Domaine Marc Morey
Domaine Marc Morey was founded just after the first world war by Fernand Morey. The first vineyard holdings comprised just a couple of hectares in Chassagne-Montrachet. Marc Morey took over in 1944 following his father's death, when he quickly expanded the property. He started to bottle directly at the Domaine, and Marc Morey et Fils rapidly became a well respected name in the village. Marc's daughter Marie-Josephine and her husband Bernard joined the family business in 1977. Today, Marc's grand-daughter, Sabine Mollard, is in charge of the estate and has been the winemaker since 2003.
The domaine owns 9.5 hectares of vineyards in the Côte d'Or. Most of their vineyard sites are located in Chassagne-Montrachet. One hectare is planted to Pinot Noir and a small amount of Aligoté, while the majority of their plantings are Chardonnay. Domaine Marc Morey owns over 90% of the Premier Cru, En Virondot. Morey owns 2 hectares of En Virondot while leasing 0.1 from a neighbour so they are the only producer for this vineyard. Sabine also owns smaller plots in the Bâtard-Montrachet Grand Cru, as well as Premier Cru vines in St. Aubin and Puligny-Montrachet. Sabine practices the principles of lutte raisonée, or sustainable viticulture in all of her vineyards and is a firm believer of the concept that the best wines must start with great grapes.
Domaine Marc Morey's cellars are located directly under the century-old family home right in the village of Chassagne-Montrachet. Vinification is flexible according to the vintage, with the wines resting on their lees for on average 10 months for the whites and 15 months for the reds in a maximum of 30% new oak barrels. Sabine prefers that the wines' portrayal of terroir to be as expressive as possible.
The grapes are grown in the Premier Cru named vineyard of Le Charmois, of the Saint Aubin appellation. Domaine Marc Morey’s philosophy puts great emphasis on working alongside nature, with rigorous debudding and green harvests to ensure that the vine's growth is perfectly balanced. The vineyards are farmed according to "La lutte raisonnée", using sustainable agriculture methods, reducing the use of chemicals in order to respect the land and its environment. The vines are trained according to the Guyot method and are planted in clay and limestone soils.
The must began fermentation in stainless steel tanks at controlled temperatures and mid-fermentation it was then transferred into oak casks, 20% of which were new oak. Bâtonnage, or the stirring of the fine lees, took place until malolactic fermentation was complete, adding texture and complexity to the resulting wine. Having spent 10 months in barrel, the wine was then racked, fined and filtered, prior to being bottled.
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