Domaine Giles Morat Saint Veran 2019


Beguilingly fragrant nose of white flowers. The palate has good concentration and a ripe peach like texture refreshed with a sense of skin contact from the lees which adds balance and vibrancy.






Domaine Giles Morat








Several south facing plots, on poor limestone soils, planted 1959-1983, at an average altitude of 300ms. Fermented and aged on its lees in stainless steel to give a refreshing, fruit forward wine which drinks well from the word go. Bottled in April after the harvest.

As merchants we are often asked by chums for the odd recommendation. Feedback can often be mixed as wine is, after all, a matter of personal preference. I have noted, however, that Morat’s St Veran invariably hits the spot. The fragrant lift of the nose and fresh, engaging texture and fruit on the palate combine to disarm even the most sceptical of my mates.

About the Domaine

Standing outside Domaine Gilles Morat one can see the rocks of both Solutre and of Vergisson, the two massive limestone outcrops which tower over their surrounding vineyards. These rocks stand testament to the ancient geological upheaval which formed the land upon which Gille’s and Joëlle’s vines grow and gave them the fascinating terroirs they now exploit.
Based in Vergisson, the highest village in the appellation, Domaine Morat produce wines which combine Pouilly-Fuissé’s ripe, sun kissed fruit with a modern directness and freshness. It is the altitude at which their vineyards sit which gives their wines their cut, as well as the Morat’s meticulous approach to viticulture; as Joëlle said, ‘There are no good cooks with bad ingredients’.
Morat own 6ha of vineyards, 1.5 in St Veran, the rest, divided into 17 parcels, are in Pouilly Fuissé. Not surprisingly for people so dedicated to their terroir, the domaine has been certified organic since 2001. Grass and wildflowers grow in the vines, the rows are ploughed when needed. All the vineyard work is done by hand, the domaine’s small size means that everything can be completed with exacting precision. In the winery fermentations happen in vat or barrel and use natural yeasts. Very little is done, intervention is kept to a minimum, new oak used sparingly, to allow each terroir to show its full potential.


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