# Morey-Saint-Denis Vieilles Vignes (2022)

- **Producer:** Rémi Jeanniard
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €52
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** violet, peony, red cherry, red currant, raspberry, peppery spice, coffee, pastry, mocha

## About this wine

The Morey-Saint-Denis Vieilles Vignes 2022 from Rémi Jeanniard is a Pinot Noir from the esteemed Côte de Nuits region of Burgundy, France. The wine's identity is deeply rooted in its 'Vieilles Vignes' (Old Vines), with grapes sourced from vines exceeding 60 years of age, ensuring a natural concentration of flavor. Rémi Jeanniard, who established his domaine in 2004, champions a philosophy of minimal intervention in both the vineyard and the cellar, aiming to produce pure, elegant wines that reflect their specific terroir. The 2022 vintage, characterized by a warm and dry growing season, has produced a wine noted for its surprising freshness and vibrant red fruit character, offering a balanced and seductive profile.

## Interesting facts

- The 'Vieilles Vignes' designation means the grapes come from vines over 60 years old.
- Rémi Jeanniard practices sustainable farming, avoiding chemical fertilizers.
- The wine is bottled without fining or filtration to preserve its natural character.
- The 2022 vintage is noted for its red fruit profile, a contrast to darker fruit in other warm years.

## Food pairing

The wine's medium-plus tannins and powerful structure are well-suited to complement the richness of proteins like lamb, duck, and beef, while its bright acidity cuts through fatty elements. The red fruit and peppery spice notes in the wine can echo or contrast beautifully with herbs and earthy flavors in the dishes.

## Wine making process

The winemaking process for Morey-Saint-Denis Vieilles Vignes by Rémi Jeanniard emphasizes tradition and minimal intervention. Grapes are hand-harvested from vines over 60 years old. Fermentation occurs naturally with indigenous yeasts in stainless steel tanks, with a maceration period typically around three weeks. The use of whole clusters, around 20% in recent vintages, is employed to add structure and aromatic complexity. Sulfur dioxide (SO2) is used sparingly throughout the process. Following fermentation, the wine is aged for one year in oak barrels, with a modest proportion (20%) being new, to add subtle oak influence. The wine is ultimately bottled without fining or filtration, preserving its natural integrity and character.