Domaine Pierre Morey Meursault Les Terres Blanches
Pierre Morey's Meursault Les Terres Blanches is sourced from a 0.4 hectare plot, planted in 1989. This lieu-dit lies just below premier cru Les Gouttes d’Or and beside Domaine Jacques Prieur’s Clos de Mazeray. Its name reflects the shallowness and chalkiness of the soil and the first vintage produced from here was 2006. The wine is made in the domaine’s wonderful old, vaulted underground cellars. After hand harvesting, the grapes are sorted and lightly crushed before being pressed. The must is then racked into tank for 12-24 hours, during which a light débourbage (settling) is done while retaining the fine lees, which are the main source of nourishment for the (all-natural) yeast. The juice is then transferred to oak barrels where the alcoholic fermentation takes place. After fermentation, the wine is punched-down two or three times a week until around Christmas. It remains in barrel until the following autumn, when it is racked and then returned to its lees. Maturation lasts up to 20 months and bottling is done by gravity. Chalky white peach aromas, with orange blossom perfume. The palate has a stunning sense of energy and drive, the substantial flavours of pear, quince and green melon skewered by a core of steely acidity. Seriously impressive for a village-level wine, with a focused sense of place.