Louis Lequin
Chassagne Montrachet Rouge 1er Cru Morgeot 2022
| Denomination | AOC Chassagne-Montrachet 1er Cru |
|---|---|
| Alcohol content | 13.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Ageing in French oak barriques for 10–16 months, with 20–30% new oak (depending on the vintage). |
- Origin and area: Burgundy, Chassagne-Montrachet Premier Cru Morgeot
- Grape variety and alcohol content: 100% Pinot Noir, 13.5% vol, 0.75 l bottle
- Aromas and appearance: garnet red; hints of red fruits and spices, refined and complex
- Vinification method: cold maceration and fermentation with indigenous yeasts
- Ageing and serving suggestions: 10–16 months in French oak; decant for 1 hour
Description
What type of wine it is
Louis Lequin's Chassagne-Montrachet Premier Cru Morgeot is a still red wine that elegantly expresses the character of Burgundy. Made from Pinot Noir grapes, it reveals a visual profile with garnet-red hues and a bouquet of red fruits enhanced by subtle spicy notes. The use of indigenous yeasts during fermentation gives the wine a balanced structure, while careful ageing in French oak barrels defines its aromatic complexity and remarkable persistence.
Where it comes from
This wine originates from the heart of the Premier Cru Morgeot, in Chassagne-Montrachet, an area of Burgundy renowned for the quality of its soils. Louis Lequin cultivates the parcels dedicated to this rare red wine here, applying Royat cordon pruning, a method that encourages excellent ripening while naturally limiting the yield. The identity of the terroir emerges in the glass through a velvety texture and a harmonious structure, offering a deep sip characterised by a long and balanced finish.
How it is produced
The process involves hand-harvesting the grapes, which are mostly de-stemmed or sometimes vinified as whole bunches. The winemaking process lasts about a month, starting with a cold maceration followed by fermentation. Subsequently, the wine matures for a period ranging from ten to sixteen months. The thoughtful use of new wood in French oak barrels enriches the natural spiciness without overpowering the character of the grape variety, ensuring an intense flavour and an impeccable taste balance.
History and curiosities
Since 1604, the Louis Lequin family has handed down its noble Burgundian winemaking vocation across its seven hectares of estate. The prestigious Chassagne-Montrachet Premier Cru Morgeot represents a true rarity: a fascinating red wine produced in an appellation famous for its whites.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
I prune the Pinot Noir vines according to the Cordon de Royat method; this allows me to limit the yield, to aerate the vine and to give more sunlight to the grapes. These factors give greater grape maturity, more colour and more flavour. Read more
| Name | Louis Lequin & Fils Chassagne Montrachet Rouge 1er Cru Morgeot 2022 |
|---|---|
| Type | Red still |
| Denomination | Chassagne-Montrachet AOC |
| Vintage | 2022 |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Louis Lequin |
| Story | History and curiosities Since 1604, the Louis Lequin family has handed down its noble Burgundian winemaking vocation across its seven hectares of estate. The prestigious Chassagne-Montrachet Premier Cru Morgeot represents a true rarity: a fascinating red wine produced in an appellation famous for its whites. |
| Origin | Chassagne-Montrachet (Burgundy), France |
| Cultivation system | Royat Cordon |
| Fermentation | One week |
| Production technique | Three-phase winemaking with cold maceration, fermentation with indigenous yeasts and prolonged maceration/extraction; ageing in French oak barriques for 10–16 months (20–30% new oak); hand-harvested grapes, mostly destemmed with occasional whole bunches; Royat cordon pruning. |
| Wine making | Winemaking process of approximately one month in three stages: one week of cold maceration, one week of fermentation using only indigenous yeasts, followed by two weeks of gentle but prolonged maceration and extraction; ageing in French oak barriques for 10–16 months with 20–30% new wood; hand-harvested grapes, mostly de-stemmed with occasional whole bunches. |
| Aging | Ageing in French oak barriques for 10–16 months, with 20–30% new oak (depending on the vintage). |
| Allergens | Contains sulphites |