About
Domaine Amiot & Fils
Domaine Amiot & Fils is located in Morey-Saint-Denis, Burgundy. The domaine’s holdings cover 8 hectares of vineyards spread within such appellations as Morey-Saint-Denis and Gevrey-Chambertin. The viticulture is sustainable.
Jean-Louis Amiot is the winemaker in charge. He makes elegant and generous wines that express power, finesse and reflect the local terroirs.
The top wines of Domaine Amiot & Fils are Morey-Saint-Denis Clos de la Roche Grand Cru, Gevrey-Chambertin Premier Cru Aux Combottes and Clos Saint-Denis Grand Cru. The Morey-Saint-Denis Clos de la Roche Grand Cru 1996 and Gevrey-Chambertin Premier Cru Aux Combottes 1996 scored 90 - 92, and the Clos Saint-Denis Grand Cru 1997 scored 89.
Robert Parker’s tasting notes on the Morey-Saint-Denis Clos de la Roche Grand Cru 1996: “This bright, medium-to-dark ruby-coloured wine displays red berry fruit drenched in charred oak scents and a medium-to-full-bodied, broad-shouldered, and oily-textured character. This thick and concentrated wine possesses seductive cassis, blackberry, earth, stone, and juniper-smoked bacon flavours in its tightly wound and austere personality. Projected maturity: 2003-2009.”
History
Jean-Louis Amiot is the fifth-generation vigneron in charge at Domaine Amiot & Fils.
The domaine was founded by Pierre Amiot, the great-grandfather of Pierre Amiot.
Pierre Amiot succeeded the domaine in 1951. He was joined by his elder son, Jean-Louis Amiot, in 1980 and by his younger son, Didier Amiot, in 1991.
In 2020, Jean-Louis Amiot and Didier Amiot decided to split the domaine. Didier Amiot founded the domaine under his own name, while Jean-Louis Amiot continued working at the family domaine.
Approach
Biodynamic, Sustainable
The viticulture of Domaine Amiot & Fils is sustainable.
The soils are regularly ploughed and enriched with compost every 3 years. Guyot and Cordon de Royat's pruning methods are applied.
The harvesting is manual; small perforated crates are used to transfer the grapes. Then, the grapes are sorted on a vibrating table. Depending on the vintage, from 70 to 100 per cent of bunches are destemmed. Afterwards, gentle cold maceration is carried out for 5 to 7 days, with additional punching down and pumping over. Fermentation takes place in thermo-regulated tanks and lasts 10 days; no yeasts are added.
The maturation process takes from 15 to 18 months. Jean-Louis Amiot uses 30 percent of new oak for the premiers crus and 50 percent - for the grands crus.
Racking and bottling are conveyed according to the lunar cycles.