Domaine Albert Morot is the estate situated in the heart of Beaune. It owns 8 hectares of vineyards within 10 appellations. The viticulture treatment is certified organic since 2015, though some principles of biodynamics are applied too. The current owner is Geoffroy Choppin.

The top wines of the domaine are Beaune Premier Cru Les Teurons, Beaune Premier Cru Les Toussaints and Beaune Premier Cru Les Cent Vignes. The Beaune Premier Cru Les Teurons 2009 and Beaune Premier Cru Les Toussaints 2009 scored 92, the Beaune Premier Cru Les Cent Vignes 2009 scored 91 by the Wine Advocate.

Robert Parker noted the Beaune Premier Cru Les Teurons 2009: “The 2009 Beaune Teurons is high-class juice. Sweet dark cherries, plums, incense, graphite and spices caress the palate in this supple, juicy Burgundy. The firm, classic sense of structure is never too far away but the 2009 Teurons nevertheless comes across as sexy and voluptuous for a young Beaune. A final burst of fruit informs the juicy, knock-out finish. I loved it. Anticipated maturity: 2014-2024.”

The wines of the domaine are deep-coloured, powerful, rich and dense.

Domaine Albert Morot is managed by Geoffroy Choppin. He succeeded his great-aunt Françoise Choppin in 2000.

The domaine was founded in 1820 by Philibert Jacques Angélique Morot. His two sons - Simon Morot and Albert Morot joined the domaine in 1860. Albert Morot took over the reins of the domaine from his father in 1880. Lately, Albert Morot was succeeded by his daughter Berthe, and his son-in-law, Louis Jean Blanlot. Louis Jean Blanlot made significant contributions to the development of family business: in 1890 he enlarged the holdings of the domaine by purchasing several hectares of vineyards in Beaune and Savigny and in 1989 he built Château de la Creusotte. After Louis Jean Blanlot's untimely death, the domaine was run by his wife Berthe Blanlot and her two sons-in-law. In 1926, Yvonne Choppin, the daughter of Berthe Blanlot, became in charge of Domaine Albert Morot.

The Second World War years were challenging for the domaine - all the wine ordered to be sold to the Germans and Château de la Creusotte was temporarily occupied by German troops. The post-war period wasn’t that easy too - Yvonne Choppin was forced to sell 2 hectares of vines because of financial difficulties.

In 1952, Guy Choppin, the oldest son of Yvonne Choppin, took over the reins of the domaine. However, in 1984, Guy’s Choppin sister - Françoise Choppin became at the helm of the domaine.

Domaine Albert Morot owns a monopole - La Bataillère.

The vineyards of Domaine Albert Morot are farmed organically since 2009, the domaine got the certification in 2015; additionally, some biodynamic methods are used.

The vines are regularly ploughed and pruned. Only copper and sulphur are applied for disease prevention. Also, green harvesting and removal of excessive leaves are carried out. Harvesting is done manually; the date of harvesting depends on the maturity of the grapes. The grapes are sorted twice: in the vineyard and then in the winery.

The red grapes are totally destemmed and macerated for 4 or 7 days. The indigenous yeasts of the grapes launch the fermentation process; in addition, punching down is applied and if needed - pumping over. In total, the maceration and fermentation processes last for twenty days. Maturation lasts for 14 months in medium toasted oak barrels, 30 percent of which are new. Malolactic fermentation also takes place. Racking is not carried out, but before bottling, the wines are mixed by appellation. The bottling process is carried out by gravity, during a waning moon period. No fining or filtering is conveyed.

The white grapes are destemmed and slightly pressed. The fermentation process is conveyed in oak barrels, 30 percent of which are new. The alcoholic fermentation is followed by malolactic fermentation. Maturation lasts for 12 months. Before bottling, the wines are blended by appellation. The bottling process is carried out by gravity, during a waning moon period.