Domaine Albert MorotBeaune 1er Cru Les Teurons 2017

Product code: 12460
£43.60 inc VAT
Country
Country: France
Region
Region: Burgundy
Type
Type: Red Wine
Alcohol
Alcohol: 13%
Volume
Volume: 750 ml
Winemaker
Winemaker: Geoffroy Choppin de Janvry
Grape
Grape: Pinot Noir
Grape: 100% Pinot Noir
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All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.

Country
Country: France
Region
Region: Burgundy
Type
Type: Red Wine
Alcohol
Alcohol: 13%
Volume
Volume: 750 ml
Winemaker
Winemaker: Geoffroy Choppin de Janvry
Grape
Grape: Pinot Noir
Grape: 100% Pinot Noir

Product Notes

Domaine Albert Morot's Beaune 1er Cru Les Teurons is a red Burgundy wine that is highly prized for its complex flavors and aromas. A deep ruby color with violet hues, this wine boasts an intense and expressive nose of black cherry, wild berries, and a subtle earthy undertone. The palate is characterized by a full-bodied and gripping structure, with a silky texture that elegantly combines the tannins and acidity. It has a long finish that lingers with notes of black tea, licorice, and toasted oak. This premier cru wine deserves to be decanted and paired with hearty meat dishes or mature cheese.

Tasting Notes

A rich style of classic Burgundy with ripe black fruit and a touch of spice on the beautifully textured palate. Concentrated and full flavoured with silky tannins through to a full finish.

About the Winery

Domaine Albert Morot

The history of Domaine Albert Morot dates back to as early as the 19th century. It was in the year 1820, Philibert Jacques Angelique Morot started selling wines from his vineyard. He was later joined by his sons, who were based in Rouen and Beaune, respectively, in his winemaking business. Till about 1940, the winery was doing a flourishing business.

Between 1940 and 1976, the winery went through a difficult patch. It was during this time that the chateau was being sold to the Germans. By 1952, when Guy Choppin took over the control of the Domaine, and the sales started to shoot up slowly. By the 1980s, the reconstruction process started here, and the winery has become what it is today.

Here, the two Burgundy grape varietals that are used are the red varietal of Pinot Noir and the white varietal of Chardonnay. The highlight of this vineyard is that the team practices green harvesting methods. The leaves go through a thinning process in the month of July to induce natural ripening and concentration in the grapes.

Hand-harvesting is followed at all times, and a dedicated team of 40 people is in charge of this. All these grapes undergo a dual sorting process – once in the vineyard and once more in the winery. This ensures that only healthy grapes are sent for processing. The vinification process, too, is quite detailed and traditional.

De-stemming of the grapes in open vats, maceration for about 4 to 7 days and using local yeasts for fermentation are some processed followed for red varietals. The ageing of red varietals happens in French oak barrels. The white varietals are de-stemmed carefully before they undergo a delicate pressing process. Oak barrels are used for the fermentation of these whites. Both the reds and whites are then bottled directly in the cellar itself, under a waning moon for best flavours.

http://www.albertmorot.fr

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