The complex aromas of black fruit (black olives andblackberry) stem from the carefully controlled extraction process during vinification.
Its full, fat body on the palate gives it a remarkable elegance.
The rich, fleshy bouquet of aromas lingers on to reveal touches of roasted coffee, blackcurrant and prunes.
A passionate advocate of the Mediterranean Art de Vivre and owner of benchmark estates in the South of France, Gerard Bertrand reveals all the unique expression of the ‘Terroirs’ of the region.
The Minervois region, a vast amphitheatre up against the Montagne Noir, has always been a pole of attraction as witnessed by such famous historic monuments as the Chateau de Minerve. The soils, dating from the Eocene era, cover the stony, essentially limestone slopes of the Montagne Noir.
|Wine maker notes
|All the grapes are hand-picked. After total destemming, the two varieties are vinified separately so as to express the full potential of each one.
After the malolactic fermentation in the vats, the two varieties are blended and part of the wine is left to age in 225-litre Bordeaux barrels for roughly 8 months.
After light fining and bottling, the wine is kept for several months before marketing.
|Morin harkens back to the past, with the certainty that great wine can only be made from low yields and grapes that are harvested by hand. In every vintage (with his severe pruning and selection at harvest); on average, Morin has a meager 40 hl/ha. For us he sets aside his oldest vines from various parcels, including Chene Marchand which make the richest most intense wine he offers. This Vieilles Vignes cuvee is very ripe, complex, and just the paradigm of Sancerre on the nose. Linger over the bouquet, and judge every other Sancerre you experience by this. On the palate it is concentrated, tight, profound, with a perfect web of fruit and mineral tones and exquisite finish.