By Duane Pemberton
Winery website: http://www.morey-vins.com/
For those who haven’t had the chance to try a white Burgundy, you really are missing out in so many ways. In fact, I feel that, for too long now, the American palate at large has been somewhat homogenized to what’s possible with Chardonnay. In this country we typically get it in one of two ways; either tons of oak (for the vanilla component) or stainless which reduces the mouthfeel but can sometimes better preserve the freshness of the fruit.
Enter in Burgundy – a region with more years of experience than we’ve been a country – making wines from grapes that have grown there for thousands of years. It’s not just the know-how, either but also the unique terrior of that area which truly make some of these wines some of the best in the world.
Vincent and Sophie Morey, come from a family of wine-growers and setup their own domaine in 2006 and since that time have garnered a great deal of praise form the critics and wine lovers. They’re a very small winery – with only four full time and two part-time employees who help them throughout the year.
Nose: Lightly toasted cranberry, cedar chip, peppercorns, licorice, wet socks, rhubarb, modeling clay and bing cherry compote.
Taste: This is a beautiful, food-friendly wine that does a great job of showcasing how “laid-back” pinot can be but still have some backbone to it. Good fruit, tannin and acid – the finish is like a pair of slightly loose-fitting jeans. Comfortable – feels as if you born to wear them.