Albert Bichot Clos de la Roche Grand Cru 2018
Fruity and refreshing, the nose features aromatic aromas of red fruit, anise, tobacco, cherry and menthol. Rich and well balanced on the palate, this wine is robust yet crisp. The finish is intense and flavorful with notes of candied fruit and spices.
This wine is ideal with red meats, big game and ripe or full-flavored cheeses.
Critical AcclaimAll Vintages
A fine crimson red colour. Backward at first on the nose, then some sweet vanilla oak and slightly clumsy fruit that may have stayed in the sun too long. The wood tannins dry the finish. Too much and not quite accurate enough winemaking
Since 1350, the Bichot family has called Burgundy home. But, it was in 1831 that Bernard Bichot founded a merchant house bearing his name in Monthélie, a couple of kilometers south of Beaune. At the end of the 19th century, his grandson Albert Bichot took the family business into a new direction and created the winery, Maison Albert Bichot as we know it. The family heritage has been perpetuated from father to son since then. The family crest, consisting of a deer and antlers, has been synonymous with the winery since its inception.
Since 1996, Albéric Bichot has represented the 6th generation managing the winery. The winery’s mission is to utilize the best fruit possible to create the best wine and best expression of terroir. In the constant pursuit of accomplishing this mission, Albert Bichot has acquired 250 acres of vineyards in the most reputed growing areas throughout Burgundy. In addition to this expertise as a wine-grower, Albert Bichot carefully sources grapes with an extremely hands-on approach, in order to vinify many of its regional and village wines, enabling them to supply high quality wines with continuity. For these grapes sourced from our partner growers, quality, and a close partnership, are of the utmost importance.
Albert Bichot owns 6 Domaines set at the heart of 5 great vinicultural regions that make up Burgundy: Chablis, Cote de Nuits, Cote de Beaune, Cote Chalonnaise, and Beaujolais. Each estate consists of vineyards cultivated with sustainable practices, as well as facilities, cellars and dedicated winemaking teams devoted to wines of that Domaine and region.
The 6 estates include:
- Domaine Long-Depaquit in Chablis
- Chateau Gris in the Cote de Nuits (Nuits-St.-Georges)
- Domaine du Clos-Frantin in the Cote de Nuits (Nuits-St.-Georges)
- Domaine du Pavillon in the Cote de Beaune (Pommard)
- Domaine Adelie in the Cote Chalonnaise (Mercurey)
- Domaine du Rochegres in Beaujolais (Moulin-à-Vent)
While Morey-St-Denis of Burgundy might not get the same attention as its neighbors, Gevrey-Chambertin to the north and Chambolle-Musigny to the south, there is no reason why it shouldn’t. The same line of limestone runs from the Combe de Lavaux in Gevrey—all the way through Morey—ending in Chambolle.
There are four grand cru vineyards, moving southwards from the border with Gevrey-Chambertin: Clos de la Roche, Clos St-Denis, Clos des Lambrays, Clos de Tart and a small segment of Bonnes-Mares overlapping from Chambolle. Clos de la Roche is probably the finest vineyard, giving wines of true depth, body, and sturdiness for the long haul than most other vineyards.
Pinot Noir from Morey-St-Denis is known for its deep red cherry, blackcurrant and blueberry fruit. Aromas of spice, licorice and purple flowers are present in the wines’ youth, evolving to forest and game as the wine ages.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”