Domaine Marc Morey

Chassagne-Montrachet 1er Cru En Virondot

standard courier: 3 working days

Sold by: Radford Dale Imports

R 993

Ready to ship   available1 X 59

750 ml (Standard)


Cultivar:

100% Chardonnay

Country:

France

Rating:

92 Points - Allen Meadows

Specifications:

13.50% alc vol Sugar g/l: N/A
Type: White Wine Cellaring Potential: 10 yrs+
Origin: Burgundy Appellation: Chassagne-Montrachet 1er Cru

Tasting Notes:

"This is notably cooler and not as ripe as the Caillerets as the altitude of the vineyard is reflected in the essence of pear, apple, wet stone and citrus scents that are trimmed in just enough wood to notice. The vibrant, intense and overtly stony medium weight flavors exhibit plenty of lemon-lime character on the clean, tautly muscular and well-balanced finish that is dry but not really austere." AM

Pear
Pear

Apple
Apple

Citrus
Citrus

Minerality
Minerality

Domaine Marc Morey was founded just after the first world war by Fernand Morey. The first vineyard holdings comprised just a couple of hectares in Chassagne-Montrachet. Marc Morey took over in 1944 following his father's death, when he quickly expanded the property. He started to bottle directly at the Domaine, and Marc Morey et Fils rapidly became a well respected name in the village. Marc's daughter Marie-Josephine and her husband Bernard joined the family business in 1977. Today, Marc's grand-daughter, Sabine Mollard, is in charge of the estate and has been the winemaker since 2003.

Marc Morey is the only domaine that farms and bottles the 2.1 hectares premier cru 'En Virondot'. The vineyard is at one of the highest elevations in the Chassagne-Montrachet at 350 meters lying just west of some notable premier cru vineyards; Les Caillerets, Les Fairendes, and Les Champ Gains. Beneath the shallow topsoil, the vineyard sits on a bed of calcareous (chalk) soil that imparts a specific minerality and texture to the wines. Sabine Mollard, owner, and winemaker says this vineyard has the greatest aging potential of all her premier cru bottlings.

Initial fermentation is in temperature-controlled vats with a transfer midway through to barrel (30% new oak). Battonage once a week until malolactic fermentation begins.

The wine rests on the lees for eleven months, 4 months stainless steel tank, and is then lightly fined then filtered before bottling.

Food pairing

Pair with crustaceans, sweet breads and cream sauces.

Salmon Seafood Soft Cheese Spicy Food
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