"A beautiful, bright cherry colour. The powerful nose displays aromas of red fruit and exotic wood. On the palate, the wine is deep and velvety, generous and elegant, with soft tannins. Long aftertaste reminiscent of cherries macerated in brandy. A wine to discover, deserving to be better known"....
Morey St Denis, 1er Cru "Sorbé", 2014 Cote de nuits, Joseph Drouhin
Grape Variety : Pinot Noir.
Site: Morey may be in the shadow of its illustrious neighbors Gevrey-Chambertin and Chambolle-Musigny, but its Premier Cru Clos Sorbé is a little gem. The vineyard is on a gradual slope with a good east exposure.
History & tradition: something unusual: the vines of Clos-Sorbé are located in the middle of the village.
Soil: a mix of chalky marl with broken-up white rocks from the limestone underlayer.Viticulture
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: 41 hl/ha - purposely low, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines provided by regular supply partners.Vinification
- maceration and vinification take 2 to 3 weeks
- indigenous yeasts
- maceration and fermentation temperatures under total control.
- Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
Type: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Beautiful crop. The reds are colourful, structured and very expressive aromatically. The balance between alcohol and acidity is satisfactory.Serving
Temperature: 16°C (61-62°F).
Cellaring: 5 to 25 years.