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Based in Chassagne-Montrachet, and with a first cellar built by Auguste Moreau in 1809, the domaine owns nine and farms a further five hectares, assembled in the 1930s by Marcel Moreau. Fast-forward to the present day, and the Domaine cellar and vineyards are run by brothers Alexander and Benoit, part of a new generation of talented and formally-educated winemakers throughout the Cote d’Or. They enjoy rich experience, gained through working in some of the world’s great wine-making regions.
Their father had taken control – aged just fourteen – in the early 1960s; within just a decade, a sound reputation had been secured.
Today, a natural approach to vineyard management is obvious. Ploughing and organic fertilisers are used; herbicides and pesticides are long gone. Low, controlled, yields are achieved through skilled pruning. Harvesting is by hand and grapes are naturally yeast fermented. The grapes are lightly crushed and left overnight to carefully settle before being pressed.
All Domaine Bernard Moreau wines are aged in wood – no racking or lees stirring – thus retaining the process’ natural carbon dioxide for the maximum possible time. Bourgognes are aged in older barrels and then assembled in tanks. Village wines are aged in barrels of which a quarter are new; and the premier crus in 30-50% new oak.
Both Chevalier- and Batard-Montrachet receive completely new oak, and excessive character of the wood is avoided as the barrels are light to medium toasted. Just three barrels of these fine grand crus are produced each year. Total elevage in barrels is considered for each vintage, varying between 12 and 20 months; plus one to three lees settling in tanks. The wines are bottled without filtration but with a touch of fining.
While the domaine’s most famous owned vineyard covers a third of a hectare of Chassagne-Montrachet 1er cru Les Grandes Rouchotes, we know you’ll find their entire range a true representation of this wonderful commune in the Cote d’Or!