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Domaine Jean-Marc Morey

Jean-Marc Morey, the brother of Bernard, reported that crop levels in '99 were in the 60 to 65 hectoliters per hectare range, but said the grapes were very ripe despite the sheer volume of fruit. Acidity levels were good after the end of the secondary fermentations, according to Morey, who believes that the crus from this vintage will need five years or so of bottle aging before they approach their peaks. Morey wines are in a distinctly older style, relying on a very low percentage of new oak but possessing good texture and roundness. "Consumers today drink white Burgundy too young," Morey observed. "They only get the wood, not the terroir " Morey good-naturedly suggested that brother Bernard uses too much new oak because that's what some wine critics like, but I came away with the impression that a bit more new wood in this cellar would be constructive (Morey uses his barrels up to six or seven times for his reds as well as his whites). Morey racked his '99s in April following the malos, at which point he eliminated the gross lees; he planned to rack again in early July prior to fining the wines.

From 1999 and 1998 White Burgundies (Sep 2000) by Stephen Tanzer

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1999 Chassagne-Montrachet

Color: White

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