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.

20% whole cluster, gravity transfer to concrete tank. Ambient yeast fermentation with no added SO2, one punch-down daily until mid-fermentation and one pump-over daily until the end of maceration. Aged for 12 months in barrels (30% new), followed by 5 months in tank. SO2 added after malolactic fermentation and at bottling. Bottled on a fruit day, waning moon.