Domaine Pierre Morey: Excellence in Burgundy WinesThe roots of the Morey family in Burgundy date back to the 16th century, with a strong presence in Meursault since 1793. Each generation of the family has cultivated vines and produced wine, building a solid winemaking tradition. Auguste Morey, father of Pierre Morey, became a sharecropper for the Domaine des Comtes Lafon in 1935. At the time very young, he had just spent a few months as a pharmaceutical products representative, a change necessitated by the economic crisis that had severely impacted the wine sector after 1929.
When Pierre Morey took over at the end of 1971, his father gradually transferred the lease rights to him, allowing Pierre to become a sharecropper for the Lafon, Poirier, and Morey families. In 1984, the Lafon family decided to directly manage their parcels, a process that concluded in 1991. Meanwhile, Pierre Morey had started working as the regisseur for the prestigious Domaine Leflaive in Puligny-Montrachet, a role he held for twenty years until 2008. During this period, he managed both his own domaine and the technical operations of Domaine Leflaive.
Starting in 1991, Pierre Morey began cultivating his vines according to organic principles, applying some biodynamic preparations from the outset. The domaine was fully converted to biodynamics by the end of 1997, during which time his daughter Anne Morey joined the family business. In 2020, Jean-Victor also joined the domaine, marking the union of three generations in vineyard management.
Located in the heart of Meursault, the Domaine Pierre Morey spans approximately 10 hectares, divided into various plots in the villages of Monthelie, Pommard, Puligny-Montrachet, and mainly Meursault. In 1992, to compensate for the end of some lease contracts and the consequent loss of three prestigious appellations, the négociant-éleveur company Morey-Blanc was created. This company aims to complement the wines offered by Domaine Pierre Morey by purchasing grapes or must from selected growers to vinify and age them with the family’s expertise.
Domaine Pierre Morey is dedicated to viticulture that respects the laws of nature through biodynamics. All the domaine’s vines are cultivated following these principles, with particular attention to soil and fruit respect.
Respect for the Vine: Soil work and possible compost application promote microbial life development, improving the vine’s natural defenses and health. With this approach, only minimal doses of natural products are used, applied at favorable times.
Respect for the Fruit: The grapes, carefully tended throughout the growing season, are hand-harvested and delicately transported to the winemaking site. Here, in old Burgundian cellars, fermentations occur thanks to the vineyard’s natural yeasts.
To best express the richness and diversity of Burgundy terroirs, the wines of Domaine Pierre Morey are aged for long periods, varying from 12 to 24 months depending on the crus and vintages. During this time, the wines mature in oak barrels, achieving a subtle balance between finesse, elegance, purity, and harmony. The patience required for aging allows the wines to be enjoyed at their peak.
White Wines: After manual harvesting, the grapes are gently pressed, and the must undergoes alcoholic fermentation in oak barrels. Malolactic fermentation typically begins around spring, followed by a long aging period.
Red Wines: Pinot Noir grapes are hand-harvested and carefully selected, with fermentation in wooden vats. After alcoholic and malolactic fermentations, the wines are aged in oak barrels for 15-24 months, followed by gentle bottling without filtration to preserve the wine’s purity.
Domaine Pierre Morey represents an excellent example of tradition, respect for nature, and dedication to quality, carrying forward the legacy of a family deeply rooted in Burgundy terroir. Discover the authenticity and excellence of Pierre Morey’s Burgundy wines, a journey through the flavors and aromas of a unique land.
