2014 | Domaine Bernard Moreau | Chassagne Montrachet

This is a powerful white Chassagne which benefits from one to two years in the bottle. The palate is well balanced, elegant and refined in the mouth, hints of apricot and peach filtering through. It has crystalline structure and no shortage of fruit, really based on the tension and spiciness towards the finish.

Reviews:

• Wine Advocate: The 2014 Chassagne-Montrachet Villages has a well defined, precise, almost Puligny-like bouquet with hints of white peach and citrus lemon - precise and detailed - impressive for a village cru. The palate is well balanced, elegant and refined in the mouth, hints of apricot and peach filtering through, but it is really based on the tension and spiciness towards the finish. This is excellent.

• Julia Harding: Utterly correct and approachable already but crystalline structure and no shortage of fruit. Very well done.

Producer Information

Domaine Bernard Moreau is an historic Burgundian estate based in the vilage of Chassagne-Montrachet in Burgundy's Côte de Beaune subregion. The domaine is known for its opulent wines made from both the local flagship Chardonnay grape and from Pinot Noir. The history of the domaine goes back to 1809, when Auguste Moreau built a cellar near the Champs Gain vineyard and farmed a few hectares on the hillside. Most of the current vineyard holdings were added from the 1930s on under the stewardship of Marcel Moreau. Bernard Moreau took over the vineyards in the early 1960s at the age of 14, and in 1977, gave the estate his name. Today, his sons Alex and Benoît lead the business. Moreau owns 9 hectares (22 acres) of vineyards and farms another five hectares (12 acres) under contract. Most of this is in Chassagne-Montrachet, although there are also plots in Saint-Aubin and Volnay. The vines are old, yields are kept low and annual production only amounts to around 8000 cases. The portfolio spans village Chassagne-Montrachet in white and red, plus Bourgogne Chardonnay, Aligoté, Pinot Noir and Passetoutgrains. Winemaking is flexible and methods can vary depending on the fruit characteristics and how the wines are maturing. Wines are aged in French oak barrels for 12 to 20 months, with ten to 50 percent new oak, with the precise figures depending on the vineyard and vintage conditions. During this time the wines are not racked off their lees (whites undergo weekly lees stirring), and they are bottled without fining of filtration.

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