Morey St Denis Potel 2011

AREA OF PRODUCTION : Village appellation of 93 hectares. Morey-Saint-Denis has 20 Premiers
Crus and 5 Grands Crus. These compact vineyards surround the village of Morey-Saint-Denis between
Gevrey-Chambertin and Chambolle-Musigny in the Côte de Nuits.
SOIL TYPE: The vines grow on east-facing limestone and clay-limestone soils dating back to the
Middle Jurassic Bajocian period, at a height of 220 to 270 meters above sea level.
GRAPE VARIETY: 100% Pinot Noir.
WINE MAKING TECHNIQUES: The grapes are harvested by hand and sorted manually on arrival
at the winery. The grapes come from 4 different parcels of 40 to 60 year-old vines. All the grapes were
de-stemmed. Cold maceration for 6 days at 8°C. Ten days of fermentation in steel tanks, punching
down 3 times/day during the fermentation at a temperature of 30°C. Pumping over 2 times/day for 3
days. Soft and vertical pressing. Ageing in 10 % new Burgundian oak barrels of 228 litres, 20% one
year-old barrels and 70 % two year-old barrels.
TASTING NOTES:
Colour: Dark ruby colour.
Bouquet: A rich aroma of small red and black fruits. Elegant toasted notes of ageing in oak.
Cocoa beans.
Palate: Rich attack on fresh red fruits. Full of fruit, very charming. Little tannins present but
balanced by the richness of the wine.
SERVING TEMPERATURE: 16 to 18 ° C with casseroled lamb, marinated or well-seasoned game.

Region Description

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.