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Jean-Marc MoreyAn Atherton Wine Imports Direct DomaineJean-Marc Morey began bottling wine under his own name in 1981 after his father Albert retired and divided up his domain between Jean-Marc and his brother Bernard. Jean-Marc Morey is quite traditional in his winemaking style. He ferments using wild yeast, ages both the reds and the whites on the lees for extra complexity, and bottles the year after harvest to ensure that oak never overwhelms the fruit or the terroir. For the whites, Jean-Marc uses a gentle pneumatic press and both primary and secondary fermentation occur in barrel. For the reds, Jean-Marc de-stems, puts the juice into cement tanks for fermentation and maceration, and then ages the wine in barrel. Allen Meadows on Jean-Marc Morey:“Like most growers in Chassagne, Morey is much better known for his whites but he is one of the few that deserves recognition for his reds too as they are consistently good” (Burghound, April 2005). Jean-Marc Morey on the 2006 vintage:“classic and agreeable reds that are by no means great but will be appreciated by those who love pure and transparent burgundies. We began picking on the 18th of September with the whites and then moved to the reds. If you treated when you needed to, there really wasn't all that much sorting necessary. I did perhaps a slightly softer vinification but really, I pretty much did as I always do. While it will probably surprise some of your readers, I actually prefer my 2006s to my 2005s while even though they're not as powerful or concentrated, they're more elegant and have much more of that underlying tension that I associate with a classically styled vintage.” (Burghound, July 2008) Featured Wines
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