Chassagne-Montrachet 1er Cru En Virondot

A superb match for fine seafood (lobster, crab, turbot), creamy poultry dishes, white asparagus with beurre blanc, and aged Comté cheese. Its structure and minerality also complement truffle-based dishes and roasted veal.

The En Virondot vineyard sits high on the slope above the village of Chassagne-Montrachet, with a cooler microclimate and thin limestone soils that yield wines of exceptional elegance and minerality. The domaine farms sustainably, with great care given to vineyard health and low yields for concentration.

Aged in wood it lasts from 10 to 18 months depending on the vintage followed by bottling. Before bottling, the wines rest in steel for one to three months

Hand-picked fruit is gently pressed and fermented in French oak barrels, with a restrained proportion of new oak to respect the terroir. The wine is aged for about 12 months on lees, building texture while retaining vibrancy.

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.