461: White Burgundy Maestro Pierre Morey

I'll Drink to That! Wine Talk

Levi Dalton

Sonoma, Levi Dalton, Australia, Napa Valley, Austria, Author, Piemonte, Tuscany, Winemaker, Germany, Loire Valley, Food, Portugal, Hobbies, Champagne, Spain, White Wine, Bordeaux, Red Wine, Vineyard, Journalist, Personal Journals, Arts, Leisure, Society & Culture, Feedpodcast, Restaurant, Grape, Burgundy, Terroir, Interview, Sicilia, Conversation, Sommelier, Wine, Wine Business

4.8 • 1K Ratings

🗓️ 4 March 2019

⏱️ 62 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Pierre Morey works with his family at Domaine Pierre Morey and Maison Morey-Blanc, both based in the Burgundy village of Meursault, in France.

Pierre grew up farming some of the most renowned vineyards of Meursault, as his family worked as sharecroppers for the Lafon family. He discusses his experience working in and vinifying the fruit of vineyards like Le Montrachet, Meursault-Perrieres, Meursault-Genevrieres, and Meursault-Charmes. He also delves into his transition to Regisseur at Domaine Leflaive, which some have called the greatest white Burgundy domaine, and where he worked for two decades. Pierre describes a life in the vines and in the cellar, sharing many details of his work. He also opens up about the loss that he experienced in his own family, and how that affected his professional life. Those wanting details about famous Côte de Beaune crus and about the vinification of white Burgundy will find both in this interview, which also address the changes in farming that Pierre Morey witnessed during the course of his career.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Transcript

Click on a timestamp to play from that location

0:00.0	I'll drink to that where we get behind the scenes of the beverage business.
0:05.1	I'm Levy Dalton.
0:06.1	I'm Erin Scala and here's our show today. Biermera. Pierre Marais on a show today.
0:25.0	Hello, sir, how are you?
0:27.0	Well, but I'm happy to see that it's a seasonal weather and he's hoping for a great vintage like all the
0:35.9	vintages in nine. With the exception of 1939 in the 20th century all the vintages were good.
0:43.0	So actually the 1930s is when your father August Morey returned to the domain to work with his father who was getting a bit ill at that time.
0:57.0	Yes, my father left because he could not make enough money making wine in the family estate.
1:02.0	He did make more money selling pharmaceutical products
1:05.7	than making wine, but at the time my grandfather, his father, called him back and
1:11.9	said that if you're not back soon, I'm going to sell everything.
1:16.6	And the virus of winemaking just took over.
1:22.4	So at the time where my father came back,
1:25.0	I think my grandfather had maybe five hectares.
1:30.0	However, there was an opportunity that arose to take over a metage from the Doven de Concla-Fant.
1:37.6	But we did not get the metayage all in one lump.
1:42.0	It came bit by bit. The first parcels that they got were
1:47.0	Marceau Labard, not clot of the bar, I never have rhe year, and charm.
1:53.0	And Morache only came much later around 1964.
1:58.0	The only things that the actual Moray family owned at the time was just regional Appalachians,
2:04.0	Merso, white and red, and the pinnacle was Marzole Tissant at the time.
2:11.0	Unfortunately, my father bought too little, at least my time. Unfortunately my father bought too little at least to my taste. There was a lot of a lot of investment
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Levi Dalton, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Levi Dalton and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.