Planted in 1956, the 1er Cru of Morgeot is on a gradual slope. History dates back to the French Revolution when the Abbey of Morgeot was ruined. The estate of the Laquiche family was spared and remains today.
Shallow, well draining, pebbly soils
Traditional fermentation in barrel
12 months in barrel, 30% new
(from the climat of Brussonnes). Ripe and mildly exotic aromas reflect notes of petrol, essence of apple and a whiff of as yet unabsorbed sulfur. The rich, concentrated and broad-shouldered flavors possess evident power as well as fine punch on the solidly complex and sneaky long finish. This is very Morgeot in that it’s muscular and robust if not particularly refined. 91/2023+
Field Publication Computed: