Professionele reviews
Robert Parker (92)
(91-93)
The 2024 Morey-Saint-Denis 1er Cru shows considerable promise, revealing itself aromatically with notes of cherry, red plum and peony. On the palate, it is medium- to full-bodied, deep and layered, offering a floral core framed by melting tannins, lively acidity and a perfumed finish. Produced with 50% destemmed fruit, it stands out as a particular success this year.
Jancis Robinson (16)
16++
80–85% whole bunch. From Clos Sorbé, Les Ruchots, Les Millandes et Aux Charmes. Cask sample.
Mid ruby. Smoky raspberry nose. All quite moderate in fruit intensity and body. The whole a touch dominated by quite high lively acidity and slightly scratchy tannins. Matthew Hayes
Vinous (90)
(89-91)
The 2024 Morey-Saint-Denis 1er Cru comes mainly from Ruchots and Millandes, and has quite a discrete bouquet of redcurrant and wild strawberry fruit, gaining vigour with aeration. The palate is cut from a similar cloth as the Village Cru with perhaps a little more sharpness and tension. Not powerful but satisfying tension, and the stems lend a tingle of cracked black pepper and allspice on the finish. Not much on the aftertaste but that is by-the-by.
Burghound (91)
(89-92)
Here too the nose is reduced with a vague hint of volatile acidity lurking in the background. Once again the palate impression is super-fresh with slightly better volume to the appealingly textured flavors that culminate in a lightly austere, balanced and lingering finish that could use better overall depth so some cellaring will be necessary.
Jasper Morris (93)
(92-94)
A glowing mid ruby colour. A nice blend of ripenesses to the fruit which is more red than black. Fills the middle of the palate, then with a tingle factor to finish. Clearly a little more density and potential longevity than the village wine, and with a much longer finish. Picked on the first day so destemmed by 15%, as Jeremy had not yet taken the decision to go all out whole bunch.
