Vincent & Sophie Morey Saint-Aubin 1er Cru Charmois French Wines

£44.00

Complex aromas of peach and smoke, with Saint-Aubin’s natural creaminess offset by the energy and balance of this excellent vintage.

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Features
Producer
Vincent & Sophie Morey
Type of drink
White Wine
Size
75cl
Ingredients
100% Chardonnay
Region
Burgundy
Country
France
Production
See More Info
Alcohol
13.5%
Vintage
2017
The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
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Producer

Vincent is the elder son of Bernard Morey, one-time mayor of Chassagne and highly-regarded ninth-generation winemaker. Bernard retired in 2006 and divided his vineyards between his two sons. Vincent’s wife Sophie is a member of the Belland family, and brought with her twelve extra hectares. They operate in Bernard’s cellar near the Abbaye de Morgeot, and make wines in a similarly generous, engaging style.

Vineyard

The Charmois premier cru is located at around 220 metres on pebbly red clay/limestone soil with a southeast exposure. All grapes were harvested by hand.

Winery

The juice was pressed and left to settle for twenty-four hours before being transferred to cask for fermentation using indigenous yeast. Batonnage was only done every two weeks until malolatic fermentation started; the wine was matured in oak (forty percent new) for twelve months before release.

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