Morey-Saint-Denis Clos Sorbè 1er Cru AOC - François Feuillet

With the François Feuillet Morey-Saint-Denis Clos Sorbè 1er Cru comes a first-class red wine in the glass. In this it reveals a wonderfully bright, light red color. Held at a slight angle, a transition of the wine color towards garnet red can be seen at the edges of this barrel-aged wine. Swiveling the glass, one can perceive a first-rate balance in this red wine, as it does not stand out watery or syrupy or liqueur-like on the walls of the glass. In the glass, this red wine from François Feuillet presents aromas of plum and blackberry, complemented by blueberry. This French wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As you would expect from a wine icon wine segment, this French naturally enchants with the finest balance despite all its dryness. Excellent taste does not necessarily need a lot of sugar. On the palate, the texture of this balanced red wine is wonderfully dense. In the finish, this mature wine from the wine-growing region of Burgundy finally inspires with considerable length. Once again, hints of plum and blackberry show.

Vinification of the Morey-Saint-Denis Clos Sorbè 1er Cru by François Feuillet

The basis for the balanced Morey-Saint-Denis Clos Sorbè 1er Cru from France are grapes from the Pinot Noir grape variety. Morey-Saint-Denis Clos Sorbè 1er Cru is an Old World wine in the best sense of the word, for this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. After the hand harvest, the grapes are immediately taken to the press house. Here they are sorted and carefully crushed. Fermentation follows in small wood at controlled temperatures. Vinification is followed by aging on the fine lees for several months before the wine is finally bottled.

Food pairing for the Morey-Saint-Denis Clos Sorbè 1er Cru by François Feuillet

This French red wine is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to vegetable couscous with beef meatballs, boeuf bourguignon or duck breast with sugar snap peas.

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