# Morey-Saint-Denis (2017)

- **Producer:** Domaine Dujac
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €167
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 13–15 °C
- **Aromas & flavours:** redcurrant, raspberry, strawberry, red cherry, black cherry, rose, violet, vanilla, cloves, cedar, smoke

## About this wine

The 2017 Morey-Saint-Denis from Domaine Dujac is a village-level Pinot Noir from Burgundy, France. Produced by the esteemed Domaine Dujac, founded by Jacques Seysses, the wine originates from six distinct plots within the Morey-Saint-Denis appellation. The estate is known for its commitment to organic and biodynamic farming, with a winemaking philosophy centered on minimal intervention to express the vineyard's terroir and the vintage's character. The 2017 vintage is noted for its favorable conditions, contributing to a wine with a vibrant profile.

## Interesting facts

- Domaine Dujac was founded by Jacques Seysses, a pioneer in modern Burgundy winemaking.
- The grapes for this wine come from six different vineyard plots.
- The estate is certified organic, embracing biodynamic practices.
- Whole-bunch fermentation is a signature technique used by the domaine.

## Food pairing

The wine's medium-plus body, fine tannins, and good acidity make it a versatile partner for richer proteins. The fruit-forward character and subtle spice notes complement game and red meats, while the acidity cuts through the richness of dishes like duck confit or pork tenderloin.

## Wine making process

The 2017 Morey-Saint-Denis is crafted using Domaine Dujac's signature non-interventionist approach. Grapes are fermented with indigenous yeasts, often employing whole-bunch fermentation for about two weeks. Extraction is gentle, using methods like light punching down and pumping over. After fermentation, the wine is transferred by gravity to the cellar for aging. The wine spends 14 to 18 months in oak barrels, with a notable percentage of new oak used to refine tannins and add complexity. The estate is certified organic and follows biodynamic principles.