Description

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.

Santenay

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.

Burgundy

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.

Pinot Noir

This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one-trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.