David Moreau has taken over part of his grandfather’s domaine in Santenay and has produced wines there since 2009. David is youthful, intelligent and was motivated from a young age. For high-school tuition, he attended the Beaune Lycee Viticole in 1999, and later graduated with an oenology degree from Dijon University.
Following that he spent 10 years travelling and working at some of the best wineries in the world. He first worked for Chateau de Beaucastel in Chateauneuf du Pape, followed by work at Neudorf in New Zealand. Then back to Burgundy to re-enter the family estate and to work for Domaine Hubert Lamy with white wines. And then the pièce-de-resistance; a rare apprenticeship at Domaine de la Romanée Conti where he worked on the red wines.
A wine of textural resonance and depth, the 2015 Santenay Blanc Beaurepaire offers lovely creaminess from start to finish. Wild flowers, mint, spice and a slight element of reductive notes add to the wine’s inviting personality. (89-91) — Antonio Galloni, VINOUS
A very unfashionable appellation right down south of the Cote d’Or. It is well known for its red wine but can make decent whites too. Look out for great producers making wine here, as in the right hands you’ll get an amazing wine and great value.
The classic part of Burgundy known as the Cote D’Or (the slope of gold) is essentially one vineyard that is 60km long and maybe 5km at its widest. From this limestone ridge some of the most complex, long-lived and aromatic wines are produced from Pinot Noir and Chardonnay. The Cistercian monks who owned the land codified the entire region and so each small plot has a name.
The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.