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  The name alone is almost enough to make one forget
the commune itself, from which one of the most famous Grands Crus originates: Morey-Saint-Denis.
   
  100 % Pinot Noir.
   
  Morey-Saint-Denis, nestling in its enclave between Gevrey-Chambertin and Chambolle-Musigny, produces
no fewer than five Grands Crus. Forming the northern boundary of the commune, Clos de la Roche takes
its name from a rock used by the Celts for their rites. Adjoining Latricières-Chambertin, it produces Morey's most robust wines. The soil here is so pebbly and hard
to work that it used to exhaust even the toughest growers. These hard brown pieces of limestone make for a very firm wine, but one with the best possible ageing potential. Today, Clos de la Roche covers some 16 hectares.
   
  This wine has been selected from old vines with a range of carefully-specified characteristics: controlled yields with drastic debudding, cluster thinning if necessary, soil work, little or no use of fertiliser, and vine protection in a way that is friendly to the environment and surrounding wildlife.
   
  The grapes are collected in little ventilated crates, then painstakingly sorted by groups of ten working at a table. Next, the grapes are entirely destemmed but not crushed (they remain whole) and transferred by gravity into a vat. Maceration lasts around 3 weeks, with more-or-less frequent cap punching 'by foot'.

No œnological product of the yeast, enzyme or tannin variety is added, so as not to detract from such a precious terroir.

The wine is aged in the cask for sixteen to eighteen months, using a fairly low proportion of new casks
(under 20%). Lastly, the wine is bottled with very light filtration.
   
  Colour: fine dark colour with ruby reflections.
Nose: aromas of spices and cherries.
Mouth: a silky structure and a mellow woodiness.
   
  Meat in sauce, free-range chicken or soft cheeses will all go perfectly with this wine.
   
  This wine will take a few years to open out fully, as it has exceptional ageing potential. This wine is only lightly filtered, and must therefore be kept at a temperature of between 12°C and 14°C (54-57°F).
 
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