Discover Morey Saint-Denis in six wines
Surrounded by illustrious neighbors, Morey Saint-Denis is an appellation that can be disgracefully overlooked despite the stellar quality of its Pinot Noir. Boasting five Grand Crus (including Clos de la Roche and part of Bonnes Mares) and a plethora of Premier Crus, this tiny AOC’s bold red wines feature concentrated black and red fruit with hints of violet underlaid by truffle, forest floor, and game with robust yet rounded tannins.
Morey Saint-Denis has quietly forged its own identity for years but if you’re looking for pointers for this lesser-known commune, the style of its reds lies somewhere between the substantial build of Gevrey-Chambertin and the fragrant, open quality of Chambolle-Musigny. The lower profile of Morey Saint-Denis’ elegant, powerhouse wines means excellent value – and they cellar as well as any top-tier Burgundy.
Fast facts
Name: This appellation’s name derives from the Grand Cru vineyard Clos Saint-Denis which, in turn, dates to the 11th century with the founding of the religious order the Collegiale de Saint-Denis de Vergy. Founded in 1023, the order’s monks established vineyards over the following centuries.
Location: Morey Saint-Denis is located in the northern part of Côte de Nuits between the prestigious Gevrey-Chambertin and Chambolle-Musigny.
Climate and Soil: The commune’s vines thrive in a continental climate in limestone and clay-limestone soils. Vineyard sites face east and reach 220 to 270 meters in altitude.
Grapes: Pinot Noir covers the lion’s share of vineyard hectarage, but the appellation is a red and white wine producer. Small quantities of Chardonnay, Pinot Blanc, and Aligoté are also produced.
Appellation: Morey Saint-Denis officially received Grand Cru status on December 8th, 1936.
Food pairing: With a classic, robust Côte de Nuits character, Morey Saint-Denis Pinot Noir pairs perfectly with rich meats like roasted or braised game. The wine’s firm tannic structure also makes steak an ideal pairing dish while soft-centered cheeses match its smooth, rich mouth.
Fun fact: A common practice in Burgundy at the time, Morey village gained the suffix Saint-Denis in 1927 after one of its premium vineyards, Clos Saint-Denis. This new identity and its appellation designation acquired a few years later combined to boost the village’s wine-producing status and prosperity.
We’ve selected a range of Morey Saint-Denis to both pique and satisfy your curiosity about this unique and eclectic Burgundy appellation.
Mosel's Rieslings are known for their intense yet elegant minerality and their balance between sweetness and acidity. Below, are six wines that exemplify the region's unique charm.
Indulge in the wines:
Founded in 1924 in Chambolle-Musigny, Domaine Georges Roumier produces some of the region’s most coveted wines. Driven by terroir expression, the house vinifies with indigenous yeasts, low fermentation temperatures, and minimal oak. This Premier Cru offers intense dark berry coulis, violet, and earthy hints in a smooth, mid-weight mouth with a remarkably long, rustic finish. Burghound gave this Morey Saint-Denis 91 points.
Based in Morey Saint-Denis since its establishment by Burgundy newcomer, Jacques Seysses in 1968, Domaine Dujac is a leading producer in the Côte de Nuits and Côte de Beaune. In its home village, it crafts wines from Grand Cru, Premier Cru, and village-level appellations benefiting from local clay and limestone soils. The estate has practiced organic viticulture since 2011. This 94-point (Burghound) Premier Cru blend from four vineyards illustrates the diversity of expression in this appellation, with a floral character and taut, medium-bodied palate.
Domaine des Lambrays is celebrated for its Pinot Noir with the Clos des Lambrays Grand Cru (nearly a monopole) the jewel in its crown. It also makes a choice selection of red and white Premier Crus, a village-level wine, a Bourgogne Rosé, and grape brandy. The Clos des Lambrays site covers 8.84 hectares, boasting diverse soils and vines with an average age of 40 years. In the cellar, wines see fermentation in open vats followed by 18 months of maturation in French oak barrels. This Morey Saint-Denis Loups is a Premier Cru crafted with fruit from younger vines on Clos des Lambrays and Clos Sorbet. Produced with 50% whole clusters, this Burgundy displays fresh red fruit, herbal tea hints, a smooth mouthfeel, and an impressive finish.
Domaine Perrot-Minot is an esteemed estate that owns parcels in seven Côte de Nuits Grand Cru vineyards. Renowned for its old vines and low yields, the house uses minimal new oak during maturation with one- and two-year-old barrels, allowing the terroir to shine through. Burghound gave this Premier Cru La Riotte 92 points for its layers of red fruit, florals, and delicate earthy hints. Sveltely muscular, the mouth is refined, and the finish is persistent.
Domaine Ponsot, founded in 1872, is admired for its Grand and Premier Cru Pinot Noir, Chardonnay, and the singular Clos des Monts Luisants, made 100% from Aligoté. Vineyard berry sorting, indigenous yeasts, and aging in French oak barrels with an average age of 20 years are typical practices at this prestigious house. Cuvée des Alouettes is made from fruit grown in the heart of Monts Luisants, just one meter from the acclaimed Grand Cru “Clos de la Roche”. Featuring ripe, concentrated plum, and forest floor in a rich, opulent mouth with firm tannins closing in a balanced finish, Burghound awarded this Premier Cru 93 points.
Domaine Leroy is a legendary wine producer renowned for its outstanding red and white wines and pioneering work in biodynamic viticulture. Founded by Lalou Bize-Leroy in 1988, with roots dating to the late 19th century, the house is famed for its painstakingly precise winemaking with hand-plowed vines, green harvesting, ambient yeasts, extended maceration, and gravity bottling. The 1984 vintage was a tough one, but Bize-Leroy managed to craft an exceptional village that was stored in her own cellars until it was recently made available as part of a series of “exclusive late releases”. This red boasts fresh sour plum and good acidity, belying its vintage.
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