Jean-Claude Boisset Clos de la Roche Grand Cru

Pinot Noir

Elegant mid-weight reds are made in the traditional dry, earthy style of the French classics. Most are Pinot Noirs, but all share European sensibilities and a savory food-oriented flavor profile.

FOOD PAIRING: Flexible partners for lighter meats, poultry & seafood (served hot). Ideal for dishes accented with CHEESE, MUSHROOMS or GARLIC, but not suited for spicy heat or sugary foods!


This wine's name alone makes one almost forget that it hails from one of the most famous Grand Cru villages: Morey-Saint-Denis. Nestled between Gevrey-Chambertin and Chambolle-Musigny, Morey-Saint-Denis produces five Grands Crus. Located at the north of the commune, Clos de la Roche takes its name from a boulder that the Celts used for their rituals. Lying adjacent to the Latricières-Chambertin vineyard, it produces Morey's most robust wines. This vineyard is difficult to work, with such stony soil that was considered to be a “backbreaker” by the growers of yesteryear. This hard, brown limestone soil yields very firm wines that are well-suited to ageing. The current surface area of Clos de la Roche is 16 hectares.

Please note that this is an imported wine and cannot legally be shipped to GA, IA, IL, IN, LA, ME, MI, MO, MT, OH, SD, VA or WV

Tasting Notes

Brilliant, ruby in color.


Intense aromas of violet and red berries, some smoky notes.


A dense and gourmet wine, with very fine tannins and a magnificent length!

Vintage Notes: 

Harvest date: 16th of September 2017. The grapes were handpicked and collected in 20-kg perforated crates. They were sorted a first time in the vineyard and a second time on the sorting table when they arrived at the winery. At the winery: the grapes were 50% destemmed but not crushed (they were left whole) and were gravity-fed into tanks. Maceration lasted a total of 21 days including 3 days of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used).4 punchings of the cap. In the cellar: aged on the lees for 16 months with no racking using 100% of new French oak barrels.Bottling: The wine was very gently filtered before being bottled in March 2019. Production: 840 bottles and 60 magnums.

Tech Notes
  • Varietal: 100% Pinot Noir
  • Harvest Date: 9/17/2017
  • Aging:
    • 16 Months
    • French oak
    • 100% New oak
  • Production: 
    • 840 bottles
    • 80 Magnums
Pairs Well With
Meats & Fish:
Fettuccine with Shiitake Mushrooms & Basil Recipe
Cheese & Nuts:
Medium cheeses. Goat cheese