destemmed grapes ferment in vats during 3 to 4 weeks. Aging takes place in oak barrels produced by our cooperage Cadus during 18 months.
SERVING TIP: Roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.
LOCATION: Morey Saint Denis is situated between Gevrey Chambertin to the North and Chambolle Musigny to the South, in the centre of the Côte de Nuits. The vineyard, at an altitude between 250 and 360 metres, is bordering the village of Morey. There are 5 Grands Crus and 17 Premiers Crus on this small commune.
VINEYARD INFORMATION: The vineyard is surrounding the village of Morey, on a slope, facing East. The soil is mainly made of calcareous clay.
Our Morey Saint Denis 1er Cru is a blend of different Premiers Crus.
VINIFICATION AND MATURATION: Destemmed grapes ferment in vats during 3 to 4 weeks. Aging takes place in oak barrels produced by our cooperage Cadus during 18 months.
SERVING TIP: Roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.