Batard-Montrachet Grand Cru

Shellfish, Pasta, Rich fish (salmon, tuna etc), Mild and soft cheese, Cured Meat

The wine is aged for 18 months in a combination of oak barrels and stainless steel tanks.

Vinification involves 100% whole berries with 24-hour static settling. Both alcoholic and malolactic fermentations occur in oak barrels, enhancing the wine's complexity. The wine is aged for 18 months, including 6 months in stainless steel tanks, with 10% of the barrels being new oak. This aging process adds depth and integrates subtle oak flavours without overpowering the fruit characteristics​.

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.