White Wine: 2008 | Domaine Marc Morey | Les Pucelles

A pure, stylish and classy nose of honeysuckle and spice plus ripe peach and pear aromas marries into rich, naturally sweet and punchy medium-bodied flavours that possess a mouth coating and gorgeous silky texture, particularly on the intense, palate staining and lightly mineral-suffused finish.

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Producer: Domaine Marc Morey

Vintage: 2008

Size: 750ml

ABV: 13.5%

Varietal: Chardonnay

Country/Region: France, Burgundy

A pure, stylish and classy nose of honeysuckle and spice plus ripe peach and pear aromas marries into rich, naturally sweet and punchy medium-bodied flavours that possess a mouth coating and gorgeous silky texture, particularly on the intense, palate staining and lightly mineral-suffused finish.

Producer Information

Domaine Marc Morey is a highly regarded wine estate based in Chassagne-Montrachet and known for its aromatic, richly textured, yet crisp Chardonnays from a range of plots across the Burgundian appellation and its neighbors. The estate was founded after World War I, when Fernand Morey acquired a couple of hectares of Chassagne-Montrachet and a 19th-Century coaching inn at the heart of the village. His son Marc took over in 1944 and expanded the estate. Marc officially retired in 1987, leaving his son-in-law Bernard Mollard at the helm. Bernard’s daughter Sabine joined the family business in 2003, and has gradually taken over the winemaking. The vineyard parcels total 9.5 hectares (23.5 acres) across 13 different appellations from Bourgogne Aligot to Btard-Montrachet. There are village-level Chassagne-Montrachets in red and white, and five different Chassagne-Montrachet Premier Crus, as well as one parcel in Puligny-Montrachet Les Pucelles. The estate’s flagship label, however, is the Premier Cru En Virondot bottling. Marc Morey also has vines in nearby Saint-Aubin. The domaine had been larger but, in the late 1970s, when Bernard Mollard officially took over as winemaker, the holdings were divided between Marc Morey’s children. One son, Michel, took his share to found what is now Domaine Morey-Coffinet. Vineyards are harvested by hand, and fruit is fermented with ambient yeasts. Typically, the wines are aged for 11 months in oak, around 30 percent of which is new. Much of this aging is on the lees with regular stirring.