Pierre Henri Morel
Summary
Pierre Henri Morel is a boutique wine project in the Southern Rhône Valley focusing on Gigondas and Châteauneuf-du-Pape, sourcing grapes from carefully selected vineyards with limestone-clay soils and iconic galets roulés. His minimal intervention approach features hand-harvesting, native yeast fermentations, and aging in concrete tanks and large oak foudres rather than new small barrels, preserving the authentic expression of each appellation's terroir.
Heritage & Leadership
Pierre Henri Morel established his eponymous wine project in the Southern Rhône Valley through a partnership with renowned Rhône producer Michel Chapoutier. The collaboration began in the early 2000s, with Morel bringing his expertise in vineyard management and intimate knowledge of the Southern Rhône terroirs. Prior to launching his own label, Morel worked as the estate manager for Chapoutier's properties in the Southern Rhône, developing a deep understanding of the region's diverse growing conditions.
The partnership structure allows Morel to maintain creative control over his winemaking while benefiting from Chapoutier's established production facilities. This arrangement has enabled the brand to focus on expressing the distinctive characteristics of specific Southern Rhône appellations, particularly Gigondas and Châteauneuf-du-Pape. The Morel wines are produced and distributed through Chapoutier's network but maintain their distinct identity and approach.
Vineyards & Wines
Pierre Henri Morel sources grapes from select vineyards across the Southern Rhône Valley, focusing primarily on the appellations of Gigondas, Châteauneuf-du-Pape, and Côtes du Rhône. The Gigondas vineyards feature the appellation's characteristic limestone and clay soils, with vines planted on the terraced slopes that provide optimal sun exposure and drainage. These vineyards sit at elevations between 100-400 meters, contributing to the wines' balance of ripeness and acidity.
In Châteauneuf-du-Pape, Morel works with parcels containing the region's famous galets roulés—large, rounded stones that store heat during the day and release it to the vines at night. The primary grape varieties utilized include Grenache, Syrah, and Mourvèdre, with Grenache typically comprising the majority of the blends. The portfolio includes a Gigondas, Châteauneuf-du-Pape, Côtes du Rhône, and a Lirac, each crafted to highlight the specific terroir characteristics of their respective appellations.
Philosophy & Practice
The winemaking approach at Pierre Henri Morel centers on minimal intervention to preserve the authentic expression of each vineyard site. Harvesting is conducted by hand, with careful sorting to ensure only the highest quality fruit enters the winery. Fermentation occurs with native yeasts in temperature-controlled tanks, allowing for precise management of extraction and preservation of fruit character.
For aging, Morel employs a combination of concrete tanks and large oak foudres, avoiding new small barrels that might impart dominant oak flavors. This aging regimen, typically lasting 12-18 months depending on the appellation and vintage, allows the wines to develop complexity while maintaining their regional identity. The Gigondas and Châteauneuf-du-Pape wines receive longer aging periods than the Côtes du Rhône offerings.
The production philosophy emphasizes balance and drinkability without sacrificing aging potential. Morel focuses on creating wines that express the Southern Rhône's Mediterranean climate and diverse soil types while maintaining freshness and structural integrity. This approach has resulted in wines that showcase both power and elegance, reflecting their specific appellation characteristics while carrying the distinctive touch of their maker.