
Morey-Saint-Denis 1er Cru "Les Monts Luisants"
฿฿฿
Premier Cru.
Pierre-Vincent Girardin launched his domaine in 2016 at roughly 19 years old — the 13th generation of a Burgundian winemaking family — and immediately broke from the richer, more extracted house styles that dominated his appellation. Les Monts Luisants sits on the upper slope of Morey-Saint-Denis, where thin Jurassic marl over fragmented limestone scree at approximately 280–300 m elevation forces vines into deep root systems, producing small-berried fruit with pronounced mineral tension and cooler aromatic register than lower-slope premiers crus. The 2022 vintage, warm but retaining freshness in elevated parcels, amplifies the site's characteristic iron-laced earth and dark fruit concentration without sacrificing lift. In the cellar, Girardin vinifies with 100% whole-cluster inclusion (a practice adopted across his red range from 2021), employing long gentle pressing with little to no pigeage — a deliberate choice to build texture through stem tannin rather than extraction. Aging runs 12 months in 228-litre barrels at low new-oak percentage, followed by three months in tank before bottling unfined and unfiltered on the lunar calendar. The special feature here: Les Monts Luisants is one of Morey's most topographically extreme premiers crus, historically planted to Aligoté and Chardonnay on its uppermost sections — Girardin's red interpretation from this site is a deliberate transgression of that white-wine legacy, channelling the climat's stony austerity into Pinot Noir of uncommon structural tension.
Details
- Country
- France
- Region
- Burgundy
- Subregion
- Côte de Nuits
- Variety
- Pinot Noir
- Vintage
- 2022
- Bottle size
- 750 ml
Taste profile
- Body
- Medium
- Acidity
- High
- Tannin
- Medium
Pairs well with
- Roast poultry & chicken
- Game meats
- Soft & creamy cheese
- Mushroom & truffle dishes
- Duck & game birds
Sommelier’s pick: Roasted squab with black truffle jus and celeriac purée · Venison loin with juniper-berry sauce and root vegetable gratin · Mushroom-stuffed ravioli in brown butter with sage
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