Henri & Philippe Jouan Morey‑Saint‑Denis Premier Cru Clos Sorbé Vieilles Vignes 2019

Winery Background and History: Domaine Henri Jouan is a tiny, family‑run estate located in Morey‑Saint‑Denis (about 3 ha total), maintained by Philippe and Henri Jouan. Two generations strongly rooted in traditional winemaking—harvest by hand, minimal intervention, use of a 100‑year‑old wooden press, and concrete vats—produce terroir‑driven Pinot Noirs revered for their purity and finesse. Clos Sorbé is their flagship Premier Cru, highly respected for being nearly Grand Cru in quality. 

Producer and Wine Maker: Philippe Jouan personally oversees viticulture and cellar work. Grapes are hand‑picked and fully destemmed. Fermentation is carried out in concrete vats with gentle punch‑downs; early malolactic fermentation follows. Wines are aged for 12–14 months in François Frères barrels, with ~25–40% new oak depending on the cuvée, followed by gentle filtration. Sulfur additions are kept minimal to preserve brightness and purity. 

Vineyards and Micro Climate: The Clos Sorbé Premier Cru is a ~3.3‑ha southeast‑facing parcel on the lower slope of Morey‑Saint‑Denis, planted on clay‑limestone soils rich in stones for drainage. Vines are Vieilles Vignes (45–100 years old), benefiting from warm sun exposure and cool nights, yielding wines with tension, elegant structure and dark cherry undertones. 

Vinification & Aging Methods: After hand harvesting, grapes are fully destemmed (rarely whole cluster), with a 12–14 day cool maceration. The cold fermentation ensures aromatic precision. Subsequent aging in oak—25–40% new—imparts structure while preserving fruit character. The wine sees gentle handling and minimal sulfur additions to retain herbal clarity. 

Tasting Notes: The 2019 vintage shows dark cherry and raspberry aromas with hints of orange rind, rose petals, raw cocoa and earthy undergrowth. The palate is elegant yet energetic, with fine‑grained tannins, lively acidity, savory minerality and smoked game complexity. Flavors tighten seamlessly into a long, refined finish. 

Food & Wine Pairing: Pairs beautifully with roast or braised game birds (duck, goose), pigeon, lamb, venison stews and rich poultry. Its savory depth, structure and acidity also complement mushroom risotto and herb-forward dishes. 

Service Methods and Temperatures: Serve at 14–16 °C in a medium‑large Burgundy glass. A light decant (~30 min) is recommended to open aromatic layers. Best enjoyed shortly after opening to appreciate purity and length.

Storage and Aging Potential: This wine matures gracefully over time. Optimal drinking window spans from 2024 to 2040 under proper cellaring conditions (~12–14 °C, 70 % humidity). With age it evolves tertiary notes—forest floor, leather and truffle—while keeping its vibrant structure. 

Grape Varietals & percentage used: 100 % Pinot Noir, per appellation regulations and the estate’s single‑varietal style. 

ABV (Alcohol by Volume): Approximately 13.5 %, consistent with the 2019 vintage and producer style.