Pierre Morey Volnay 1er Cru "Santenots" Pierre Morey Volnay 1er Cru "Santenots"
Pierre Morey Volnay 1er Cru "Santenots"
red
Organic Certified
Biodynamic

03956

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Pierre Morey Volnay 1er Cru "Santenots"

123,60 €

Volnay is located in the immediate “neighbourhood” of Meursault and it is this appellation of origin that sets the bar high for Pinot Noir from the Cote de Beaune. The 1er cru of Santenots is actually located in the commune of Meursault but for its Pinot Noir and reds it carries the Volnay 1er cru designation on the label. The small piece of Pierre Morey, within the top vineyard, was only purchased in 2003 and was first harvested in 2004. The wine is powerful and compact but at the same time with a perfectly charming aromatic character. Integrated, with minerality, elegant red fruit and violets, it has an impressive, yet silky, structure and dense fruit. The acidity will carry tension, energy and fruit through to the persistent finish. It will age amazingly developing a complex earthy character.
Vintage
2019
Country
France
Sweetness
Dry wine
Appellation
Volnay Premier Cru AC
Variety
Pinot Noir
Bottle Size
750ml
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Data sheet

 Climate
Climate:
Continental
Vineyard age
Vineyard age:
50 years
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
With indigenous yeasts in open oak vinification tanks
Maturity
Maturity:
15 εώς 20 μήνες σε βαρέλι (30-70% νέο)
Filtration
Filtration:
No

Region:
Burgundy
Soils:
Ρηχά ερυθρά
Cultivation:
Biological and Biodynamic
Harvest:
Hand-harvested
Clarification:
No
Alcohol:
13,50%
Organic Certified:
Yes
Biodynamic:
Yes
Main grape :
Pinot Noir
Producteur:
Pierre Morey

More info

The best vineyards of the small commune of Volnay can have much in common with the stunning aromatic elegance of a Chambolle Musigny from the Cote de Nuits. And at the Santenots level this is matched with structure and depth of fruit that you only find in the top Burgundies and the best vineyards. The vinification is completely traditional with destemming of the grapes, and fermentation in open oak fermenters, with indigenous yeasts and “gentle” extractions. The wine will be aged for 16-20 months in oak barrels (30-70% new) depending on the year.
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