Armand Heitz Chassagne-Montrachet Morgeot Rouge 2022

Armand Heitz Chassagne-Montrachet Morgeot Rouge is a Pinot Noir from a village that made its reputation on red wine long before Chardonnay arrived.

Chassagne-Montrachet was predominantly red until the middle of the twentieth century, and its reds remain among the most undervalued in the Côte de Beaune. Morgeot, in the south of the commune towards Santenay, is the largest of the village's premiers crus and takes its name from the old Cistercian abbey among the vines; its heavier clay and iron-bearing marl suit Pinot Noir particularly well. Armand Heitz has farmed the family's vines since 2012, working biodynamically on a mixed farm that keeps livestock and crops alongside the vineyards. The reds are made with a proportion of whole bunches and raised in barrel, with new oak used sparingly.

Serve at around 15 to 16 degrees with duck, roast pork or mushroom dishes; it will keep for five to ten years.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Earthy, Savoury
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a mid-weight Pinot Noir, but more earthy and savoury than a fruit-driven New World example
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Chassagne-Montrachet AOC
Region: Chassagne-Montrachet, Côte de Beaune, Burgundy, France
Terroir: Heavier clay and iron-bearing marl in the south of the commune towards Santenay
Aging: A proportion of whole bunches, raised in barrel with new oak used sparingly
Serving Temperature: 15–16℃ – Serve at cellar temperature

Armand Heitz has farmed the family’s vines since 2012, working biodynamically on a mixed farm that keeps livestock and crops alongside the vineyards. The reds are made with a proportion of whole bunches and raised in barrel, with new oak used sparingly.

Chassagne-Montrachet was predominantly red until the middle of the twentieth century, and its reds remain among the most undervalued in the Côte de Beaune. Morgeot, in the south of the commune towards Santenay, is the largest of the village’s premiers crus and takes its name from the old Cistercian abbey among the vines; its heavier clay and iron-bearing marl suit Pinot Noir particularly well.

Poultry: Perfect with duck, coq au vin or roast guinea fowl
Pork: Excellent with roast pork, terrines or charcuterie
Mushroom: Pairs beautifully with ceps, morels or mushroom dishes
Cheese: Ideal with Burgundian washed rind cheeses

Cîteaux: A Burgundian abbey cheese, supple and savoury alongside the wine
Époisses: The great Burgundian washed rind, rich enough for the wine’s depth
Saint-Nectaire: Earthy and semi-soft, echoing the wine’s mineral edge
Comté: Nutty and firm, softening the wine’s tannin

Coq au Vin (Burgundian Chicken Braised in Red Wine)

Ingredients (Serves 6):

• 1 large free-range chicken, jointed into 8 pieces
• 750ml red Burgundy
• 200g smoked bacon lardons
• 250g button mushrooms
• 250g small pickling onions, peeled
• 2 carrots, sliced
• 3 garlic cloves, crushed
• 2 tbsp plain flour
• 300ml chicken stock
• 1 bouquet garni
• 50g butter
• 2 tbsp neutral oil
• Salt and cracked black pepper

Instructions:

1. Marinate the chicken overnight in the red wine with the carrots, garlic and bouquet garni.
2. Lift out the chicken, reserving the marinade, and pat the pieces thoroughly dry.
3. Render the lardons in a heavy casserole, remove them, then brown the chicken in the fat with a little oil until deep golden.
4. Dust with the flour and stir over the heat for two minutes.
5. Pour in the reserved marinade and stock, add the bouquet garni and lardons, and bring to a gentle simmer.
6. Cover and cook for 45 minutes, until the chicken is tender and the sauce has thickened.
7. Brown the onions and mushrooms separately in butter and add them for the final 15 minutes.
8. Skim, check the seasoning, and rest briefly before serving.

The best known chicken dish in France and a Burgundian original, Coq au Vin is a natural match for Chassagne-Montrachet rouge. The wine’s earthy, savoury character meets the reduced wine sauce directly, while its medium weight and fine tannin suit poultry far better than a heavier red would.