The Morey family has been treading and nurturing the soils of Meursault since 1793. The current generation has found a revolutionary and dedicated figure in Pierre Morey who served as winemaker and vineyard manager at Domaine Leflaive until 2008 in addition to running his own show at Domaine Pierre Morey. He’s garnered incredible fame and respect in his own right. According to my friend, importer Ted Vance, “Pierre Morey is responsible for producing some of the greatest white wines in the history of Burgundy…He is completely engaging and even after a lifetime in Burgundy, speaks of his vineyards and mystery of wine with such reverence…Pierre works closely with his daughter, Anne, as she is being groomed to take over the estate operations once Pierre retires…She is quiet but when you get her going, she exudes a deep passion and an inviting energy.  When you are in the vineyards with her, you feel her deep respect and a sort of maternal instinct and connection to them.”

 

Following school, Pierre began working full time alongside his father in 1966 then took the reins when his father retired six years later. Over his tenure in Meursault and around the Cote d’Or, Pierre has championed the benefits of biodynamic viticulture. His efforts brought the serious practice to Domaine Leflaive and his own parcels received certification by 1997. This particular bottling of Aligoté is derived from a unique parcel that rests just underneath Meursault. Like its neighbor, the soils boast ample rockiness and clay packed with limestone, which delivers precision, rich depth and minerality to the final product. According to Ted, “Even the most meticulous efforts here are employed as Pierre clearly puts the same thought and energy into the Aligote just as he does the wines he sells for hundreds of dollars. There are no corners cut here.” The personality, crisp freshness and beautiful nutty perfume delivers everything we search for in aged white Burgundy.

 

This wine exhibits a highly reflective core of light gold with gold and green hues on the meniscus, showing its beautiful maturity. The deeply complex nose reveals mature yet fresh aromas of dried yellow apple, preserved lemon, white mushroom, honeysuckle and lime zest layered with melted goat butter, dried hawthorn and acacia blooms then bolstered with oyster shell minerality.