Domaine Marchand Freres Morey St Denis Vieilles Vignes 2018
Deep purple with hint of new oak, a classy village old-vine Morey. Great velvety black cherry fruit from start to finish, spicy and full with fine tannins.
DOMAINE MARCHAND FRERES
The Domaine Marchand Freres has been in existence since 1813 through seven generations, and for most of that time it was based in Morey-St. Denis. In 1983, however, the domain bought a winemaker’s house in the very center of Gevrey-Chambertin, ostensibly for the beautiful working cellars underneath. But Gevrey gradually became the seat of the business, and today Denis Marchand lives in the beautifully restored house and receives guests in the cellars below.
The domain has small parcels in some very important vineyards in Chambolle-Musigny, Morey-Saint-Denis and Gevrey-Chambertin, including premier cru ‘Les Sentiers’ in Chambolle, ‘Le Clos des Ormes’ in Morey and ‘Les Combottes’ in Gevrey. They also have holdings in Grand Cru Clos de la Roche, Griottes-Chambertin and Charmes Chambertin. But production is tiny, 1000 cases here, a few hundred there, mere dozens in the Grands Crus. Marchand Freres is the quintessential Burgundy domain: small production, high quality.
BURGUNDY 2018 VINTAGE
There has been talk over the past year of the 2018 vintage in Burgundy being one of the greatest of all time. Comparisons with the mythical 1947, and all that. But let’s be careful and take a closer look.
We’ve tasted some marvelous wines, both white and red, and from all of the appellation levels. Purity and concentration would be the key words across the board.
But lest we forget, 2018 was the hottest vintage in Burgundy since 2003. And frankly, we were expecting wines like we got in 2003: flabby whites and Cote du Rhone-like reds. But that did not happen. And the secret to understanding 2018 Burgundy lies in understanding the difference between these two very hot years.
If you look at 2018 from start to finish, not only was it hot, it was dry: 50% less precipitation than the annual average over the past 30 years. However, if you were here in the early part of the year, you’ll certainly remember the rain.
After a very dry summer in 2017, winter 2017-18 was wet. It rained nearly every day through March and into April. And the vine was slow to bud.
That all changed in the middle of April. Wet soil and higher temperatures brought on explosive growth in the vineyards that the vignerons had a tough time keeping up with. In a week we went from bud burst to unfurled leaves.
The first flowers burst in mid-May. The crop set regularly with very little disruption, and summer settled in. The early wet conditions followed by April’s warmth saw the onset of mildew, but the fungus never stood a chance.
It was a hot and sunny summer. Some would say it was a heat wave and a drought. And we started to see signs of stress in vineyards in certain sectors. Things were better where there was a little rain. But August was bone dry. In fact, there was no rain from June 15th to the end of October.
It was about this time that comparisons to 2015 cropped up. You could see ripeness rapidly approaching, and there was talk of harvest starting at the end of August.
The vines were incredibly healthy; no moisture means no threat from mildew or odium. No rot. Good ripeness.
And, for the first time since 2009….a normal yield! So, let the harvest begin!
And it did, in the last days of August. What was most astonishing right from the start was that the perceived acidity levels seem OK. Granted, there’s no malic acid, but the levels of tartaric acid seem to be compensating, and there is an over-all impression of balance.
Also amazing was the amount of juice the crop produced. Not only was the yield bigger than the past 10 years’ average, but the amount of juice set a record for Burgundy. So there will be a lot of 2018 around.
And all this in a year that felt more like the south of Spain than Burgundy as we know it. The only thing we can attribute the quality of 2018 to is the abundant winter rains, and the vine’s ability to go searching for water when it needs it.
COTE DE NUITS
Rich in premiers crus and with 5 grands crus, the village should be a household name like its neighbors Gevrey-Chambertin and Chambolle-Musigny. In fact, Morey forms a bridge between these two appellations and shares some climat names. The grands crus form a contiguous band from north to south through the village. Yet despite the fact that Morey produces some of the most consistently excellent wines in Burgundy, fame eludes it outside of the circle of aficionados. This often means that these wines, especially the village and premier cru appellations, can be great value.
The appellation Morey-Saint Denis includes 20 premiers crus and 5 grands crus
Producing commune: Morey-Saint Denis.
Most of Morey-Saint Denis planted with Pinot Noir, although a few parcels of Chardonnay or Pinot Blanc produce a rare curious white, generally said to be firm and opulent. But Morey is known for its reds, bright ruby or intense garnet, depending on the year. The fruit is black: blackberry and blackcurrant with trademark black cherry fruit and pit. When older it is classic Burgundy Pinot, with animal notes, undergrowth, leather and truffle. Structure and balance are qualities found in all great wine, and Morey is a paradigm. Body, fruit, volume and length are part of the package that Morey climats offer to careful winemakers. The potential for greatness is part of the mystic of the appellation.
The vines grow on limestone and clay-limestone soils dating from the middle jurassic with white bathonien oolite higher on the slopes and fossiliferous bajocien limestone at the foot. The vineyards are east-facing at altitudes of 220-270 meters. Immediately below the village the slopes are differently oriented and the soil has more marl.
Almost all reds - Pinot Noir
White wines - Chardonnay
Production surface area
1 hectare (ha) = 2.4 acres
Reds : 93.03 ha (including 41.92 ha premier cru)
Whites : 3.37 ha (including 0.74 ha premier cru)
The un-PC locals call the reds of Morey-Saint Denis 'masculine', as they are classic examples of full and powerful Cotes de Nuits. So dishes should also be strong and powerful to challenge the tannins and structure of the wine. Often game birds like pheasant are mentioned, as are roasted beef or veal.
On the label, the appellations 'Morey-Saint Denis' and 'Morey-Saint Denis' may be followed by the name of a specific vineyard, known as a climat.
The names of the grands crus are the climats themselves:
Clos de Tart
Clos de la Roche
Clos des Lambrays
The following climats are classified as premier cru:
Clos des Ormes
The following climats are village wines from a single vineyard, known as a lieu-dit:
Clos des Ormes
En la Rue de Vergy
Les Champs de la Vigne
Rue de Vergy