This is, in fact, all pinot but is too far from the main road (below Gevrey and Morey) to be allowed the Bourgogne Rouge appellation. Glowing purple. There may be a slight suggestion of something volatile here, light and tasty otherwise with very good length. Juicy and low in acidity.
Jasper Morris MW, InsideBurgundy.com (March 2020)
Very light, understated fruit with a glue flavour on the finish.
Drink 2019 - 2020
Richard Hemming MW, JancisRobinson.com (January 2019)
About this WINE
Domaine Henri Jouan
Domaine Henri Jouan, now labelled as Philippe Jouan, is a small domaine located on a side street in Morey-St-Denis, a village in the Burgundy wine region of France.
The estate has a rich family history rooted in winemaking, with Philippe Jouan's great-grandfather being a barrel cooper and his grandfather involved in wine distribution. The vines for the Domaine were acquired from Philippe's grandmother's side of the family, the Noirot family.
Although the Domaine is relatively small, spanning only three hectares, it has gained recognition over the years. Philippe's father played a significant role in putting the Domaine on the map, albeit discreetly.
Previously, a significant portion of the grapes were sold in bulk to a distinguished négociant, but recently they have expanded their winery and can retain more wine for their own production. However, they still maintain a relationship with their long-term merchant customer, with whom they have collaborated for 65 years across generations.
The Domaine values gentle pressing to avoid extracting complex tannins in winemaking practices. Philippe follows his father's approach of destemming the grapes but has introduced a variation by adding back a small proportion (up to 10%) of the stems. They have also made some vineyard adjustments, reducing treatments and implementing strategic de-leafing on the north side to inhibit oidium, a fungal disease.
Burgundy never quite achieved its political ambitions of being a kingdom in its own right, but for many, the region produces some of the most regal red and white wines in the world.
In Burgundy there are 100 different appellations, numerous individual vineyards and more than 3,000 individual producers. Around 15 million cases are produced annually from 26,500ha of vines in Burgundy, which is usually sub-divided into five regions: Chablis in the Yonne department; the Côte de Nuits and Côte de Beaune in the department of the Côte d'Or; and the Chalonnais and Mâconnais in the Saone-et-Loire.
The world's most famous white wine grape may have originated in Burgundy, where there’s a village called Chardonnay (near Mâcon). This marvellous, full-bodied grape responds well to barrel ageing and can produce wines of great complexity that can age for decades. More often than not though, in recent times, the wines are better enjoyed in their youth. The simpler white wines of Chablis to the north, and the Mâconnais in the south, are usually made in stainless steel to preserve freshness.
The heartland for white Burgundy is the Côte de Beaune with its three great villages, Meursault, Puligny-Montrachet and Chassagne-Montrachet. Here the vineyard classification system really comes into its own. On the flattest land, the wines will be classed only as generic Bourgogne Blanc; as the slope begins to rise, the wines are designated by the name of their village. At mid-slope, the finest vineyards (whose wines are bottled separately) are categorised as Premier Cru (eg Les Charmes) or Grand Cru (Le Montrachet).
Though attractive wines can be found in the Côte Chalonnais (Mercurey, Givry), the great red wines of Burgundy are found in the Côte d'Or. The line of magical villages which constitutes the Côte de Nuits, Gevrey-Chambertin, Morey-St Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée and Nuits-St Georges is practically a roll call of great names. The Côte de Beaune competes through such gems as Volnay and Pommard, which are adjacent yet contrasting villages: lacy elegance for the wines of Volnay, while sturdy and more structured in those from Pommard.
Whereas Burgundy used to be considered a veritable minefield because of the complexity of choice, these days it is more of a playground for the adventurous wine lover, thanks to the vast increase in number of quality-conscious, properly-trained producers.
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.