Santenay Les Hâtes

HISTORY  Sophie and Vincent Morey both come from families of winegrowers. They set up their own domaine in 2006 and had their first harvest in 2007. When Vincent’s father Bernard Morey, a leading personality in the village of Chassagne-Montrachet, took his retirement, Vincent took over the a part of the holding. He already had 20 years of experience behind him. After studies at Beaune’s Lycée Viticole and work experience in St-Emilion in the Bordeaux region, Vincent rejoined the family domaine in 1986. In the same year Sophie was vinifying her first vintage for the MénagerBelland domaine in Santenay. “In my family,” Sophie declares with a smile, “the vines pass from mother to daughter.” She now divides her energies between the Morey domaine and a second profession as assistant notary. Throughout the year, Vincent and Sophie are helped by four full-time employees and two part-timers.

Vincent and Sophie Morey treat their vineyards as if they were gardens , following both organic and sustainable practices. “Fine wines start with good grapes,” they declare in unison. Vincent is definite on the point: “Winemaking is like cooking: The basic ingredients have to be right.” In the vineyard, strict attention to detail is the order of the day. “There’s no secret. It’s a matter of devoting the necessary time to the job. The whole team understands this. It’s what I learnt from my father.” Another key principle for Vincent and Sophie is be prepared to re-think. This happens every year as no two years are the same as to vintage and to weather conditions. “This is how we make our experience work for us.” A special concern is the choice of harvest dates. “You mustn’t jump the gun. If the vineyard work has been properly done throughout the growing season and the grapes are in good health, then there’s no need to rush into it.”

VINEYARDS  In November, the vines get their first pruning. Definitive final pruning takes place in February-March: Guyot style for the Chardonnay and Cordon de Royat for the reds. The cuttings are burned on the spot in a wheeled incinerator in the old Burgundian way. At the same time, up to the end of March, replacement vines and new plantings are occurring, together with repairs to the system of training wires. This is also the time for ploughing between the rows and weed-suppression. Between the end of March and late July or the beginning of August is the time for applying fungicides, etc., following eco-friendly principles. The work of disbudding, training, and tying-in coincides with the arrival of spring. The vines are gone through twice for the necessary disbudding. As a result, there is very little need for green thinning. The domaine attaches great importance to leaf-thinning of the Pinot Noir. “We begin at the end of June, working by hand for a better-quality result,” says Sophie. “This gives us more time to play with at the start of the harvest, and means that the fruit reaching the vatting-house is of top quality.” Picking on the 50-acre domaine is all done by hand by a team of 35 pickers and seven porters.

WINEMAKING  In the winery, the grapes are sorted on a vibrating table. They then undergo a cold vinification. Fermentation begins with cappunching twice a day to start. Vatting lasts 15-20 days and the wines are pressed and settled for 48 hours. The wine is then transfered to barrels (50% new). Élevage in wood lasts 12 months then the wine is run off into vats before the new harvest begins. Bottling is in early November.

CHARACTER  Great delicacy with a fine, long finish in the mouth. Good keeping potential (5-10 years).  

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