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 2003 Morey, Bernard Puligny Montrachet la Truffiere Premier Cru Chardonnay

2003  Morey, Bernard Puligny Montrachet la Truffiere Premier Cru Chardonnay

2003 Morey, Bernard Puligny Montrachet la Truffiere Premier Cru Chardonnay

750 ml

Low Quantity   White Wine  

FranceBurgundy: Cote de Beaune: Puligny Montrachet: La Truffiere > Chardonnay

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Reviews of 2003 Morey, Bernard Puligny Montrachet la Truffiere Premier Cru Chardonnay

92 points, Robert Parker, Wine Advocate
April 2005
Minerals and notes of grilled oak make up the nose of the 2003 Puligny-Montrachet La Truffiere (white), one of the rare (along with the Caillerets) 2003s to scream out their terroir of origin. Resiny minerals, stones, and notes of ripe apples can be discerned in its deep, complex character. A silky-textured, concentrated wine, it may well last longer than I’m anticipating. Projected maturity: now-2013.

89 points, Stephen Tanzer
October 2005
($88) Subdued but very ripe aromas of stone fruits and minerals. Nicely concentrated and firm, with sound acidity framing the flavors of pit fruits, flowers, minerals and crushed stone. Finishes with very good length and noteworthy grip. 89 points

About 2003 Morey, Bernard Puligny Montrachet la Truffiere Premier Cru Chardonnay

About the Winery Morey, Bernard
Bernard Morey is an intelligent and meticulous winemaker, whose wines have been described by Robert Parker of The Wine Advocate as "always lush, ripe, rich, hedonistic examples of burgundy." Albert Morey, Bernard's father, retired in 1981; he divided his property between his two sons, Jean Marc and Bernard, retaining only his vineyard in Bâtard-Montrachet. The Morey wines have been estate bottled since 1950. The average age of the vines is 30 years old, with yields averaging 45 hectoliters per hectare. The soil has a high limestone content. Bernard is a firm believer in harvesting as late as possible to gain the most natural alcohol and power from the grapes. The Pinot Noir grapes are destemmed before crushing. Cuvaison is in cement vats for 10 days, followed by ageing on the lees in oak, 25% of which are new each year. The Chardonnay grapes are not destemmed before Pressing. Élevage is in small oak barrels; 25 % of the barrels are new each year. At the end of the alcoholic fermentation, the wines begin the process of ageing on the lees right up until bottling. The extended time on the lees serves to add richness to the wines while ensuring their freshness. "Morey's are some of the most complete and satisfying wines." International Wine Cellar "It continues to be rare to find anything less than exciting from Bernard Morey...he has hit the bull's eye...with immensely impressive wines." Robert Parker, The Wine Advocate

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