BURGUNDY Domaine Jean & Jean-Marc Pillot Chassagne-Montrachet red 1er Cru Morgeot, 2016

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Domaine Jean & Jean-Marc Pillot Chassagne-Montrachet red 1er Cru Morgeot, 2016


Category: France, BURGUNDY, Domaine Jean & Jean-Marc Pillot, 2016

Intense nose of black pepper and red currant and blackberry  fruit. Rich and full wine, ripe tannins, great structure and long finish.

£48.95 for 6 or more

In stock

Unit price£54.50

Case price£48.95

(for 6 or more)

Representing the fifth generation to produce wine on the 6 hectare family domaine, Jean-Marc came to work with his father, Jean, in 1985. Motivated by the same pride in their wines and love of their job, they succeeded in creating a fine reputation even among the most demanding connoisseurs. In 1991, Jean-Marc and his sister, Béatrice, took over from Jean. Their ambition was to perpetuate the family tradition based on the same uncompromising standards. They went from strength to strength, expanding their vineyard holdings to 11 hectares. One of the unusual characteristics of the Domaine is the even division between Pinot Noir and Chardonnay vines.


100% Pinot Noir

Vineyard & Vinification Note

Jean-Marc’s number one priority is to respect the terroir he has inherited. The soil is ploughed all year long. Organic fertilisers are adapted to the needs of each vine and the specific nature of each plot. Sustainable methods are used to fight against fungal diseases with maximum respect for the vines and their environment. A true believer in the saying that “great wine is made in the vineyard”, Jean-Marc lavishes great care and attention on his vines: March pruning, green harvesting, and manual picking account for quality grapes that are absolutely essential for making great wine.

The harvest is done by hand. The grapes are sorted and 80% destemmed as soon as they arrive in the vat room before being put into an open vat to undergo cold pre-fermentation maceration for about 4 days. Alcoholic fermentation takes place traditionally for 10 days with daily pumping over and pigeage (punching down the cap). Once the wine is run off from vat and the marc pressed in a pneumatic press, the wines are left to age in barrel on the fine lees for 12 months. Malolactic fermentation takes place during this time. The wines are racked just once before being put into stainless steel vats, where they are blended for six months prior to bottling in the month of April.

Tasting Note

Intense nose of black pepper and red currant and blackberry  fruit. Rich and full wine, ripe tannins, great structure and long finish. Vegan.

Burghound Tasting Note

An impressively broad-ranging nose combines notes of plum, dark currant, spice, earth and a discreet dollop of wood. There is fine volume to the agreeably delicious and seductively textured medium-bodied flavors that possess even better richness, all wrapped in a more complex and better balanced finale. This should drink well after only a few years but reward up to a decade of cellaring. 89/91 Points, April 2018

Food Pairing

Great with meat, steak, roast lamb, game and cheeses.

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