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From 1988 until 2008, Pierre Morey served as the chief winemaker of Leflaive, the top white wine in Puligny Montrachet, Burgundy, for 20 years. At the same time, from 1991, he was also the owner and winemaker of Domaine Pierre Morey and the micro-wine merchant Morey-Blanc, which he co-founded with his wife in 1993. Whether it is the quality of the wines he brews or his forward-looking position in biodynamics, he is a well-known figure in the Côte de Beaune.
As early as the 1970s, Pierre had foreseen that excessive chemical herbicides and artificial fertilizers continued to harm the precious soil of Burgundy. In the early 1980s, Pierre and Anne-Claude Leflaive began to pay attention to organic farming and biodynamics, intending to restore the vitality and original disease resistance of the vineyard, and allow the vines to take root and obtain the necessary nutrients. In 1992, the winery changed to organic farming and obtained Ecocert certification, and then introduced biodynamics. In 1998, it obtained Biodyvin certification, which was also a pioneer in Burgundy.
Pierre Morey is a winery with very close family cooperation. Daughter Anne has been learning from her father Pierre for more than ten years and has completely inherited the essence of biodynamics. She continues to manage the vineyards and winemaking techniques. As early as a few years ago, Anne has become the backbone of the winery. With the help of her father, she has helped the winery's evaluation to a higher level.
Region
Yield control is an important planting philosophy of Pierre Morey Winery. Abandoning the commonly used early-maturing rootstock, the appropriate varieties are replaced according to the location and soil of the plot. Pruning is carried out before and after flowering. In contrast, whether green harvesting is needed depends on the year.
Based on Pierre and Anne's many years of planting and brewing experience, when the harvest season is approaching, Anne will personally check the maturity and weather conditions of each plot several times a day to confirm that the sweetness and acidity of the grapes are balanced enough, and whether the phenolic substances are mature enough, so as to set the best harvest date. For the winery, when to decide to harvest is the most important decision every year.
The vineyard is located in the village of Meursault, close to the first-class vineyard Gouttes d'Or, and the soil is limestone and shallow.
Winemaking
After the Chardonnay is squeezed, it is left to stand for 24 to 48 hours before fermenting with wild yeast in small oak barrels.
Pinot Noir is 100% destemmed, and no skin is picked for juice, creating an elegant and natural style.
After harvesting, it is gently squeezed, then left to stand for 24 to 48 hours, and then moved to a small oak barrel by natural gravity for fermentation by wild yeast. During the cultivation, the proportion of new barrels at the village level is about 20 to 25%, and the proportion of first-class gardens and top gardens is 30 to 50% for a longer period of 18 to 20 months in barrels. During the fermentation period, the barrels are stirred 2 to 3 times a week to add aroma, minerality and complexity. The red wine produced by the winery is 100% destemmed, and no excessive juice or skin is used to avoid releasing too much tannin, creating an elegant and natural style.
Different from Leflaive’s strong fruit concentration, Pierre Morey’s winery style focuses more on showing the differences in terroir characteristics of each plot, thus presenting a delicate and elegant style with full balance and obvious minerality.
Tasting Note
🏅 Vinous 90-92 pts
The 2022 Meursault Les Terres Blanches, a lieu-dit just below La Goutte d'Or, though less steep, has a pithybouguet with Conference pear and melted wax scents, opening with aeration. The palate is well-balanced with limecordial and orange pith, fine weight in the mouth, and an open, lilting finish that should ensure it ages well inbottle. That said, | imagine it being difficult to resist in its youth.
