David Moret

Burgundy, burgundy France

David Moret is a micro-négociant making only white wines in his small cellar in Beaune. He studied oenology, but then went on to sell winemaking supplies before finally deciding to make wines himself. With no family-owned vines, he bought grapes to vinify, purchasing his first barrels in the late 1990s and starting the Moret-Nominé label in 2000. Since then, he has continued to buy small parcels of grapes from top growers, to vinify in his cellars. Fermented using indigenous yeasts, the wines are bottled without fining or filtration because of the natural settling that occurs during their period in oak. David uses 20% new oak for his Villages wines and up to 40% new oak for his Premier and Grand Crus.

The Saint-Romain is lean and elegant with refreshing lime aromas and makes an excellent introduction to David's refined yet powerful wines. From the Côte Chalonnaise, his Rully strikes the characteristically Burgundian balance between acidity and richness, with bright fruit, nuts, oatmeal and notes of honey. 'Le Grand A' Aligoté is made from Aligoté grown on 60-year-old vines. It is not your typical Aligoté, being extremely concentrated (due to the old vines) and given the royal treatment with 18 months in French oak, of which a portion is new. The Meursault Premier Cru 'Les Charmes' is more aromatic in style, while the Meursault Premier Cru 'Les Genevrières' has a richer and more complex fruit character, balanced by racy acidity. His stunning Chassagne-Montrachet is made from 60 to 70-year-old vines and boasts notes of white stone fruits, toasted almonds and hints of honeysuckle.


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