2015 | Domaine Pierre Morey | Perrieres

It opens in the glass with notes of citrus oil, pear, oatmeal and struck flint, framed by a deft touch of smoky reduction. On the palate, it's medium to full-bodied, deep and intense, with racy acids and a searingly chalky finish.

Producer Information

Domaine Pierre Morey is a Meursault-based wine producer making a range of wines in the wider Côte de Beaune subregion of Burgundy. The estate boasts around 11 hectares (27 acres) of vineyards in the villages of Monthelie, Pommard, Puligny-Montrachet and Meursault itself. The eponymous founder also set up the Morey-Blanc négociant brand, making wines from fruit acquired from other growers. The Morey family has a long and extensive history in Burgundy that dates back to the 16th Century. However, Domaine Pierre Morey itself was established by Pierre Morey in 1971. His father, Auguste Morey, had been a sharecropper at Domaine des Comte Lafon from the mid-1930s, and when Pierre founded the domaine in the 1970s, Auguste gradually transferred his sharecropping rights for the families of Lafon, Poirier and Morey to his son. Through this sharecropping deal, the Morey name became as well associated with the Montrachet Grand Cru site as with its Meursault wines. Indeed, given this experience, even once the sharecropping arrangement finished in 1984, Morey was employed as general manager of Domaine Leflaive from 1988 until 2008. From 1971 to 1983, the Morey family produced its wines under both the Auguste Morey-Genelot and Domaine Pierre Morey labels. The domaine is still family-owned and run to this day and is currently co-managed by Pierre's daughter, Anne Morey. The estate vineyards were transitioned to organic viticulture in 1991 by Pierre Morey, incorporating a number of biodynamic practices. By 1997, the vineyards were also fully converted to biodynamics. Domaine Pierre Morey's only grand cru wine comes from a 0.5 hectare (1.2 acre) plot of Chardonnay vines at the Bâtard-Montrachet Grand Cru vineyard. The domaine also has holdings in various premier cru sites, including Meursault Perrières (Chardonnay), Pommard Les Grands Epenots (Pinot Noir) and Volnay Santenots (Pinot Noir). All grapes are hand harvested and fermented with natural yeasts. Maturation can last anywhere from 12 to 20 months for the domaine's white wines and around 15 to 20 months for its reds. Since 1992, Domaine Pierre Morey has operated a négociant company named Morey-Blanc. Under this label it produces a range of grand cru, premier cru and village-level wines from grapes purchased from winegrowers in appellations including Corton, Saint-Aubin and Meursault.

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