Domaine des Moirots, Christophe Denizot
France, Bourgogne, Côte Chalonnaise
Domaine des Moirots is a family property located in the charming village of Bissey-sous-Cruchard that has been producing wine on about 12 hectares of vineyards in the southern portion of the Côte Chalonnaise for three generations. Christophe Denizot, who started with his father in 1990 after studying at the Lycée Viticole in Beaune, now handles things. Of the 9 Ha total vineyard of Montagny premier Cru “Le Vieux Chateau”, the Denizot family owns half. The soil here is all Kimmeridgian under limestone just as in Chablis. Part of the vineyards (30%) are classified as 1er Cru “Climats”. All the red grapes are hand-harvested, sorted and checked cluster by cluster using a selected table and totally and carefully de-stemmed. Fermentation takes place in concrete vat and lasts around 12 to 15 days without heating. The free-run wine and press wine are blended before being placed into concrete "eggs" or oak barrels for aging. Wines are aged for 10 to 18 months depending on the vintages and the cuvée.
|Wine||Varietals||Vine Age||Soil Type||Farming Type|
|Crémant de Bourgogne NV||80% Pinot Noir, 20% Aligoté||25 years||Clay-limestone||Sustainable|
|Bouzeron Blanc||Aligoté||35 years||Clay-limestone||Sustainable|
|Bourgogne Blanc Côte Chalonnaise||Chardonnay||70 years||Blue marl||Sustainable|
|Givry Blanc||Chardonnay||70 years||Clay-silt||Sustainable|
|Montagny 1er Cru "Le Vieux Chateau" Blanc||Chardonnay||20 years||Clay-limestone||Sustainable|
|Bourgogne Pinot Noir||Pinot Noir||Average 35 years||Clay-limestone||Sustainable|
|Givry Rouge||Pinot Noir||30 years||Clay-silt||Sustainable|
|Givry 1er Cru "A Vigne Rouge"||Pinot Noir||7 years||Clay-limestone||Sustainable|
From 2.5 hectares, the Crémant de Bourgogne is hand-harvested Pinot Noir and Aligoté. Vinification: pneumatic pressing, fermentation in concrete vats at a temperature of 20° to 22° C., blending of the 80% Pinot Noir with the 20% Aligoté, malolactic fermentation and bottling in following April. The wine rests on its lees for 12 months minimum before the remuage and degorgement. Residual sugar around 5 g/L. The result; Beautiful fine bubbles, red fruit aromas (raspberry), and a round palate with a fresh finish.
This Bouzeron, named after the small village in the middle of this tiny 45ha. appellation of just 5 growers, is from the clay-limestone vineyard “La Tournelle” which adjoins Chagny-Beaune. Vineyard exposition is northwest, vines are 35 years old and average hand-harvested yields are 55hL/ha. Vinification: Pneumatic pressing of the whole grapes not crushed and fermentation in 2 egg shaped cement tanks. Aged on fine lees for 11 months and bottled at the end of August.
From a small parcel of 70 year old south facing vines, the Bourgogne Blanc is hand-harvested at yields of 50hL/ha. Vinification: Pneumatic pressing of the whole grapes not crushed, fermentation in oak barrels (20% in new oak barrels, 80% in 5 to 7 vintages-used oak barrels. Stirring of the lees, maturing on the fine lees for 10 months and bottled in August.
Located in Champ Pourrot at the southern end of Givry, the vines in Moirot’s Givry Blanc parcel are 70 years old, grown on a clay-silty soil with a north exposition and are hand-harvested at average yields of 50hL/ha. Vinification: Pneumatic pressing of the whole grapes not crushed, enzyme addition, settling of the juice 14 hours later, alcoholic fermentation in oak barrels (25% in new oak barrels , 75% in 1 to 3 wine oak barrels). Stirring of the lees, maturing on the fine lees for 11 months and bottled end of August.
Located at the northern end of Montagny, the Moirots own about half of this single, south-facing vineyard, “Le Vieux Château” with their almost 4 hectares. Entirely hand-harvested from 20 year old vines that produce an average 50hL/ha. Vinification: pneumatic pressing of the whole grapes not crushed, fermentation for 70% in oak barrels, for the rest in cement tank. Stirring of the lees for the part in oak barrels and aged on fine lees for 11 months . Blended and bottled at the end of August.
The Bourgogne Pinot Noir comes from 2.5ha of various parcels, some young vines, some old vines that average 35 years combined and yield about 50hL/ha of hand-harvested fruit. All parcels are aged in separate concrete tanks or oak barrique before the final blend. Vinification: select table, 100% destemmed, cold pre-fermentation during 4 to 5 days at a temperature of 13° C., alcoholic fermentation in concrete vat during 15 days, punching of the cap twice a day maximum during the full fermentation, blending of free-run wine with press wine. Aged 10 months 90% in concrete vats and 10% in 3 years old oak barrels and bottled unfiltered in October.
Located in Champ Pourrot at the southern end of Givry, the vines in Moirot’s 1 ha. Givry Rouge parcel are 30 years old, grown on a clay-silty soil with a north exposition and are hand-harvested at average yields of 50hL/ha. Vinification: select table, 100% destemmed, cold pre-fermentation for 4 to 5 days at a temperature of 13° C, fermentation in concrete vat for15 days, pumping over twice a day during the fermentation and punching of the cap only at the fermentation peak moment. Devatting, blending of free-run wine and press wine. 100% aged in oak barrels for 12 months (35% new oak barrels). Racked, blended and matured for 1 month in concrete vat. Bottled unfiltered middle of October.
This newly acquired parcel of southeast facing Premier Cru Givry was planted by the Moirot family 7 years ago with a selection massale of “Pinot fins” and “Pinot très fins” that produce small grapes with very concentrated berries, hand-harvested at about 45hL/ha. Vinification: select table, 100 % destemmed, fermentation in concrete vat for 15 days, pumping over twice a day during the fermentation and punching of the cap only at the fermentation peak moment. Devatting, blending of free-run wine and press wine, 60% matured in new oak barrels and 40% in 1 vintage-used wine oak barrels for 12 months. Racked, blended and matured for 1 month in concrete vat. Bottled unfiltered middle of October.