Albert Morot : Savigny-Les-Beaune 1er cru "Clos de la Bataillère" 2024

Characteristics and Tasting Tips for the Savigny-Les-Beaune 1er cru "Clos de la Bataillère" 2024 by Albert Morot

Tasting notes

Colour
This white wine reveals a pale golden-yellow colour, a sign of lovely freshness and a still youthful character.

Nose
The nose opens with delicate notes of white flowers and white peach, enhanced by a mineral touch characteristic of the limestone terroir of Savigny-Vergelesses.

Palate
The palate is full and structured, with a subtle balance between energy and unctuousness. The wine finishes on a long, mouthwatering finish, carried by lovely tension.

A Chardonnay from a rare monopole in the terroir of Savigny-lès-Beaune

The estate

Founded in 1820 in Beaune as a négociant house, Domaine Albert Morot has gradually built up an 8-hectare vineyard, the vast majority of which is classified Premier Cru. Acquired by the family group of Guillaume and Sophie Poitrinal, the estate is now technically managed by Pierre-Jean Villa, a Rhône winemaker who has returned to his Burgundian roots since 2023. Certified organic since 2015, Albert Morot looks after the Clos de la Bataillère, a rare monopole planted with both white and red varieties.

The vineyard

This white wine comes from the Clos de la Bataillère, a walled monopole of around 2 hectares located in the climat of Les Vergelesses in Savigny-Les-Beaune. The Chardonnay vines, with an average age of about fifteen years, are planted mid-slope at an altitude of around 250 metres, on sandy limestone soil with an east/south-east exposure. Trained using the Guyot-Poussard method and cultivated according to organic farming principles, these plots deliver a controlled yield of around 45 hl/ha.

Vinification and maturation

The grapes for the Savigny-Les-Beaune 1er cru "Clos de la Bataillère" 2024 are harvested by hand into small perforated 15 kg crates, with sorting carried out in the vineyard. The whole bunches are gently pressed, then the must undergoes cold settling for 24 to 48 hours before being transferred to 400-litre French oak barrels, where alcoholic and malolactic fermentations take place. Maturation continues for 12 months in barrel, followed by 6 months on fine lees in stainless steel tank, before bottling in keeping with the lunar calendar.

Grape variety

100% Chardonnay.