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Domaine Coquard-Loison-Fleurot, Morey Saint Denis, 2019

Red Wine from Piedmont, Italy
by Domaine Coquard-Loison-Fleurot
$99.99
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A relatively new name making some of the most quietly thrilling wines in the Côte de Nuits. Thomas Colladot runs Domaine Coquard-Loison-Fleurot from Flagey-Échezeaux, working nine hectares — including six grand crus — that the family used to sell off in bulk before bottling under their own label starting around 2010. A family friend of the Cathiards (Romanée-Saint-Vivant), Collardot favors restraint and transparency: roughly thirty percent whole-cluster, eighteen months in barrel, no fining, no filtration. The village Morey-Saint-Denis draws from four parcels with varied soils, and the 2019 vintage gave it concentrated red and dark fruit with classical Côte de Nuits structure. Drinking beautifully now, with room to evolve over the next decade.

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Antonio Galloni

92 points

"Blended with 20% whole-bunch fruit, the 2019 Morey-Saint-Denis Village has an enticing mixture of red and black fruit on the nose, touches of iodine and sea spray developing with time in the glass. The palate is medium-bodied with crunchy black fruit, fine salinity and great precision and poise on the finish. Très Morey, très bon." —Neal Martin

More about Domaine Coquard-Loison-Fleurot

Based at Flagey-Échezeaux, this Burgundy domaine was rarely exported until recently—and now, under Claire Fleurot's direction, it's earning real attention. All Pinot Noir, all the time, crafted with precision and reverence. The reputation is rising fast because the wine deserves it.

Wine Details

  • Vintage

    2019

  • Size

    750ml

  • Farming Practice

    Traditional

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Duck breast with cherry pan sauce, coq au vin, roasted veal with mushrooms, wild mushroom tart, aged Comté or Époisses, lentil-and-sausage stews. Morey loves a savory, autumnal plate with a little wildness.

Tasting Profile

Concentrated village Burgundy. Dark cherry, raspberry, woodsmoke, forest floor, subtle stem spice. Fine-grained tannins, brisk acidity, a long, mineral, slightly wild finish typical of Morey.

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