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Domaine Pierre Girardin Morey-Saint-Denis 1er Cru "Les Monts Luisants"
Domaine Pierre Girardin

Morey-Saint-Denis 1er Cru "Les Monts Luisants"

฿฿฿

SKU:WRW6743DJIn stock
Renowned

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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