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Domaine Bernard Moreau, Bourgogne Blanc 2018
Alex & Benoit Moreau
The domaine's Chardonnay vines average 20 years of age and are severely pruned in the Guyot Simple method to prevent excess production. Moreau has two superb parcels of Chardonnay vines with different soils. One has pure, white limestone soil; so pure is the limestone that it is almost clear at the top of its steep slope. This site imparts a distinct minerality. The other parcel has a stony, red clay soil; its south-east exposure and slight slope ensures optimal ripening and gives the wine its structure and body. It is the combination of both origins that makes the Moreau Chardonnay Bourgogne Blanc at once rich, concentrated, fresh and complex. "100% barrel-fermented but all used oak (5 or 6 years). Ripe citrus, even a touch of apricot on the nose. Succulent from the fresh acidity and generous in fruit. Ripe but tighter on the palate. Super-moreish. Who could not enjoy this?" Julia Harding MW, JancisRobinson.com.
It's impossible to discuss Chassagne-Montrachet without mentioning the name Bernard Moreau. Year to year, this celebrated producer vinifies and bottles some of the purest, most thought-provoking wines of the appellation. Employing a style of wine making that might best be described as hands-off, Bernard produces Pinot Noirs and Chardonnays that are sensual, opulent and utterly delicious. The winery's roots go back to 1809 when Auguste Moreau built a cellar across from the Champs Gain vineyard and farmed his few hectares of Chardonnay and Pinot along the golden slope. The 1930s saw an expansion of the family's vineyards under the guidance of Marcel Moreau. Roughly 80% of the domaine's current vineyard holdings were acquired by Marcel. At age 14, Bernard Moreau took over the vineyards and cellar in the early 1960s. In 1977 the reputation of this great estate was fully established under the leadership of Bernard and Francoise Moreau and the winery was named Domaine Bernard Moreau. In addition to the changes in equipment, farming and wine making, they also purchased additional land bringing the vineyard total to 14 hectares. To help with wine making, viticulture and sales, sons Alex and Benoit joined the Domaine after having worked in New Zealand, Australia and South Africa. Alex and Benoit have loosely split the responsibilities of the operation with Benoit more focused on the vineyards and Alex more focused on the cellar. There first vintage was 1995 and they took over control of the vineyards and winemaking in 1999.