Domaine des Lambrays : Morey-Saint-Denis Village 2022

Tasting characteristics and advice for the Domaine des Lambrays Morey-Saint-Denis Village 2022

Tasting

Nose

The nose is fragrant, expressive, and intense.

Palate

The palate reveals a fleshy, rich, silky texture, carried by remarkable balance.

Serving and cellaring

To fully enjoy this wine, it is recommended to open the bottle 3 hours before serving without decanting, simply removing the cork. The ideal serving temperature is between 16 and 17°C.

An organic-certified Morey-Saint-Denis Village from Domaine des Lambrays

The estate

Established in Morey-Saint-Denis in the heart of Burgundy, the Domaine des Lambrays covers 10.52 hectares, including 8.84 hectares classified as grand cru since 1981. Owned by the LVMH group since 2014 and managed by Jacques Devauges since 2019, the estate stands out for its near-monopoly on the Clos des Lambrays grand cru appellation. Only a 420 m² plot belongs to Domaine Taupenot-Merme. This unique concentration in Burgundy, combined with a history dating back to 1365, gives the estate an exceptional heritage status.

The vineyard

The vines for Morey-Saint-Denis Village are planted a few meters above the prestigious Clos des Lambrays. The terroir is characterized by limestone soils that are particularly rich in minerals, which impart their distinctive character to the wine. The 2022 vintage marks an important milestone, as it is the estate’s first harvest certified organic.

The vintage

The 2022 growing season began early, with budbreak on April 8—two days ahead of schedule. Mid-flowering occurred on May 28, ten days earlier than usual. A wet June encouraged harmonious vine growth, while July and August were very dry and sunny, delaying ripening by a week. Harvesting took place on September 8, 2022, making it possible to pick grapes at optimal ripeness.

Winemaking and aging

Winemaking for this Morey-Saint-Denis Village 2022 was carried out entirely by gravity, without the use of stems (0% whole cluster). The long, harmonious fermentation lasted three weeks in wooden vats, using exclusively indigenous yeasts. The aging of this Burgundy wine continued for 17 months in oak barrels, 20% of which were new.

Grape variety

Pinot noir (100%).