# Chassagne-Montrachet Premier Cru "Morgeot" (2017)

- **Producer:** Domaine Vincent & Sophie Morey
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €85
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** pear, peach, lemon, grapefruit, apple, butter, toast, biscuit, vanilla, smoke, honey, hazelnut, almond

## About this wine

Domaine Vincent & Sophie Morey was established in 2006, following the division of the legendary Domaine Bernard Morey estate between his sons. Vincent, representing the traditionalist winemaking philosophy of the family, crafts rich, structured, and voluminous Chardonnays. This Premier Cru is sourced from a tiny 0.33-hectare holding within the historic Morgeot vineyard, specifically from the "Les Grands Clos" and "Les Boirettes" sub-climats. Morgeot is renowned as one of Chassagne-Montrachet's most powerful and muscular sites, characterized by heavy, iron-rich red clay soils over limestone. The 2017 vintage marked a triumphant return to classic Burgundian form after the devastating frosts of 2016, offering a beautiful balance of concentration and structural freshness.

## Interesting facts

- The wine is sourced from a tiny 0.33-hectare family plot within the historic Morgeot Premier Cru vineyard.
- Domaine Vincent & Sophie Morey was formed in 2006 after the split of the famous Domaine Bernard Morey.
- The heavy red clay soils of the Morgeot climat give this white wine its famously powerful, muscular structure.

## Food pairing

This powerful, medium-to-full-bodied white Burgundy requires dishes with matching weight and richness. The wine's creamy texture, oak integration, and vibrant acidity pair beautifully with rich seafood, buttery sauces, and roasted poultry. The structural intensity also stands up wonderfully to mature, nutty cheeses and traditional Burgundian charcuterie.

## Wine making process

The winemaking process reflects Vincent Morey's meticulous, traditional approach. Grapes are harvested entirely by hand, with the 2017 harvest commencing in early September. After whole-cluster pressing, fermentation is carried out using indigenous yeasts directly in 228-liter French oak barrels. To build texture and complexity, the wine undergoes aging on its fine lees with occasional stirring (bâtonnage). For the 2017 vintage, Vincent performed five punchdowns (pigeages) per white cuvée, halting the practice once malolactic fermentation was completed in late autumn. The wine is aged in French oak barrels, of which approximately 30% to 40% are new, providing structural support without overpowering the fruit.