- Producer
- Thomas Morey
- Grape variety
- Pinot Noir (Spätburgunder)
- Region
- Burgund
- Country
- France
- Vintage
- 2023
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9910224096
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Santenay 1er Cru rouge Grand Clos Rousseau AOC 2023
Red Burgundy from the southern part of Santenay: single-varietal Pinot Noir by Thomas Morey, built cool, austere, and precise.
CHF 57.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
Dark garnet red, fairly transparent. The nose is cool and marked by firm, rather red fruit, along with undergrowth, minerality, and a violet blossom scent. The wine still seems a little closed, but aromatically appealing and balanced, as the oak stays fine and never comes to the fore.
Terroir and origin
The Grand Clos Rousseau lies on the southern side of Santenay toward Maranges. Together with the Petit Clos Rousseau and Les Fourneaux, it forms part of the 23.83-hectare Clos Rousseau. From Chassagne-Montrachet, Thomas Morey farms 13 hectares across seven villages of the Côte de Beaune; his own estate has existed since 2007.
Grape variety and vinification
Single-varietal Pinot Noir. The largely destemmed grapes ferment with indigenous yeasts in a combination of neutral barrel and tank, with malolactic fermentation occurring naturally. The new-oak share is around 20%. Sulphur is added only in the final six months in barrel, in several minimal doses, so the wine never exceeds 35 mg/l overall.
On the palate
The tannins are currently a touch coating, the wine still needs time and comes across as fairly austere overall. Pleasantly austere: the Pinot Noir stays clear and tidy, carrying firmly through to a fairly long finish.
Special features
Thomas Morey represents the tenth generation of a family rooted in Chassagne-Montrachet since 1643; the Domaine de la Romanée-Conti has entrusted him with tending its vines in Le Montrachet Grand Cru. In 2011 he began the conversion to organic viticulture, works without sulphur during fermentation, and uses oak with deliberate restraint.
