Gérard Morin

Gérard Morin took over the family’s 1.5 hectares of vineyard about 20 years ago. His son, Pierre has gradually been eased into the front line and now runs the show. More cosmopolitan, perhaps, than his father he spent time in Australia’s Adelaide Hills (where he saw nothing to make him revise any of his winemaking practices!) and, interestingly at Domaine Dujac. His time there reflects his enthusiasm for his Pinot Noir. Meanwhile the estate has grown to a more comfortable eight hectares. The vineyards are three kilometres from Sancerre in Bué and comprise some of the finest crus of that area, including two hectares of Pinot Noir. Morin’ s Sancerre is typical of Bué in that it is generous and fruity in character, richly aromatic with a fine tangy blackcurrant leaf character, well deserving of his tongue in cheek PMG (Pour Ma Gueule) label. Pierre’s recommended food match is not a Chavignol goat’s cheese (he doesn’t like cheese) but an andouillette cooked in the vineyard on vine prunings. Ideally for breakfast. The red spends a year in cask and after a year in bottle shows a light and supple Pinot character. It also ages surprisingly well.