2020 Thomas Morey Chassagne-Montrachet 1er Cru Clos Saint Jean Magnum

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Description

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The Thomas Morey Chassagne-Montrachet 1er Cru 'Clos Saint Jean' has a beautiful, ripe and pleasantly fresh nose combining notes of pear, apple, flowers and a subtle scent of the exotic. There is an excellent precision in the delicious medium-bodied flavors that have a slightly finer mouthfeel that flows into a slightly stony, pleasantly dry and long finish. The wine can be enjoyed young if you prefer but can certainly also 'cellar/age' This version of this great Chassagne-Montrachet is a Magnum of 1.5 liter

ABOUT THOMAS MOREY

It was clear to Thomas and Sylvie that they wanted to work in their domain as their grandparents had done. That meant completely forgoing herbicides, pesticides and artificial fertilizers. That was in 2011. In 2014 they officially tackled this and obtained certification in 2017. When you talk to Thomas Morey, he always looks back on the time with his grandparents, who never touched a chemical spray and always made good wines. He himself wanted to continue with the 'old-school approach', as he calls it - especially because he never felt comfortable with the sprays that were used at home. In the cellar, Thomas Morey works exclusively with spontaneous fermentation and has never used sulphur during fermentation. He always puts the sulphur in the barrels first - and only very minimally and in multiple doses - so that it reaches a maximum of 35 mg/l over the last six months of barrel storage. The white wines are matured on the lees, there is no batonnage and the share of new wood is a moderate 20%. The wines are lightly filtered before bottling. The Pinot is largely destemmed and carefully matured in wood. The wines remain in the barrel for only about nine months and are then bottled. Read more under the Tab: Winery​

Specifications

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Type of Wine White
Country France
Region Bourgogne
Appellation Chassagne-Montrachet
Winery Thomas Morey
Grape Chardonnay
Biological certified No
Natural wine No
Vegan No
Vintage 2020
Drinking as of 2023
Drinking till 2038
Alcohol % 13.5
Alcohol free/low No
Content 1.5 ltr
Oak aging Yes
Sparkling No
Dessert wine No
Closure Cork
Vinous rating 92
Tasting Profiles Complex, Dry, Aged on wood, Powerful, Mineral, Rich, Round, Full, White fruit
Drink moments Indruk maken, Lekker luxe, Open haard, Romantisch

Wijnhuis

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Morey's name is not uncommon on the Côte de Beaune. Just down the street from Thomas Morey there are two other domains with the same surname. Since its start in 2007, Thomas Morey has built up an excellent reputation. The winemaker comes from a family whose tradition in Chassagne goes back to the 17th century. Born in Paris-l'Hôpital, a small commune in the department of Saône-et-Loire, about ten kilometers from Chassagne-Montrachet, Claude Morey arrived in 1643. He and his numerous descendants worked in the vineyards or as a cooper (Tonnier) and gradually acquired vineyards and plots. It was not until the end of the 19th century that viticulture became the main activity. After working for several years with his father Bernard and brother Vincent, Thomas and his wife Sylvie decided in 2006 to set up their own domaine, in which the first vintage was produced in 2007. Thomas was able to take over many of his family's plots that had been planted in the 1950s and 1960s. Gradually he also received offers from neighbors to take over one or the other plot or to rent it for a long time. And so his terrain portfolio grew to about 13 hectares. The vines are up to 70 years old. For the past few decades, his father has always planted new plants from massive selections of old vines.

It was clear to Thomas and Sylvie that they wanted to work in their domain as their grandparents had done. That meant completely dispensing with herbicides, pesticides and fertilizers. That was in 2011. In 2014 they then officially tackled this and achieved certification in 2017. When you talk to Thomas Morey, he always looks back to his grandparents, who never touched a chemical syringe and always made good wines. He himself wanted to continue with the "old-school approach", as he calls it - mainly because he was never 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 puts the sulfur into the barrels first - and only very minimally and over several doses - so that it reaches a maximum of 35 mg/l over the last six months of barrel storage. The white wines mature on the yeast, there is no batonnage and the proportion of new wood is a moderate 20%. The wines are lightly filtered before bottling. The Pinot is largely destemmed and carefully aged in the wood. The wines only stay in the barrel for about nine months and are then bottled.

Thomas Morey's white wines come from Saint-Aubin, Beaune, Bâtard-Montrachet, Chassagne-Montrachet and Puligny-Montrachet. Bâtard-Montrachet is the house's Grand Cru with vines that are around 70 years old. The Pinot Noir comes from Beaune, Chassagne-Montrachet, Maranges and Santenay. The quality level model and price structure are very apparent in Thomas Morey's wines. The completely unvarnished, very pure wines clearly show the terroir from which they come.

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