Morey‑Saint‑Denis Premier Cru Clos Sorbé Vieilles Vignes 2018

Winery Background and History: Domaine Henri Jouan is a tiny family estate in Morey‑Saint‑Denis (approx. 3 ha total), run by Philippe Jouan. The domaine maintains traditional methods passed down through generations—hand harvesting, 100% destemming, fermentation in concrete vats, use of an antique wooden press, and gentle extraction. Close Sorbé is widely lauded as their flagship Premier Cru, often considered close in quality to a Grand Cru despite limited production. 

Producer and Wine Maker: Philippe oversees vineyard and cellar work, relying on minimal intervention. Grapes are hand-picked and fully destemmed; fermentation occurs in cool concrete vats. Aging is done in François Frères barrels (approximately 25–40% new oak) for around 12–14 months, with minimal sulfur and filtration to preserve fruit purity. The process is entirely gravity-fed and artisanal. 

Vineyards and Micro Climate: The Clos Sorbé parcel is southeast‑facing lower slope of Morey‑Saint‑Denis, planted on clay–limestone soils rich in stones, at about 220–240 m altitude. Old vines (45–100+ years) enjoy morning sun and cool nights typical of this Côte de Nuits microclimate, imparting both power and finesse. 

Vinification & Aging Methods: After manual harvest and destemming, grapes undergo a ~12–14 day cool fermentation in concrete vats with gentle punch‑downs. Wines then age about a year in oak barrels (25–40% new), followed by gravity-driven racking and minimal filtration. Sulfur additions kept low. 

Tasting Notes: The 2018 displays a fragrant bouquet of dark cherries, cassis, smoked meat, black licorice, and spice with slate and violet touches. The palate offers medium–full body, concentrated fruit, powdery tannins, crisp acidity, and a long savory finish. 

Food & Wine Pairing: Best with rich, savory dishes: roast lamb, game birds (duck, pigeon), mushroom risotto, beef bourguignon, or strong cheeses like Époisses. Its structure and acidity balance well with hearty flavors. 

Service Methods and Temperatures: Serve at 14–16 °C in a medium-large Burgundy glass. Light decanting (~30 minutes) is advised to open aromatics and soften tannins.

Storage and Aging Potential: With proper cellar conditions (12–14 °C, ~70% humidity), this wine will evolve beautifully between 2023 and 2040, developing tertiary notes of forest floor, leather, and truffle while retaining refined acidity and structure. 

Grape Varietals & percentage used: 100% Pinot Noir, per appellation norms and the domaine’s single-varietal focus. 

ABV (Alcohol by Volume): Approximately 13.5%, in line with Jouan’s typical style and the ripe 2018 vintage. 

Scores:

• Wine Advocate (William Kelley): 90–92/100 for the 2018 vintage