Domaine Morey-Coffinet holds 8 hectares and is located in Chassagne-Montrachet, Burgundy. The domaine is based in a fine house with magnificent 16th-century vaulted stone cellars in the upper part of the village, near the Clos Saint-Jean vineyard. Since 2021, Thibault Morey had been vigneron in charge. The domaine farms its vineyards according to not-certified biodynamic and certified organic approaches.

Thibault Morey's wines are balanced, with elegant, seamless profiles and terrific flavour intensity. The Chassagne-Montrachet is of notable backbone, refinement with intensity.

The top wines of the domaine are: Bâtard-Montrachet Grand Cru, Chassagnes-Montrachet Premier Cru Les Blanchots Dessus, and Chassagnes-Montrachet Premier Cru Dent de Chien.

The Bâtard-Montrachet Grand Cru 2019 scored 95, the Chassagnes-Montrachet Premier Cru Les Blanchots Dessus 2019 scored 94+, and the Chassagnes-Montrachet Premier Cru Dent de Chien 2019 scored 94 by the Wine Advocate.

Robert Parker's tasting notes on the Bâtard-Montrachet Grand Cru 2019: "The 2019 Bâtard-Montrachet Grand Cru is the finest rendition of this cuvée that I've tasted at this address. Exhibiting aromas of pear, hazelnuts, bread dough, citrus oil, anise and dried white flowers, it's full-bodied, layered and concentrated, with a deep and multidimensional core, racy acids and a long, resonant finish. While I often prefer Morey's Blanchots to his Bâtard, in 2019 the latter appears to have the edge — at least out of the gates."

Thibault Morey is the current winemaker at Domaine Morey-Coffinet.

The domaine was created in the early 1990s by Michel Morey, son of Marc Morey. Michel Morey is considered to be the first vigneron of the domaine. Later on, Michel Morey married Fabienne, daughter of Fernand Coffinet, and that is how the domaine got its name.

Michel Morey's son, Thibault Morey, joined him in 2000. Morey the senior officially retired in 2021 and handed the winemaking to his son, Thibault Morey. Thibault Morey stopped using herbicides and began ploughing the soil in 2002, moving towards organic farming with further certification in 2018.

Domaine Morey-Coffinet is farmed according to biodynamic and organic approaches. The vineyards have been certified organic since 2018.

When Michel Morey-Coffinet bought his house, a small orchard in Clos Saint-Jean came with it. He removed the old trees in 1977 and replanted them with Pinot Noir. The domaine is fortunate to have holdings in many of the most delicate premiers crus in the village.

The cellar contains a variety of "eggs" and amphoras.

The reds are destemmed and go under 20 days' maceration, being only once or twice punched-down, emphasizing gentle pump-overs. The whites are pressed long and hard — three hours with quite a few rotations and begin fermentation in the tank after a light débourbage, then barreled down after fermentation. Thibault Morey uses 25 percent of new oak for communal appellations, 35 percent for premiers crus and 35 to 40 percent for grands crus. The winemaker uses barrels made by several different coopers, including Séguin Moreau, Doreau, Cadus, Cavin and Stockinger.

Bottling is done using a high-quality natural cork and finishing wax.

Thibault also swaps some of his grapes with other vignerons, thus adding a few additional appellations such as Corton-Charlemagne, Meursault Perrières and Puligny-Montrachet Le Trézin; these wines are labeled as Maison Morey-Coffinet.