The Morey family’s flagship Meursault, from the lieu-dit that nearly every Burgundy lover calls ‘Grand Cru in all but name.’ Pierre Morey spent two decades (1988-2008) making some of the great whites of Burgundy at Domaine Leflaive, converting both that estate and his own to biodynamics ahead of the trend; daughter Anne is now fully running the show. Across the cellar, the cuvees differ mainly by new oak percentage, and Perrieres gets the deluxe treatment: a deeply stony, electric site farmed with monastic patience and bottled with the family’s signature blend of searing minerality and velvety mouthfeel. As serious as Meursault gets.