Pelle Menetou-Salon Morogues Rouge 2008

Winemaker's Notes:

Situated right in the heart of France, in the extreme east of the Loire Valley, a stone's throw from Bourges lies the charming little Berry village of Morogues with its fields, meadows and slopes clustered around its very beautiful church. The Domaine Henry Pellé cellars are nestled at the foot of one of these slopes. The vines grow in Kimmeridgean clay-limestone marl made up of myriads of minute fossilized oyster shells called locally terre blanche or white soil. Out of respect for the terroir the estate practices organic viticulture (promoting healthy soil, and a living environment, fauna). Working the soil and green harvesting helps to control yields, ultimately focusing the fruit flavours. Grapes are gravity fed into pneumatic presses and fermented using natural yeasts while thermo-regulated stainless steel tanks allow control over fermentation. These wines with tongue-samba-ing acidity will introduce the notion of oystercide in your mind's palate. Take a shot glass, chill it in t' freezer for twenty minutes, bang some Menetou-S in and deck it with some friendly natives (I'm still speaking bivalves here). Showing lively nostril-arching gorse and broom aromas there is a bristling palatal interplay between grapefruit, blackcurrant and shell-like minerality. The red Menetou, from Pinot Noir, has a clear garnet colour, not much darker than a dark rosé. It shows rather vegetal greentomato aromas over vinous red fruit at first, and hits the palate with a lean and herbal first impression; but a little time in the glass sees the nose add pleasant spicy notes of cinnamon and cloves, and the flavour develops full, almost plush red fruit with plenty of lemony acidity to give it structure.

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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Situated right in the heart of France, in the extreme east of the Loire Valley, a stone's throw from Bourges lies the charming little Berry village of Morogues with its fields, meadows and slopes clustered around its very beautiful church. The Domaine Henry Pellé cellars are nestled at the foot of one of these slopes. The vines grow in Kimmeridgean clay-limestone marl made up of myriads of minute fossilized oyster shells called locally terre blanche or white soil. Out of respect for the terroir the estate practices organic viticulture (promoting healthy soil, and a living environment, fauna). Working the soil and green harvesting helps to control yields, ultimately focusing the fruit flavours. Grapes are gravity fed into pneumatic presses and fermented using natural yeasts while thermo-regulated stainless steel tanks allow control over fermentation. These wines with tongue-samba-ing acidity will introduce the notion of oystercide in your mind's palate. Take a shot glass, chill it in t' freezer for twenty minutes, bang some Menetou-S in and deck it with some friendly natives (I'm still speaking bivalves here). Showing lively nostril-arching gorse and broom aromas there is a bristling palatal interplay between grapefruit, blackcurrant and shell-like minerality. The red Menetou, from Pinot Noir, has a clear garnet colour, not much darker than a dark rosé. It shows rather vegetal greentomato aromas over vinous red fruit at first, and hits the palate with a lean and herbal first impression; but a little time in the glass sees the nose add pleasant spicy notes of cinnamon and cloves, and the flavour develops full, almost plush red fruit with plenty of lemony acidity to give it structure.

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Dietary Information: Organic


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