Henri & Philippe Jouan Morey‑Saint‑Denis Vieilles Vignes 2019

Winery Background and History: Domaine Henri Jouan, located in Morey‑Saint‑Denis within Burgundy’s Côte d’Or, is a small, traditional estate spanning roughly three hectares. Since the 1990s Philippe Jouan manages the estate, continuing vintage-old winemaking techniques including full destemming and fermentation in concrete vats. With vines aged between 45 and 100 years across vineyards including Clos Sorbé 1er Cru, the domaine is renowned for elegant, terroir‑driven Pinot Noir wines. Ginsberg+Chan notes its purity and restrained power, comparing Clos Sorbé to a Grand Cru in intensity. 

Producer and Wine Maker: Harvest is performed entirely by hand and grapes are fully destemmed. Fermentation is cool and gentle in concrete vats. After ferment, early malolactic conversion takes place. Aging occurs in François Frères barrels with between 25–40% new oak depending on cuvée, enhancing structure without overwhelming fruit. Philippe emphasizes minimal extraction and lineage through traditional use of a 100‑year‑old wooden press. 

Vineyards and Micro Climate: “Vieilles Vignes” refers to old-vine parcels within Morey‑Saint‑Denis village cru sites. Soils are typical clay-limestone of Côte de Nuits with excellent drainage. These south‑facing slopes capture warm sunlight while cooler nights retain acidity, yielding Pinot Noir with both ripe fruit and tension. Vines range from 45 to over 100 years. 

Vinification & Aging Methods: After hand harvesting, fruit is fully destemmed and subjected to a short cuvaison (~12–14 days) with gentle punch‑downs. Fermentation occurs in concrete, followed by early malolactic. The wine ages for 12–14 months in French oak barrels (25–40% new), before bottling minimally filtered. Sulfur additions kept low to preserve vibrancy and purity. 

Tasting Notes: Deep garnet, the 2019 expresses aromas of red and black cherries, violets, subtle earth, and spice. The palate is medium‑full with polished tannins, vivid acidity, and long persistence. Features herbal nuances, menthol undertones, and a savory minerality that lend complexity and focus. 

Food & Wine Pairing: Ideal with roast game birds, duck breast, lamb, venison stews, mushroom risotto, or rich poultry dishes. Its structure and acidity complement savory, herb-forward dishes gracefully. 

Service Methods and Temperatures: Serve between 14–16 °C in a medium-large Burgundy glass. A light decant (30 minutes) can help open aromas, especially if drinking earlier in its evolution.

Storage and Aging Potential: Excellent aging potential. Drinking window from 2024 to 2040 under proper cellar conditions (~12–14 °C, 70% humidity). Over time it develops tertiary notes of forest floor, leather, and truffle while retaining balance. 

Grape Varietals & percentage used: 100% Pinot Noir—classic for Morey‑Saint‑Denis Vieilles Vignes. 

ABV (Alcohol by Volume): Approximately 13–13.5%, typical for the vintage and producer.