THOMAS MOREY, France

The estate comprises 57 individual parcels spread across seven villages, including prestigious Premier Cru vineyards in Chassagne-Montrachet and Puligny-Montrachet, alongside the exceptional Bâtard-Montrachet Grand Cru. Many of the vines date back to the 1950s and 1960s, contributing to the remarkable concentration and complexity of the wines. Renowned for his meticulous attention to detail, Thomas has established himself as one of Chassagne-Montrachet's most respected winemakers. His approach combines traditional Burgundian expertise with a pursuit of purity and precision. The resulting wines are characterised by remarkable tension, minerality and elegance, offering a more restrained and linear interpretation of the region's celebrated terroirs.

Viticulture

The domaine has been certified organic since 2017, reflecting Thomas Morey's commitment to preserving vineyard health and biodiversity. Inspired by traditional practices passed down through generations, he avoids synthetic herbicides and fertilisers, favouring regular soil ploughing and natural vineyard treatments. The vines are pruned using the Guyot-Poussard method, which respects the natural flow of sap and promotes long-term vine health. Meticulous pruning and yield management encourage concentration and optimal ripeness without compromising freshness. With many parcels planted more than 60 years ago, the estate benefits from deep-rooted old vines growing predominantly on Burgundy's distinctive clay-limestone soils. Grapes are harvested by hand, with careful attention to achieving the ideal balance between maturity and acidity, ensuring that each vineyard expresses its individual character.

Winemaking

Thomas Morey's winemaking philosophy focuses on minimal intervention, precision and preserving the natural expression of terroir. Fermentations are carried out using indigenous yeasts, with restrained sulphur additions and carefully controlled oak influence. The Chardonnays are fermented and aged on fine lees in traditional Burgundy barrels and larger 350-litre oak casks, with approximately 20% new oak. Extended maturation, generally lasting 16 to 18 months and incorporating a period in tank, enhances texture and complexity while retaining freshness and minerality. For the Pinot Noirs, grapes are predominantly destemmed before gentle fermentation and extraction. Ageing takes place in oak barrels followed by further maturation in tank, with bottling typically after around 15 months, without fining or filtration. The resulting wines combine purity, precision and remarkable elegance, with vibrant acidity, refined textures and exceptional ageing potential.