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Bourgogne Beaune Bressandes 1er cru, Albert Morot 2016

Rött vin från Bourgogne Frankrike

Distrikt Bourgogne
Druvor Pinot Noir
Årgång 2016
Vatten MINVINO NO 3 PASSAR TILL STRAMA & KOMPLEXA RÖDA VINER från t ex Priorat och Bordeaux samt MJUKA & BÄRIGA RÖDA VINER som pinot noir
Fyllighet 6
Fruktsyra 9
Strävhet 6
Tillverkare Albert Morot
Artikelnr AM102
Lagerstatus 0
Leveranstid ca en vecka direkt från leverantör
Tillbaka i lager:
Avnjutes mellan 2018 - 2024

Se specifikation

The plot Surface area : 1.27 ha (3 acres) Grape variety : Pinot noir Soil : Good balance of loams, sands and clay Exposure : South-east Location : Mid-slope Planting density : 10,000 vines/ha Planting years : 1965 – 1981 – 1998 - 2006

Winegrowing Pruned using the "Guyot" method Soil worked by mounding and unmounding, then ploughed Biological protection Disbudding Green harvesting and thinning of leaves

Harvesting Picked solely by hand into small crates Sorted in the vineyard and at the winery

Vinification and ageing Vinification Traditional method, completely de-stemmed in open vats No yeasting – natural yeasts – Pigeage or remontage once a day

Ageing 14 months in French oak barrels, 30% of which are new Slow malolactic fermentation No racking

Bottling By gravity, with no fining or filtering

Per flaska Per låda
(Antal flaskor / låda: 6)

Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.

Gassås Wine

Domaine Albert Morot produces 10 appellations, farmed organically on 8 hectares (20 acres), which presents Beaune and its terroirs through a common denominator:

Full-bodied wines with agreeably fruity aromas; pure, racy wines that express each terroir‘s distinctive qualities.

The domaine also boasts one of the best plots in Savigny-lès-Beaune and a small Pommard production.


Maison Morot’s history dates back to the early 19th century. In 1820, Philibert Jacques Angélique Morot began selling wine from his vineyard, shipped by horse-drawn carriage. In 1860, he was joined by his two sons, Simon (based in Rouen, then a major commercial hub) and Albert (based in Beaune).


In 1880, Albert – then aged 50 – continued the business on his own, under his name: Albert Morot.

This name was kept by his only daughter, Berthe, and his son-in-law, Louis Jean Blanlot.

He bought the land at La Creusotte and built the Château (1898). During the phylloxera crisis, he also took advantage of the low price of vineyards to buy several hectares (1890) in Beaune and Savigny.

Louis Jean Blanlot died prematurely at 52, leaving his wife Mme Berthe Blanlot to run the domaine with the help of her two sons-in-law.

In 1926, she was succeeded by one of her two daughters, Yvonne. Her first husband having died at the front in the First World War, Yvonne later married Albert Choppin.

The company sold its premises, wine cellars and shops located at rue Sainte Marguerite, Beaune to concentrate its activities at Château de la Creusotte. Its cellars were enlarged to accommodate increased activity.


During the war, the wine was requisitioned for sale to the Germans. The Château was also occupied for a few days by the German occupation troops.

The post-war years were difficult. Wine consumption was very low. Faced with financial difficulties, the domaine was forced to sell 2 hectares (5 acres) of vines.


Guy Choppin, Yvonne’s eldest son, took over the running of the estate at the age of 23. Sales gradually recovered.


Françoise, Guy’s sister took over and immediately stopped the negotiant business to concentrate totally on her own production. She positively changed the quality of all the production and developed the export business, which had been started after the first World War.


Her great-nephew, Geoffroy Choppin de Janvry, continued the quality programme introduced by his aunt. To obtain grapes of the highest possible quality, this agronomist implemented a full range of approaches, including working the vines, green harvesting and thinning leaves, double sorting during harvesting to reduce interventions in the winery to a minimum.


After a number of successful trials, Geoffroy switched to organic farming methods. He produced his first certified vintage in 2015.



Two traditional Burgundy grapes are used, Pinot Noir for red wines and Chardonnay for white wines. The vine stocks are planted at one-metre intervals, a planting density of 10,000 vines per hectare (4,000 vines per acre).

After the last leaves have fallen, the vines are pruned using the traditional Burgundy pruning method, “guyot”.

The soil is mounded at the beginning of winter and then removed in spring. It is then worked regularly to prevent weeds taking root. Because the domaine is certified Organic, no weed killers are used. Starting in August, the grass is allowed to compete with the vines, boosting concentration in the grapes.

Only two products are used to prevent disease: copper and sulphur. These products are not absorbed by the plant; they remain on the surface to form a protective barrier against mildew and powdery mildew.

Green harvesting and regular thinning of leaves are carried out in July to favour ripening and concentration in the grapes, and to reduce the risk of disease as much as possible.



The harvest date is set based on the optimum maturity of the grapes.  Special attention is paid to the quality of the skins and seeds.

Harvesting takes 5 days, with a team of about 40 people.

The grapes are picked solely by hand and placed in small crates.

The harvested grapes are sorted twice, once in the vineyard and then in the winery, so that only ripe, healthy grapes are used for each vintage.

This produces low yields, averaging 37 hl/ha.

La vinification


For reds :

Traditional vinification methods are used, with completely de-stemmed’s crops in open vats.

Pre-fermentation maceration takes place over 4 – 7 days.

The local yeasts work naturally and boost the expression of each terroir.

Cap-punching [pigeage] of the vats is generally carried out once a day to favour interactions between the skin, seeds and juice. There may also be [remontage], pumping the wine from the bottom over the surface cap, if the wine requires this.

After twenty days of maceration and fermentation, the free-run wine is drawn from the vat. The press wine, obtained gently with a pneumatic press, is tasted regularly to avoid drying tannins. Only the very best of the press wine is added to the free run wine.

For whites :

When they arrive at the winery, the grapes are de-stemmed and then gently pressed. The must is then placed in vats for a couple of days to clarify before being transferred to barrells. Fermentations take place in oak barrels, 30% of which are new, in the cellar.







Red wines:

The wines are aged for about 14 months in medium toasted French oak barrels, 30% of which are new.

Malolactic fermentation is slow, thanks to the temperature in the first level of the cellar dropping significantly in winter. Racking is not carried out.

At the end of the ageing process, the wines are vatted and blended by appellation. They are then bottled under a waning moon, directly in the cellar, by gravity with no fining or filtering.

White wines:

The wines are lightly stirred (batonnage) from the end of the alcoholic fermentation to the beginning of the malolactic fermentation.

At the end of the aging process,  for about 12 months, the wines are vetted and blended by appellation.  They are then bottled under a waning moon, directly in the cellar, by gravity.

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