1 ha in climat “Très Girard”, replanted at the beginning of this century, yet already gives a real Morey. The grapes are completely de-stemmed, followed by a cold maceration of 3 to 5 days and a fermentation of 18 to 20 days in temperature-controlled inox cuves. The wine then matures for a further 16 months in oak barrels, 30% of which are new. This typical Morey can already be drunk deliciously and mature for years to come. Very nice, fruity, hedonistic Burgundy!

Inside Burgundy: “Medium crimson purple. Quite an elegant nose. An extra degree of velvet texture on the attack, then a little firmer behind. Middleweight and attractively balanced.” 88-91/100