Pierre Morey

### History Pierre Morey built his domaine quietly over decades, operating in parallel with a long tenure as cellarmaster at Domaine Leflaive, where he oversaw some of the most celebrated white Burgundies of the late twentieth century. That position ended in the early 2000s, after which he concentrated fully on his own estate. His daughter Anne has taken an increasingly central role, and the domaine is understood to be in generational transition. The estate has never been large or loudly promoted, which suits its character: the wines have found their audience through reputation rather than volume.

### Vineyards Holdings are spread across the Côte de Beaune, with parcels in Meursault, Bâtard-Montrachet, Pommard, and Monthélie, along with regional Bourgogne vineyards. The domaine has farmed biodynamically for many years, among the earlier adopters of that approach in the Côte d'Or. Soils vary by site: the limestone-clay of Meursault Les Tessons and Les Terres Blanches sit at different elevations and aspects within that sprawling commune, while Bâtard-Montrachet occupies the flat, iron-rich limestone bench between Puligny and Chassagne. Pommard Grands Epenots lies on heavier, clay-dominant soils on the southern edge of that appellation.

### Winemaking The whites are vinified in barrel, with a portion of new oak that has historically been restrained rather than prominent. Native yeasts are used, in keeping with the biodynamic philosophy of the estate. The wines typically undergo full malolactic fermentation and spend around twelve months in wood before bottling, though exact protocols vary by cuvée. Filtration is minimal. The reds follow a broadly traditional Côte de Beaune approach: moderate extraction, barrel aging, and an emphasis on keeping the fruit readable. The Bourgogne Aligoté, sourced from older vines, is one of the more serious examples of that frequently overlooked appellation, and reflects the same care given to the estate's more prestigious whites. Morey also operates a négociant structure under the Morey-Blanc label, which allows him to work with purchased fruit across a wider range of appellations.