Marc Morey Chassagne Montrachet 1C Virondot Blanc 2020
- Burgundy,Cote de Beaune
A whiff of phenolic character is present on the pretty and even cooler nose of various white orchard fruit scents that are liberally laced with citrus nuances. The sleek, intense and markedly mineral-driven middle weight flavors terminate in a chiseled, youthfully austere and bitter lemon rind-inflected finale. I very much like the sense of underlying tension and this is lovely, not to mention capable of rewarding up to a decade of aging. Drink: 2028+ - BH92
Domaine Marc Morey stands proudly as one of the top producers in Chassagne-Montrachet. After a century of steady growth, these elegant, long-lived wines are realizing their full potential under the leadership of Sabine Mollard.The history of the domaine began in 1919. After returning home to Burgundy's C™te de Beaune from World War I, Fernand Morey took over the management of the property from his father, establishing the estate in what was once a coaching inn. Fernand spent over twenty years bringing the vineyards back to life, only bottling his first vintage just before the outbreak of the next world war. Upon returning from WWII in 1944, his son, Marc, took his place at the head of the family business, initiating the domaine's growth through vineyard replantings.
In 1977, Marc was joined by his daughter, Marie-Jo, and her husband, Bernard Mollard, who also has added to the family holdings, including that of their rare two-hectare parcel of ÒEn Virondot,Ó nearly all of which is now under the management and ownership of the domaine. We have worked with the Moreys and the Mollards since 1985 and are now pleased to be working with Sabine Mollard, the fourth generation to work the highly pedigreed terroirs of Chassagne-Montrachet. Poor in soils and rich in minerals from the limestone bedrock, the appellation produces some of the region's most beautiful wines.
The Mollards embrace traditional, natural vinifications, and they harvest and sort the grapes entirely by hand. The grapes are pressed gently in whole clusters and the free-run juice is fermented on native yeasts.
Temperatures are kept low at 68¡F. Once halfway through fermentation, the wines are racked into barrels (25-30% of which are new), where they complete primary fermentation and undergo malolactic. Once finished, the Mollards then age the wines for 12 months in barrels, stirring them on their lees once a week for the first four months.
Domaine Marc Morey produces approximately 5,000 cases per year. Their rarity, fine minerality, balance and tasteful use of oak lend a long-term age-ability that La Revue des Vins de France claims surpasses that of many of their peers in the appellation.