High acidity is just one of the characteristics of the Aligote variety. Next to it, in the best wines, there is a surprising salty minerality and a high-voltage energy that, in the case of Pierre Morey and with the help of biodynamics, is "dressed" with complex and beautifully ripened fruit. The wine is deliberately vinified and remains mainly in tanks,...
A classic expression of Chardonnay from biodynamic vineyards fermented and matured in 100% barrel, but not new, for 22 months. Fermentation, as in all Pierre Morey wines, is spontaneous and sulfites are minimal, while malolactic conversion was done slowly adding more volume and thickness to the vibrant fruit and acidity on the palate. All processes are...
The characteristically stony, limestone-filled soils of Les Tessons, combined with the biodynamic cultivation of Pierre Morey's privately owned vineyard, clearly illustrate the gifts of this terroir in wine. More nerve and stony minerality than fruit, in a wine that is "vertical" rather than "broad" as one would expect from a Meursault on the palate. And...
The best vineyards of the small commune of Volnay can have much in common with the stunning aromatic elegance of a Chambolle Musigny from the Cote de Nuits. And at the Santenots level this is matched with structure and depth of fruit that you only find in the top Burgundies and the best vineyards. The vinification is completely traditional with destemming...
