Chassagne-Montrachet 1er Cru Les Vergers

This is a premier cru that pairs superbly with refined dishes such as scallop tartare, veal sweetbreads, creamy poultry with chanterelles, and lobster with beurre blanc. Its tension and depth also complement earthy flavours like truffle and wild mushrooms.

This wine comes from the Les Vergers climat near the village of Saint-Aubin, situated at approximately 250 meters above sea level on brown clay-limestone soils. The vines, averaging around 40 years of age, benefit from a cooler microclimate and excellent drainage, producing fruit of finesse and mineral tension. Vineyard management is sustainable, ensuring low yields and healthy, balanced grapes.

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.

The grapes are harvested by hand at optimal maturity and fermented traditionally, beginning in temperature-controlled vats before being transferred to French oak barrels for élevage. Around 30% new oak is used, with weekly bâtonnage during malolactic fermentation to build texture and richness. The wine rests on its lees for 10 months before a light fining and bottling, preserving its vibrancy and precision.

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.