2003 Morey, Bernard Puligny Montrachet la Truffiere Premier Cru Chardonnay
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2003 Morey, Bernard Puligny Montrachet la Truffiere Premier Cru Chardonnay
3000 ml
France: Burgundy: 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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