Domaine Pierre Morey is one of the most revered estates in Burgundy. The family’s regional roots date back to the 16th century, with every generation partaking in viticulture and vinification. Under Pierre’s reign, the Morey name rose to new heights—and his daughter Anne is taking it even further.
In 1935, Pierre’s father, Auguste, worked as a sharecropper for Domaine des Comtes Lafon. The deal included a handful of premier cru parcels within the village of Meursault, including Perrières and Genevrières. Upon receiving control of the vines from his father, Pierre established the family domaine back in 1971, though the Lafons retook control (gracefully and with patience) of all parcels 13 years later.
During the years that followed, Pierre began acquiring vineyards in and around Meursault. Today, the estate comprises 10 hectares of vineyards in the villages of Meursault, Pommard, Monthelie, and Puligny-Montrachet, all of which have been farmed organically and biodynamically for decades. In addition to working his own vines, Pierre held the revered winemaker and vineyard manager positions at Domaine Leflaive for 30 years (1998-2008) and is responsible for transitioning the property’s holdings to biodynamic farming after experimenting on his own plots.
Today, Pierre’s daughter, Anne, is now at the helm of the estate. She shares her father’s passion for organic and biodynamic farming, though seems to take the attention to detail even further. Soil work and compost additions are vineyard focuses, as Anne believes that improving the microbial life of the earth greatly benefits the vines. Come harvest, all fruit is picked by hand so as to ensure that only the best cluster used. In addition to Anne’s talented farming, her range of impeccable terroirs is simply the cherry on top, from the beloved premier crus of Meursault to the show-stopping grands crus of Corton-Renardes, Corton-Charlemagne, Batard-Montrachet, and Montrachet.
With regards to vinification, Pierre encouraged Anne to focus her studies on red winemaking, as his expertise was mostly in white wine vinification—though her capabilities in both styles continue to captivate the hearts of Burgundy lovers year in and year out. In the cellar, only native yeasts are used, and long aging (12-20 months depending on cru/vintage) in used barrels allow the wines to “wake up,” according to Anne, and shine upon release. All bottling is done by gravity and without the use of fining or filtration.
Under Anne’s oversight, the estate’s wines—both red and white—have only continued to get better, thanks to her meticulous attention to farming and vinification (we’ll let the bottles speak for themselves). Taut, focused, and beautifully sophisticated, these wines can take some time to open up, though when they reveal themselves, the experience is always indelible.
