Beaune 1er Cru Marconnets, Domaine Albert Morot 2022
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Why this wine
Marconnets sits at the top of the Beaune slope where the appellation runs into Savigny, and the parcel is only 0.67 hectares of 50-year-old vines. Certified organic, hand-sorted twice, gravity-fed and bottled without fining. The more aromatic and lifted of the two Morot Premiers Crus here, alongside the denser Les Teurons.
At a glance
- Grape
- Pinot Noir
- Region
- Burgundy, France
- Alcohol
- 13.00%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Red Meat, Poultry & Pork, Cheese
How it tastes
Ripe red fruit wrapped in delicate spice, with real aromatic lift. Medium-bodied, smooth and silky, the tannins finely structured and the finish long and elegant. Pinot Noir 100%.
The producer
Albert Morot began in 1820 as one of the largest negociant houses in Burgundy; later generations wound the trade down and concentrated on the estate vineyards, eight hectares spread across ten appellations, most of them Premiers Crus of Beaune. Geoffroy Choppin de Janvry took over in 2000, committed the estate to sustainable farming and gained organic certification in 2015. The Guillaume and Sophie Poitrinal family group acquired the estate in 2023 and Pierre-Jean Villa now manages the domaine. Les Marconnets is a 1er Cru climat straddling the communes of Beaune and Savigny, and this tiny 0.67-hectare parcel sits at the top of the slope facing south-east, on complex limestone mixed with loam, sand and clay. The Guyot-pruned vines average 50 years at a density of 10,000 per hectare, with a green harvest in July holding yields to 25 to 35 hectolitres per hectare. The grapes were hand-picked into small crates to avoid crushing, sorted twice, destemmed and gravity-fed into open vats, fermented on indigenous yeasts and macerated for three weeks with one or two cap submersions a day. Slow malolactic conversion followed, then 14 months in French oak of which 30 per cent was new, and bottling without fining and generally without filtration.
Food and drinking
Serve at 16 to 17C. Roast lamb, guinea fowl, beef with mushrooms, and mature Comte. Drinking from now to around 2036, and worth an hour in a decanter while young. Suitable for vegetarians and vegans.