Chassagne-Montrachet 1er Cru Les Vergers

Classically recommended with grilled, robust fish (turbot, walleye), seafood, white meat or white (Bresse) poultry in rich creamy white wine sauce, grilled lobster or spiny lobster, sweetbread baked.

After 10 months the wine is drained, cleared and (depending on the harvest year) lightly filtered before bottling.

The alcoholic fermentation takes place in stainless steel tanks under strict temperature control. The young wine is then transferred to oak barrels (30% new) where it lies on its own sediment until the end of malolactic fermentation, with regular 'bâtonnage' (stirring and stirring) of the 'groin'. This reinforces the mineral character of the wine and gives more structure and creaminess.

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.