David Moreau has been making his own wines in Santenay since 2009. After graduating oenology school in Dijon he traveled to Chateauneuf-du-Pape to work with Beaucastel and then to New Zealand in order to discover wine outside of France. Upon returning to Burgundy he worked with Olivier Lamy of Domaine Hubert Lamy and then Aubert de Villaine of Domaine de la Romanee-Conti. With a resume like that it’s always surprising to me how unknown his wines often are. I was lucky enough to visit David in early 2020 after enjoying his wines for years, his enthusiasm and energy for wine easily translates to what is in the bottle.

Mid red purple, not the noblest perfume from this site. But the fruit on the palate rounds out nicely in cherry and raspberry fruit. Well made. One third made in tank. A 'drink-now' Burgundy.