2021 | Domaine Bernard Moreau | Chassagne-Montrachet

Clean mid lemon, assembled on its fine lees but not yet fined. A clean, even and balanced chardonnay nose which develops a richer white fruit with a greengage edge further back on the palate.

Reviews:

• Wine Advocate: The 2021 Chassagne-Montrachet Village exhibits aromas of pear, toasted nuts, white flowers and citrus oil, followed by a medium to full-bodied, ample and satiny palate with tangy acids and a seamless, elegant profile.

• Vinous: The 2021 Chassagne-Montrachet Village, which had been blended but not fined, offers scents of Golden Delicious and beeswax on the nose. The palate has a crisp entry with tropical notes of passion fruit and pineapple, a punters' Chassagne with a dab of ginger on the finish.

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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