"David Moreau’s wines come highly recommended. I was smitten by the purity of fruit, finesse of tannins and their charm." - Neil Martin, Vinous
"David’s wines are gaining in precision and consistency ... noticeably more refined. The fruits of good work in the vines, I suspect." - Jasper Morris MW, Inside Burgundy
"David’s wines are gaining in precision and consistency ... noticeably more refined. The fruits of good work in the vines, I suspect." - Jasper Morris MW, Inside Burgundy
Why are the wines so good?
David Moreau is a very thoughtful, intelligent, careful, incredibly hard-working and excitable vigneron. His apprenticeship credentials, at DRC, Beaucastel, and H. Lamy would make most blush - yet he remains humble, focused on his old vines and cellar. He says that he doesn’t have a fancy car or house, but he has the well sited old vines, plus the best barrels and equipment that money can buy. He uses only sustainable viticulture practices and only perfectly ripe and healthy pinot berries. He uses very little manipulation, soft but effective foot plunging and pump-overs; a little new oak, obsessive topping to keep the wines fresh and clean, little racking to keep the wines on their lees as long as possible, and a very, very careful approach. He is not scared of good structure but wants to emphasise pure fruit and as much perfume as possible. His wines taste like they should come from much more famous sites! The wines of Santenay should be more famous in Australia, and like those of St. Aubin and Savigny-les-Beaune, some great Burgundian bargain buys still exist.
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