# Morey-Saint-Denis Vieilles Vignes (2021)

- **Producer:** Domaine Rémi Jeanniard
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.3%
- **Average price:** €50
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–17 °C
- **Aromas & flavours:** violet, red cherry, raspberry, currant, gingerbread spices, cocoa powder, dried fruit, fig

## About this wine

The Morey-Saint-Denis Vieilles Vignes 2021 from Domaine Rémi Jeanniard is a distinguished red wine from Burgundy, France. It is crafted exclusively from 100% Pinot Noir grapes sourced from multiple old-vine parcels within the Morey-Saint-Denis appellation, with some vines dating back to 1920. The domaine, led by Rémi Jeanniard and his family, is committed to a philosophy of 'wines made in the vineyard,' emphasizing sustainable viticulture and traditional winemaking techniques. This approach aims to capture the essence of the terroir, particularly from the estate's exceptionally old vines, which are a defining feature of this bottling. The 2021 vintage presented unique challenges in Burgundy, resulting in wines known for their freshness and clarity.

## Interesting facts

- Some vines for this wine are over 100 years old.
- The domaine practices sustainable farming, avoiding insecticides since 2004.
- Winemaking includes 20% whole bunch fermentation for added complexity.
- The wine is bottled with minimal filtration.

## Food pairing

The wine's medium body, high acidity, and supple tannins make it versatile. The acidity cuts through the richness of roasted meats and poultry, while the tannins provide a satisfying counterpoint to protein. Fruit-forward notes in the wine can complement fruit-based sauces or chutneys, and earthy undertones pair well with mushrooms and herbs.

## Wine making process

The winemaking process for Morey-Saint-Denis Vieilles Vignes 2021 begins with a manual harvest on September 24th, followed by meticulous grape sorting. Approximately 80% of the grapes are destemmed, with 20% undergoing whole bunch fermentation. A cold pre-fermentation maceration is utilized, with dry ice employed for temperature control. Fermentation takes place in stainless steel vats for three weeks using only indigenous yeasts. The wine is then aged for one year in oak barrels, with 20% new oak, and rests on its lees. Bottling is performed with minimal filtration and without fining, reflecting the domaine's commitment to preserving the wine's natural character.