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More about Thomas Morey
The name Morey is not exactly rare on the Côte de Beaune. On Thomas Morey's street alone, you'll find two other domaines with the same surname. Thomas Morey has gained an excellent reputation since his start in 2007. The winemaker comes from a family whose tradition in Chassagne goes back to the 17th century. Claude Morey, a native of Paris-l'Hôpital, a small commune in the Saône-et-Loire department, which is about ten kilometers away from Chassagne-Montrachet, arrived in the village in 1643. He and his numerous descendants worked in the vineyards or as coopers and gradually acquired vineyards and plots of land. It was not until the end of the 19th century that viticulture became the main activity. After working with his father Bernard and brother Vincent for a few years, Thomas and his wife Sylvie decided to start their own domaine in 2006, which produced its first vintage in 2007. Thomas was able to take over many plots from his family, which had been planted in the 1950s and 1960s.
Little by little, he also received offers from neighbors to take over one or the other parcel or to lease it on a long-term basis. And so his portfolio of vineyards grew to about 13 hectares. The vines are up to 70 years old. In the past decades, new plantings have always been created from sélections massales of old vines, as it was the case with his father. Working like the grandparents
For Thomas and Sylvie it was clear that they wanted to work in their domaine the way their grandparents had done it. That meant completely avoiding herbicides, pesticides and artificial fertilizers. That was in 2011. In 2014, they officially started to do this and received the certification in 2017. If you talk to Thomas Morey, he always looks back to the time with his grandparents, who had never even touched a chemical sprayer and had always produced good wines. With the "old-school approach", as he calls it, he himself wanted to continue - particularly since he had never felt comfortable with the sprays used at home. In the cellar, Thomas Morey works exclusively with spontaneous fermentation and has never used sulfur during fermentation. He always adds sulfur to the barrels first - and this only very minimally and over several additions - so that he reaches a maximum of 35 mg/l during the last half year of barrel storage. The white wines mature on their lees, there is no bâtonnage, and the new wood content is a moderate 20 %. The wines are lightly filtered before bottling. The Pinot is largely destemmed and restrained in wood. The wines remain only about nine months in the barrel and are then bottled. Best sites at the Côte de Beaune
Thomas Morey's white wines come from Saint-Aubin, Beaune, Bâtard-Montrachet, Chassagne-Montrachet and Puligny-Montrachet. Bâtard-Montrachet is the Grand Cru of the house with vines around 70 years old. The Pinot Noir is located in Beaune, Chassagne-Montrachet, Maranges and Santenay. With the wines of Thomas Morey, the quality level model and the price structure can be seen very well. The completely undisguised, very pure wines show crystal clear the terroir in which they were created.
Text and wine expertise: Christoph Raffelt