Marconnet Beaune 1er Cru 1993
The Marconnets Beaune 1er Cru 1993 is produced by Domaine Albert Morot, an estate located in Beaune with roots dating back to 1820. For generations, the Choppin de Janvry family ran the house, building its reputation through patient work with the terroir of the Côte de Beaune. The domaine is particularly recognized for its holdings in Beaune and Savigny-lès-Beaune, including the monopoly of Clos de la Bataillère. In 2023, ownership transitioned to Guillaume and Sophie Poitrinal, with Pierre-Jean Villa taking over as winemaker, continuing a legacy that spans over two centuries. The estate, which has been organically certified since 2015, is known for a style that emphasizes finesse and structure.
This wine originates from the Burgundy region in eastern France, an area shaped by medieval monks who meticulously mapped its countless terroirs. Specifically, it comes from the historic trade town of Beaune, situated in the heart of the Côte de Beaune. The Beaune appellation features 42 Premier Cru Climats spread across limestone and clay soils on slopes at altitudes between 220 and 300 meters. While the area produces both red wine from Pinot Noir and white wine from Chardonnay, red wine heavily dominates the production. The 1993 vintage from this area is noted for its good structure and classic style, earning a score of 85 points.
Classified as an Appellation Beaune 1er Cru Contrôlée, this wine is sourced from the Marconnets vineyard. Following the estate's traditional methods, the wine is bottled directly at the domaine and remains unfiltered. It is presented with an alcohol content of 13%.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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