Bottle Size: 750ml
Per Case: 12
Alcohol: 13.00%
Tasting Notes
Aroma:
Appearance: Garnet.
Palate:
Winemakers Comments
J. Moreau & Fils Les Coches Pinot Noir 2022 is an elegant and expressive Burgundy red that beautifully highlights the finesse and charm of the Pinot Noir grape. Crafted by the historic J. Moreau & Fils house, J. Moreau & Fils Les Coches Pinot Noir 2022 delivers a refined and approachable style that reflects the balance, purity, and subtle complexity associated with classic Burgundy wines.
In the glass, J. Moreau & Fils Les Coches Pinot Noir 2022 displays a bright ruby-red colour with delicate garnet reflections. The nose is fresh and inviting, offering lifted aromas of red cherry, raspberry, and wild strawberry. These vibrant fruit notes are complemented by subtle hints of earth, dried herbs, and a gentle touch of spice, adding depth and intrigue to the aromatic profile.
On the palate, J. Moreau & Fils Les Coches Pinot Noir 2022 is smooth, supple, and beautifully balanced. Juicy red berry flavours flow across the palate, supported by soft tannins that give the wine structure while maintaining an elegant, silky texture. A delicate savoury note and light earthy complexity add character, leading to a refined and lingering finish.
Versatile and food-friendly, J. Moreau & Fils Les Coches Pinot Noir 2022 pairs wonderfully with roasted duck, grilled salmon, charcuterie, mushroom dishes, and poultry.
Refined yet approachable, J. Moreau & Fils Les Coches Pinot Noir 2022 delivers classic Burgundy Pinot Noir elegance, making it a sophisticated and versatile choice for any wine list.
Bottle Size: 750ml
Per Case: 12
Alcohol: 13.00%
Tasting Notes
Aroma: Aromas of cherries and coffee beans with notes of subtly integrated oak.
Appearance: Garnet.
Palate: Attractive, silky tannins. Delectable on the palate, with fruity flavours, toast and lovely power with chocolate and jammy notes. Long finish with a wide range of fruit flavours.
Winemakers Comments
100% Pinot Noir. Southern France’s Languedoc region, Burgundy and the Loire Valley. Initial cold maceration is followed by a progressive increase in temperature up to 30C. (86F.). Extraction is obtained through punching of the cap and pumping over of the must. The grapes are pressed and the free-run and press juices are blended and allowed to macerate. A quarter of the wine is transferred to barrels of varying degrees of toast to lend sucrosity, length, toasted aromas.