2018 Technical Specifications
Alcohol 13.5%
Grape Varieties Pinot Noir
Classification Premier Cru
Region Chassagne-Montrachet
Soil Lighter soils of white limestone and red clay
Vine Age Vines planted in 1957
Fermentation Vessels Tanks
Pressing Method Pressed After Hand Harvesting
Indigenous Yeast Yes
Production Details Fact-sheet specification: the 2.5-acre Clos de la Boudriotte plot is on the grounds of Abbaye de Morgeot. Grapes are hand harvested and pressed, fermented in tanks with native yeast, then transferred to barrels; grape lees are retained after pressing. Maturation is stated as 12 months in 30–35% new oak.
Tasting Notes Ruby color; red fruit and cinnamon with toasty oak; bright plum and cherry fruit with earthy or root-earthiness notes; light but mouth-coating, with moderate tannins and a dry finish.