At a glance

Producer

Pierre Morey

Region

Monthélie, Côte de Beaune, Burgundy, France

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Bone Dry

Typical price

$50-$70

Tasting profile

Red cherry, raspberry, subtle earthy notes, and floral hints with firm tannins and fresh acidity.

Evolution: Over 5–10 years the wine will develop silky texture, complex earthiness, and secondary aromas of forest floor and spice.

At peak: Elegant red fruit interplay with developed tertiary notes of truffle, underbrush, and dried flowers.

Structure

Acidity

Medium-plus acidity, typical of Monthélie, contributing to freshness and longevity

Tannins

Medium-firm tannins that provide good structure for aging

Alcohol

13.5%

Aging potential

15-20 years

Drinking window

Peak drinking

2030 to 2041

Optimal window

2027 to 2044

Current status

Too young for optimal drinking

Current condition

Bright primary fruit with firm tannins and fresh acidity, requiring further aging

This vintage from Pierre Morey in Monthélie offers a classic profile for Côte de Beaune reds with structured tannins and vibrant acidity that favors extended cellaring. Optimal drinking begins from about 5 years post-vintage to allow tannins to soften and aromatics to fully develop, peaking around 10-15 years of age, fitting the known ageing curve of top Monthélie rouges.

Food pairing

Ideal with roasted or grilled pork, mushroom risotto, coq au vin, game birds, or aged cheeses.

Serving

Serving temperature

15-17°C / 59-63°F

Decant

Yes (45-60 minutes) — To soften tannins and enhance aromatic expression

Sustainability

Sustainability score: 8/10

Pierre Morey employs sustainable viticulture methods including minimal use of chemical treatments, manual harvesting, and canopy management to reduce chemical inputs. Energy-efficient cellar with temperature-controlled stainless steel and natural materials for fermentation and aging in oak barrels.

While not certified organic or biodynamic, Pierre Morey’s focus on sustainable farming and careful cellar practices positions it well for environmental responsibility. The winery limits resource use and prioritizes vineyard biodiversity and soil health, contributing to a relatively low carbon footprint compared to conventional mass-production wines.