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Caroline Morey Santenay Rouge, Burgundy, France 2023
Regular price
$72.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Caroline Morey is the eldest daughter of the esteemed Jean-Marc Morey, whose family has cultivated vines in Chassagne-Montrachet since the mid-16th century. After her father's retirement in 2014, Caroline established her own domaine, taking a portion of the family's prized vineyards. Today she operates seven hectares across Chassagne-Montrachet, Santenay, and Beaune, sharing a cellar in Chassagne-Montrachet with her husband, Pierre-Yves Colin-Morey. In just a few vintages, Caroline has taken the wine world by storm with wines of precision, purity, mineral intensity, and extraordinary clarity of terroir. Her family holdings were roughly split between red and white wines, making her equally adept at vinifying both Pinot Noir and Chardonnay.
- WINEMAKER: Caroline Morey
- FARMING: Sustainable viticulture with traditional methods respecting the vine. Soil work and reasoned cultivation to preserve terroir for future generations.
- VARIETY: 100% Pinot Noir
- TERROIR: Sourced from the lieu-dit Le Chainey in the southern sector of Santenay, located high on the slope adjacent to Premier Cru Grand Clos Rousseau. Santenay sits at the southern extremity of the Côte de Beaune, marking the end of the limestone ridge that defines Burgundy's greatest vineyard sites. The appellation benefits from diverse terroir with seventeen different soil types, including gray limestone, oolitic limestone, marl, and clay. Caroline's vines are planted on well-drained limestone soils with good sun exposure, benefiting from a cool microclimate that allows for slow ripening and refined aromatics. Vines are over 45 years old.
- VINIFICATION: Red wines are vinified in vats for 15 to 25 days with minimal intervention, including punching down and pumping over. Caroline favors partial whole-cluster fermentation when conditions permit, adapting to each site and vintage. Indigenous yeasts drive fermentation. No battonage is employed.
- AGING: Aged in 228-liter oak barrels with 30% new wood. Extended élevage on lees without stirring to preserve freshness and tension.
- TASTING NOTES: This village Santenay displays remarkable finesse and elegance. The wine shows a pale, bright crimson color with lifted aromatics hinting at cranberry, wild strawberries, and fresh red berries. Aromas of rose petals, violet, and sour cherries intermingle with subtle herbal notes. On the palate, the wine is light and graceful with delicate red fruit flavors—wild strawberries, raspberries, and cherry—supported by super-fine tannins and vibrant acidity. More depth and stuffing than typical for the appellation, with crunchy fruit character and a sense of lift. The finish is long and subtle with gentle minerality and a touch of earthiness. Bottled unfined and unfiltered to preserve character.
- FOOD PAIRINGS: The wine's bright acidity and fine tannins pair beautifully with roasted poultry, duck breast, grilled pork, mushroom risotto, and soft cheeses. Also excellent with charcuterie and game dishes. Serve at 15-16°C. Approachable now but will develop beautifully from 2026-2032.
Regular price
$72.00
Caroline Morey is the eldest daughter of the esteemed Jean-Marc Morey, whose family has cultivated vines in Chassagne-Montrachet since the mid-16th century. After her father's retirement in 2014, Caroline established her own domaine, taking a portion of the family's prized vineyards. Today she operates seven hectares across Chassagne-Montrachet, Santenay, and Beaune, sharing a cellar in Chassagne-Montrachet with her husband, Pierre-Yves Colin-Morey. In just a few vintages, Caroline has taken the wine world by storm with wines of precision, purity, mineral intensity, and extraordinary clarity of terroir. Her family holdings were roughly split between red and white wines, making her equally adept at vinifying both Pinot Noir and Chardonnay.
- WINEMAKER: Caroline Morey
- FARMING: Sustainable viticulture with traditional methods respecting the vine. Soil work and reasoned cultivation to preserve terroir for future generations.
- VARIETY: 100% Pinot Noir
- TERROIR: Sourced from the lieu-dit Le Chainey in the southern sector of Santenay, located high on the slope adjacent to Premier Cru Grand Clos Rousseau. Santenay sits at the southern extremity of the Côte de Beaune, marking the end of the limestone ridge that defines Burgundy's greatest vineyard sites. The appellation benefits from diverse terroir with seventeen different soil types, including gray limestone, oolitic limestone, marl, and clay. Caroline's vines are planted on well-drained limestone soils with good sun exposure, benefiting from a cool microclimate that allows for slow ripening and refined aromatics. Vines are over 45 years old.
- VINIFICATION: Red wines are vinified in vats for 15 to 25 days with minimal intervention, including punching down and pumping over. Caroline favors partial whole-cluster fermentation when conditions permit, adapting to each site and vintage. Indigenous yeasts drive fermentation. No battonage is employed.
- AGING: Aged in 228-liter oak barrels with 30% new wood. Extended élevage on lees without stirring to preserve freshness and tension.
- TASTING NOTES: This village Santenay displays remarkable finesse and elegance. The wine shows a pale, bright crimson color with lifted aromatics hinting at cranberry, wild strawberries, and fresh red berries. Aromas of rose petals, violet, and sour cherries intermingle with subtle herbal notes. On the palate, the wine is light and graceful with delicate red fruit flavors—wild strawberries, raspberries, and cherry—supported by super-fine tannins and vibrant acidity. More depth and stuffing than typical for the appellation, with crunchy fruit character and a sense of lift. The finish is long and subtle with gentle minerality and a touch of earthiness. Bottled unfined and unfiltered to preserve character.
- FOOD PAIRINGS: The wine's bright acidity and fine tannins pair beautifully with roasted poultry, duck breast, grilled pork, mushroom risotto, and soft cheeses. Also excellent with charcuterie and game dishes. Serve at 15-16°C. Approachable now but will develop beautifully from 2026-2032.