Domaine Caroline Morey
Caroline Morey was born in Dijon in 1976 and has lived in Chassagne-Montrachet ever since. After finishing high school she started work at her father’s winery, Domaine Jean-Marc Morey in Chassagne in 1994, while also completing a formal qualification in winemaking and management in Dijon. Caroline worked for Domaine Jean-Marc Morey until the 2014 harvest, from which she made her first wines under her own label, Domaine Caroline Morey.
Caroline’s father, Jean-Marc Morey is now retired and Caroline manages around 7 ha of vineyard from his estate. She vinifies about 60% white wine and 40% red wine from appellations in Santenay, Chassagne-Montrachet and Beaune.
In parallel with this, in 2001 Caroline and her husband, Pierre-Yves Colin established a negociant business, Pierre-Yves Colin-Morey, which they have since developed into one of the elite boutique producers of white wine in the Côte-de-Beaune. From the 2015 vintage, Caroline and Pierre-Yves have consolidated all their winemaking operations into a new purpose-built facility on the outskirts of Chassagne.
Domaine Pierre-Yves Colin-Morey
Pierre-Yves Colin is the eldest son of Marc Colin and was born in Saint-Aubin in 1972. After attending school in Saint-Aubin and Chagny he studied Oenology in Beaune and the Jura. Then followed winemaking stints in Sancerre, Hermitage, Saint-Chinian, California and Australia, before he returned to Domaine Marc Colin in Saint-Aubin, where he was responsible for the winemaking from 1995 until 2005.
In 2001 he started a negociant business, Pierre-Yves Colin-Morey, in partnership with his wife, Caroline (née Morey) making 6 barrels from the 2001 vintage from purchased fruit. Just after the 2005 harvest he left the family domaine, making his first wine entirely on his own in 2006, both from purchased fruit and now 3.5 ha of his own vineyards: his 1.5 ha share from his parents along with another 2 ha he had acquired himself.
Today, Domaine Pierre-Yves Colin-Morey owns 10 ha of vineyards in Santenay, Chassagne-Montrachet, Puligny-Montrachet and Saint-Aubin and continues to purchase fruit from around 2.5 ha of grower vineyards. From the 2015 vintage, all the winemaking operations for both Pierre-Yves Colin-Morey and the new Domaine Caroline Morey label, have been consolidated in a new purpose-built winery on the outskirts of Chassagne.
One of Pierre-Yves’ driving motivations for creating his own label was to make wines in his own style. He wanted to eliminate herbicides and to produce fresher, more mineral wines. To that end he moved away from batonnage and has moved to higher pressures at the press and to larger 350 litre oak in the cellar. The wines stay on lees for at least 12 months for the Saint-Aubins and up to 18 months for the remainder, before being bottled without filtration and little if any fining. New oak is limited to 30% for all but the Grand Crus (Corton-Charlemagne, Batard, Bienvenues and Chevalier), which typically see 50%.
Le Domaine d'Henri
Margaux is the 6th generation of wine producers in the Laroche family.
It all started when Louis Laroche born in 1781 produced his first bottle, then with Jean Victor who bought his first batch of land in Maligny to produce wine in 1850. The name Domaine Laroche was created by Jean Laroche (Michel’s Grandfather), and transmitted to Henri then to Michel who developed the production size from 6ha in the late 1960’s to over 100 hectares in 2000’s. After 45 years at the helm of Laroche, Michel decided to stop his activity, merged with Jeanjean to create Advini. BUT he kept the family vineyard whom he inherited from his father and grandfather plus vineyards he acquired, to transmit to the next generation his passion for wine.
Margaux is the 3rd child of 4 brothers and sisters. When Michel decided to end Domaine Laroche, and create a new estate called Domaine d’Henri in homage to his father, Margaux was just finishing her Master in international business and Supply chain management. She joined the Domaine in 2013, with her sister Cécile.
Passionate about wine and food since her childhood, she decided to study in a Business School in Paris instead of the classic path to Winemaking and viticulture; She spent 1 year studying in London and in Milano and 6 months in Norway working in Wine distribution.
Her approach to wine and food is above all a matter of good time, good experience, good people.
In 2012, when Domaine d’Henri was launched, coming back to Chablis to work in the family size new domaine was a great challenge after completing a master in business. In charge of the Commercial department, she develops the network of distributors in France and in the rest of the world. The more you get involve with wine, the more you want to learn about Wine production and how to continually increase quality, and this means understanding Nature, and measuring the impact of human in the process. The Great challenge of her generation!
The Domaine Lignier was established in Morey-Saint-Denis at the beginning of the 20th century by Virgile's great-grandfather. At that time, the vineyards were all classified as Chambolle or Gevrey village as Morey did not gain appellation classification until 1936. When Virgile's father Maurice took over in 1963, the entire production (about 8 hectares) was sold to negotiants.
In 1988, young Virgile Lignier obtained an agricultural degree at the wine school in Beaune, followed by a technical degree in oenology at the university in Dijon. In the beginning he worked alongside his father, generally in the vineyards and as an aide in the cellar. In 1992, the negotiants suddenly stopped buying, and it was Virgile who persuaded his father to bottle and sell 1000 cases of their wine directly to the private sector. This was the birth of the Domaine label. At first they showed their wines at the ‘Salons des caves Particulières’ in Paris gradually building their French clientele as well as developing a loyal export clientele.
Until 1996, Virgile's father Maurice was the wine-maker. Virgile became more and more involved over time, and in 1997 carried out his first solo vinification. Virgile believes that 'good wine requires good grapes and the quality of the fruit is the key'. Virgile looks for more than sugar content, believing that the acid levels as well as the phenolic maturity (tannins and anthocyans) are equally important, and that the balance between all of these elements is crucial. Controlling the yields is also a priority in attaining this balance.