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Olivier Morin Constance Bourgogne Rouge
£20.57

Domaine Olivier Morin

Olivier Morin Constance Bourgogne Rouge

Aromas of fresh strawberries and red cherries. Some red liquorice and bright fruity acidity.

Country: France
Region: Burgundy
Grape: Pinot Noir
Colour: Red
Bottle Size: 75cl
Alcohol: 12.5%
Vintage: 2017

The 12 hectares of vineyards for this family Domaine have been owned by the Morins since 1650, though Olivier did not immediately take to the family Domaine after his oenological studies in Beaune, deciding first to spend 10 years as a radio DJ.  A first for Uncharted!

In 1992 he returned home to Chitry (South West of Chablis towards Auxerre) where he grows Aligoté, Pinot Noir and Chardonnay on their Kimmeridgian clay-limestone soils.

Chitry is at or near the limit of where Pinot Noir will ripen, but Olivier embraces this to make delightfully pure, terroir-driven wines that are a complete joy to drink.  All work is done by hand and no chemicals are used in the vineyards. The grapes are destemmed then given a short cold soak to encourage fruit extraction.  

They are then fermented with natural yeasts (with some pump overs but no punchdowns), very little SO2 and are bottled with little to no filtration after 12-15 months in a mix of old foudres and barrels.

PRODUCER NOTES

The 12 hectares of vineyards for this family Domaine have been owned by the Morins since 1650, though Olivier did not immediately take to the family Domaine after his oenological studies in Beaune, deciding first to spend 10 years as a radio DJ.  A first for Uncharted!

In 1992 he returned home to Chitry (South West of Chablis towards Auxerre) where he grows Aligoté, Pinot Noir and Chardonnay on their Kimmeridgian clay-limestone soils.

FARMING & WINEMAKING NOTES

Chitry is at or near the limit of where Pinot Noir will ripen, but Olivier embraces this to make delightfully pure, terroir-driven wines that are a complete joy to drink.  All work is done by hand and no chemicals are used in the vineyards. The grapes are destemmed then given a short cold soak to encourage fruit extraction.  

They are then fermented with natural yeasts (with some pump overs but no punchdowns), very little SO2 and are bottled with little to no filtration after 12-15 months in a mix of old foudres and barrels.