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Caroline Morey
Proprietor
- Discipline
- Other
i. Biography
Caroline Morey works in Chassagne-Montrachet as proprietor of Domaine Caroline Morey, with the estate's practice centered on Chardonnay and Pinot Noir from Chassagne-Montrachet, Santenay and Beaune. The work is Burgundian in its reliance on accumulated decisions: hand harvest, natural-yeast fermentation, and bottling unfiltered under natural cork and wax. The domaine's register is parcel-led and cellar-limited, using inherited sensibility and personal judgement to keep the plant, the site and repetition in view.
The Path
Burgundy rewards continuity more than declaration. Within that frame, Caroline Morey's career combines two fixed points: co-founder of Pierre-Yves Colin-Morey since 2001, and proprietor of Domaine Caroline Morey. The work is measured through seasons, harvest calls and cellar choices whose effects appear later in texture, balance and finish. In Chassagne-Montrachet, origin is read through small differences rather than broad style. Chardonnay and Pinot Noir function as carriers of site, with Chassagne-Montrachet, Santenay and Beaune each bringing distinct structure and expression. Morey's work across Pierre-Yves Colin-Morey and Domaine Caroline Morey is therefore a practice of continuity: vineyards, materials and methods held steady rather than recast for novelty.
Now
Vineyard work at Domaine Caroline Morey is traditional and direct, with Chardonnay and Pinot Noir sourced from Chassagne-Montrachet, Santenay and Beaune. The stated method is plain: "We work the vines in a traditional way in the respect of the plant." Reasoned cultivation and soil work keep the plant and parcel at the center before any cellar decision is made. White-wine vinification is handled without intervention to preserve terroir. The wines ferment in 350-litre barrels with 25% new wood and age on lees for 15 to 20 months depending on the vintage. Hand harvest and natural-yeast fermentation of whole bunches for all whites keep the handling defined from picking through fermentation, with élevage paced to the year rather than forced into a fixed formula. Red-wine vinification takes place in vats for 15 to 25 days with minimal intervention, including punching down and pumping over. Whole-cluster percentage varies by terroir and vintage, with 25% to 40% whole bunches used for red wines. Very gentle pumping over and handling are used to maximise freshness and finesse, making extraction a matter of touch rather than force. Bottling follows the same logic as the vineyard and cellar work. The wines are bottled unfiltered under natural cork and wax, keeping the final handling consistent with a practice built on restraint, material clarity and trust in the growing season.
Credentials
Recognition in Burgundy often rests on coherence between site, plant and cellar practice. In Caroline Morey's case, the career facts are the frame: proprietor of her own Chassagne-Montrachet estate and co-founder, since 2001, of the winery she established with Pierre-Yves Colin. The standing comes from continuity of family, place, vineyard sourcing and repeated cellar methods. The essentials remain Chardonnay, Pinot Noir, Chassagne-Montrachet, Santenay and Beaune, handled through decisions designed to leave those materials legible.
Profile updated July 2026
FAQ
Asked of Caroline
What is Caroline Morey's current position?
Caroline Morey is proprietor.
What is Caroline Morey known for?
Domaine Caroline Morey works with Chardonnay and Pinot Noir from Chassagne-Montrachet, Santenay and Beaune.
What is Caroline Morey's craft?
Proprietor — Domaine Caroline Morey (Chassagne-Montrachet, France).
