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Beaune 1er Cru, Les Teurons, Domaine Albert Morot 2014

Beaune 1er Cru, Les Teurons, Domaine Albert Morot 2014
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Our Price:  £42.64Earn 42 Loyalty Points

Producer:  Domaine Albert Morot
Grape Varieties:  100% Pinot Noir
Optimum Drinking:  Within 8 years
Wine Style:  This red Burgundy is highly rated around the world
Alcohol by Volume:  13%
Closure:  Natural Cork
Country:  France


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Beaune 1er Cru, Les Teurons, Albert Morot 2014

In 1820 Albert Morot set up his negociant business in Beaune. Following the phyloxera epidemic, one of his successors bought its first vineyard and built the Chateau de la Creusotte with its cellars. Between 1984 and 1999, Francoise Choppin, a great-grand-daughter of Albert Morot, managed the domaine. She stopped the negociant activity in order to concentrate on its vineyards and winemaking.
In January 2000, Geoffroy Choppin de Janvry (a great-nephew), who is an agronomist engineer specializing in viticulture and oenology, took over the family estate. He is carrying on the family tradition that began 5 generations ago.
His objective is to maintain the traditional spirit of the Domaine while being open to the new techniques that may produce higher quality grapes and wines while maintaining the respect of the "terroir". The Domaine spreads over 7.5 hectares of vineyards (7 hectares planted with Pinot Noir and half a hectare planted with Chardonnay). These wines, exclusively 1er Crus, are divided into 8 appellations. Domaine Albert Morot consistently produces elegant, top quality Burgundian wines which are highly rated around the world.

Grapes: 100% Pinot Noir.

Surface in Production: 1 hectare.

Density of Plantation: 10,000 vines/ha.

Age of vines: 40 years.

Harvest: By hand in small cases. Manual-sorting of grapes in the vineyard
and cellar.

Yield: 38 hl/ha (green harvest).

Vinification: Traditional in open wooden vats. Natural yeasts are added. Twice daily pumping over takes place.

Maturation: 16 months in French oak of which 50% are new. No racking..

Bottling: By gravity without fining or filtration.

Serve: At 15-16°C with roast red meats, casseroles, game and cheese.

A good vintage for Red Burgundy.


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