DOMAINE SYLVAIN MOREY
As a boy Sylvain was trained by his father and grandfather but as a young man decided to go his own way and in 1996 he ventured south to the Rhône Valley to make wines in AOC Luberon. After more than 20 years making wines in the south, he felt the call of Burgundy once again and with the chance to take over his share of the family domaine he returned home in 2014. The vineyards are worked following organic principles and utilize elements of biodynamics. Winery actions also follow biodynamic principles. For example, the bottling is always done on a fruit day!
The reds are made with a gentle extraction with daily pumping over rather than punching down. For the 1er Crus 50% of whole bunches are retained during fermentation. New oak is around 30% for the reds.
The whites are directly pressed and fermented in barrel with indigenous yeasts. New oak never exceeds 25%. During the élevage on fine lees no battonage is done to keep precision and tension. After one year in barrel the wines are blended and kept for a further 6 months in tank to ‘come together.’