Description

• Alcohol %: 13%
• Decant Time: 30 minutes
• Taste: citrus zest, lemon curd, stone fruit, baked apple, toasted almond, hazelnut, buttery cream, vanilla spice, toasted oak, bright minerality, saline finish, medium-plus body
• Food Matching: Prawn gratin, Asparagus in butter sauce, Chicken and turkey (roast or herb-roasted), Seared scallops, Pork burger, Soft and washed-rind cheeses (e.g., Taleggio, Reblochon), Light creamy pasta or risotto
• Grape Variety: Chardonnay ,

Tasting note

品飲筆記：初聞帶有明亮的柑橘皮和熟透的核果香氣，入口有檸檬醬與烤蘋果的溫潤果味，接着是烘烤杏仁、淡淡榛果與奶油感。酒體中段圓潤，礦感清晰，尾韻帶有細緻鹹感與香草木桶香，餘韻悠長。酒莊與田間：這是來自獨佔的一級田，莊園以傳統精細的田間管理見長，刻意控制產量，保留土壤與風土的特徵。葡萄園立地以含石灰岩的礫質土壤為主，排水良好，朝向利於成熟的坡面，使果實更集中。釀造方式：於橡木桶中發酵並於澄清細泥上陳年，適度攪桶以帶出結構和乳香感；部分進行乳酸發酵以柔化口感但仍保留活躍酸度。整體喝起來兼具圓潤與張力，適合搭配有奶油醬或香草調味的海鮮、烤雞與成熟乳酪。

Tasting note: Ripe citrus and stone fruit lead, with lemon curd and baked apple at the core. Layers of toasted almond, light hazelnut and a gentle vanilla spice frame a creamy mid-palate; a focused mineral backbone and saline lift carry a persistent, refined finish. Producer notes: From a true monopole Premier Cru site, this cuvée expresses the specific calcareous terroir of La Bataillère Aux Vergelesses. The domaine treats the parcel with careful canopy work and low yields to concentrate flavor. Winemaking notes: Fermented and aged in oak barrels with attentive élevage on fine lees and regular bâtonnage — the result is a balanced interplay of subtle oak influence, creaminess and tension. Malolactic conversion is used selectively to soften edges while preserving vibrant acidity. Vineyard notes: South-facing parcels on classic Côte de Beaune soils, with good drainage and a stony, limestone-rich subsoil. Vines are tended for concentration and clarity, producing small, intense berries. Serving: Best enjoyed slightly chilled after a short decant (about 30 minutes) to open aromatics. Pair with rich seafood, herb-roasted poultry or creamy dishes.

Winery

莫羅特酒莊是薩維尼一座家族經營的小莊，重視風土表現與手工管理。莊主採低產量、精細修剪與傳統釀法，常以橡木桶陳年與泥渣攪動來營造層次，讓田塊的石灰質土壤風味得以呈現。

Albert Morot is a family-run domaine in Savigny-les-Beaune known for producing terroir-driven wines from small, carefully tended parcels. The domaine focuses on low yields, precise vineyard work and traditional Burgundian vinification — oak élevage, lees ageing and restrained intervention to let the site speak.