Morey-Saint-Denis

Morey-Saint-Denis is located in Burgundy. The area of the appellation comprises exclusively the commune of Morey-Saint-Denis. It lies on a relief that runs from north to south, with the west-facing limestone plateaux separated from a plain in the east. Burgundy’s vineyards are for the most part on slopes facing east or south-east. Their gradient supports natural drainage, while the orientation allows morning sun. The geological foundation is formed mainly by alternating marl and limestone layers; around 95 per cent of the soils are described as clay- and limestone-containing.

The Morey-Saint-Denis appellation was recognised on 8 December 1936 and covers red and white still wines. It may, under the respective conditions of production, be supplemented by a climat designation, the addition Premier Cru, or by both. In the commune there are 20 officially recognised Premier Cru climats, including La Bussière. The Morey-Saint-Denis 1er Cru Clos de la Bussière therefore belongs to an officially recognised Premier Cru climat.

Red wines are based mainly on Pinot Noir; Chardonnay, Pinot Blanc and Pinot Gris are permitted as supplementary grape varieties. They are described as firm, structured and long-lasting, showing notes of red and black fruit. Mature examples may develop hints of wild herbs, leather, moss and truffle. White wines are produced from Chardonnay and Pinot Blanc, and in the climat Monts Luisants additionally from Aligoté, and are in smaller quantities, described as firm, full-bodied and opulent.

The commune used to be called Morey-en-Montagne and took the name Saint-Denis in 1927, referring to its most significant cru. Since the Middle Ages, monasteries, landed gentry and prominent families from Burgundy acquired vineyards in Morey-Saint-Denis. Clos de la Bussière is documented as a former holding of the Abbey of La Bussière and has been a monopoly since the 12th century.

For the vines of the appellation, at least 9,000 vines per hectare are required. Permitted, among other things, are short pruning and single-stem training according to Guyot. Permanent cover crops for the headlands are prescribed, and irrigation is prohibited. The wines must mature for at least until 15 June of the year following the harvest; continuous pressing and oak chips are not permitted.

Domaine Dujac was founded in 1968 in Morey-Saint-Denis, when Jacques Seysses acquired the Domaine Graillet and renamed it. The estate reports bio certification in place since 2011, tillage without herbicides, biodynamic practices and hand harvesting. Depending on the vintage, the grapes are sometimes or fully de-stemmed, fermented with natural yeasts and left on the skins for about two weeks. After that, there is gentle punch-down, pump-over, pneumatic pressing and maturing in oak barrels for around 14 to 18 months.