AU
New Zealand
One of the famed winemakers of Burgundy, Pierre Morey was the man behind some of Domaine Leflaive's best years, from 1988-2008
The wines have an astonishing sense of purity and hit that sweet spot of fruit expression and terroir nuance.
Sourced from a premium private cellar
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Description
He's had his hands in winemaking since the age of 10, and today is a legend. Following in his father's footsteps, Pierre inherited his father's contracts after starting his domaine in 1971, and soon was making wines from the very best vineyards of Comtes Lafon, among others. Over time he has amassed 27 hectares of vineyards in Meursault, Puligny, Monthelie and Pommard in addition to his negociant arm, Maison Morey-Blanc.
Pierre still follows much of the same method he perfected at Leflaive, now with the help of his daughter Anne. The domaine vineyards were fully converted to biodynamic viticulture in 1997, their depth and complexity owing to the fastidious vineyard work. Wines are fermented with native yeasts in 30% new oak, performing a few rounds of batonnage.
The wines of Domaine Pierre Morey are of the highest and most celebrated echelon in Burgundy. They are fine and structured yet ever so flavoursome. As the wines age they require air in the glass and tighten before your eyes.
Very, very special wines.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Asian
Cheese
Fish
Description
He's had his hands in winemaking since the age of 10, and today is a legend. Following in his father's footsteps, Pierre inherited his father's contracts after starting his domaine in 1971, and soon was making wines from the very best vineyards of Comtes Lafon, among others. Over time he has amassed 27 hectares of vineyards in Meursault, Puligny, Monthelie and Pommard in addition to his negociant arm, Maison Morey-Blanc.
Pierre still follows much of the same method he perfected at Leflaive, now with the help of his daughter Anne. The domaine vineyards were fully converted to biodynamic viticulture in 1997, their depth and complexity owing to the fastidious vineyard work. Wines are fermented with native yeasts in 30% new oak, performing a few rounds of batonnage.
The wines of Domaine Pierre Morey are of the highest and most celebrated echelon in Burgundy. They are fine and structured yet ever so flavoursome. As the wines age they require air in the glass and tighten before your eyes.
Very, very special wines.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Asian
Cheese
Fish