2024 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Morey-Saint-Denis Premier Cru
Region Morey-Saint-Denis
Soil Deep red earth strewn with stones
Oak Types French oak
Contains Added Sulfites Yes
Production Volume 294 bottles
Bottles294
Production Details The grapes were hand-harvested, carefully sorted and fully destemmed. Traditional alcoholic fermentation included regular pump-overs and a few gentle punch-downs near the end of vatting. Ageing began in one new fine-grained French oak barrel before transfer to a three-year-old barrel and was still in progress when the page was published.
Tasting Notes Bright vermilion red; pepper, paprika, honeysuckle, rose, waxed wood, cedar, tobacco and beechwood smoke; smooth and fresh with integrated tannins, black cherry and peppermint.
Food Pairing Duck breast, roasted veal or lightly spiced dishes
Critics Ratings Decanter 92/100; Jancis Robinson 16.5+/20; Jasper Morris 91–93/100
Sources: vincod.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Morey-Saint-Denis Premier Cru
Region Morey-Saint-Denis
Soil Deep red earth strewn with stones
Fermentation Vessels Tanks
Indigenous Yeast Yes
Oak Types Oak sourced from forests in Central France
Contains Added Sulfites Yes
Production Volume 278 bottles
Bottles278
Magnums9
Production Details The grapes were handpicked, meticulously sorted, fully destemmed and transferred to tanks. Indigenous-yeast vinification lasted 14 days, with daily pump-overs early in vatting and a few gentle punch-downs near the end. Ageing began in a new Central France oak barrel before racking into a barrel used for four previous vintages; total maturation was 17 months.
Tasting Notes Deep cherry red; Burlat cherry, blackberry, lily, iris, orange blossom, caramel cream, incense, milk caramel, coffee, Sichuan pepper and grey pepper; structured and persistent with ageing potential.
Food Pairing Spicy dishes, including sautéed beef with onions or chicken tagine with sweet potatoes
Critics Ratings La Revue du Vin de France 94/100; The World of Fine Wine 92–94/100
Sources: vincod.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Classification Morey-Saint-Denis Premier Cru
Region Morey-Saint-Denis
Soil Deep red earth strewn with stones
Fermentation Vessels Tanks
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Volume 272 bottles
Bottles272
Magnums12
Production Details The grapes were handpicked, meticulously sorted, fully destemmed and transferred to tanks. Indigenous-yeast vinification lasted 15 days with one punch-down daily. Barrel maturation lasted 18 months in one lightly toasted, very finely grained oak barrel.
Tasting Notes Deep carmine red; strawberry sorbet, cherry, bergamot, rhubarb, sugared almond, chocolate, raspberry, incense, wild cherry, blond tobacco and coriander; round and lively with fine-grained tannins, rose, blueberry, grey pepper, liquorice and violet.
Food Pairing Spicy dishes, including sautéed beef with onions or chicken tagine with sweet potatoes
2021 Technical Specifications
Classification Morey-Saint-Denis Premier Cru
Region Morey-Saint-Denis
Soil Deep red earth strewn with stones
Fermentation Vessels Tanks
Indigenous Yeast Yes
Production Volume 264 bottles
Bottles264
Magnums12
Production Details Handpicked fruit was meticulously sorted, fully destemmed and transferred to tanks. Indigenous-yeast vinification lasted 20 days with daily punch-downs. Barrel maturation lasted 18 months in one lightly toasted, very fine-grained barrel.
Tasting Notes Deep luminous red; rose petal, linden blossom, honeysuckle, pepper, coriander, cumin and clove; full and dense with integrated peppery tannins, refreshing acidity, liquorice and candied orange peel.
Sources: edouard-delaunay.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Pinot Noir
Classification Morey-Saint-Denis Premier Cru
Region Morey-Saint-Denis
Soil Deep red earth strewn with stones
Fermentation Vessels Tanks
Indigenous Yeast Yes
Production Volume 276 bottles
Bottles276
Magnums6
Production Details Handpicked fruit was meticulously sorted, fully destemmed and transferred to tanks. Indigenous-yeast vinification lasted 20 days with daily punch-downs. Barrel maturation lasted 21 months in one lightly toasted, very fine-grained barrel.
Tasting Notes Velvety bluish-red; black cherry, cinnamon, vanilla, Christmas pudding, rosewood, sandalwood, mint, chocolate and black fruit; full-bodied and generous with pronounced but fresh tannins.
Food Pairing Spicy dishes, including sautéed beef with onions or chicken tagine with sweet potatoes
Critics Ratings Jancis Robinson 17++/20
2019 Technical Specifications
Classification Morey-Saint-Denis Premier Cru
Region Morey-Saint-Denis
Soil Deep red earth strewn with stones
Fermentation Vessels Tanks
Indigenous Yeast Yes
Production Volume 281 bottles
Bottles281
Magnums6
Production Details Handpicked fruit was meticulously sorted, fully destemmed and transferred to tanks. Indigenous-yeast vinification lasted 20 days with daily punch-downs. Barrel maturation lasted 16 months in a one-wine barrel previously used and rinsed with red Bourgogne Côte d'Or.
Tasting Notes Velvety red with bluish hues; cherry, blackcurrant, Scotch fir, pine nut, flint, Mediterranean herbs, thyme, eucalyptus and tobacco; velvety and fresh with orange peel, sloe, paprika, hawthorn and bold tannins.
Sources: edouard-delaunay.com ↗ · Compare this vintage
2018 Technical Specifications
Classification Morey-Saint-Denis Premier Cru
Region Morey-Saint-Denis
Soil Deep red earth strewn with stones
Fermentation Vessels Tanks
Indigenous Yeast Yes
Oak Types Oak from the Cîteaux forest
Production Volume 292 bottles
Bottles292
Production Details Handpicked fruit was meticulously sorted, fully destemmed and transferred to tanks. Indigenous-yeast vinification lasted 20 days with daily punch-downs. Barrel maturation lasted 18 months: 6 months in a one-year-old barrel followed by 12 months in heavily toasted new oak from the Cîteaux forest.
Tasting Notes Deep red with bluish tinges; blue fruit, blackcurrant, strawberry coulis, brandied cherry, lily, violet, light tobacco, liquorice, menthol, chocolate and peat; dense and rich with fresh acidity and ripe tannins.
Critics Ratings James 94/100; Decanter 93/100; Jeannie Cho Lee 92/100
Sources: edouard-delaunay.com ↗ · Compare this vintage