Batard-Montrachet Grand Cru

A Grand Cru worthy of exceptional pairings: roasted turbot, lobster in butter sauce, veal sweetbreads, truffle-infused poultry, and rich cheeses like aged Comté or Brillat-Savarin. Its grandeur and complexity complement luxurious dishes beautifully.

Bâtard-Montrachet sits between Bienvenues-Bâtard and Montrachet proper, on deep, stony limestone and clay soils that lend both structure and breadth. Domaine Marc Morey’s parcel is farmed with great care, following sustainable practices and low yields to fully capture the depth and complexity of this Grand Cru site.

The wines are stirred frequently in order to keep the wine in contact with the lees and then aged for 18 months. This enables them to retain excellent tension and aromatic complexity as well as a smooth, delicate palate.

Grapes are harvested by hand at optimal ripeness, pressed delicately, and fermented in French oak barrels with a moderate proportion of new oak. The wine is aged for about 12 months on fine lees, building texture, complexity, and integration of oak and fruit.

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.