David Moreau - 2017 Bourgogne Pinot Noir


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The 2017 Bourgogne Pinot Noir is a terrific introduction to this range. The purity of the flavors and the wine’s overall energy are just striking at this level. Partial aging in tank for 1/3rd of the wine (the other 2/3rds is done in oak) preserves a good bit of energy (86-88) Vinous, Antonio Galloni

David Moreau makes some of the most beautiful, striking wines in all of Burgundy. What I appreciate most about these wines, especially the reds, is their sense of weightless and transparency, which is ultimately what Pinot Noir and Burgundy is all about. Picking on the early side, a touch of whole clusters and subtle new oak are all signatures of a style that seeks finesse and site expression above all else.
Antonio Galloni - Vinous, July 2019

David Moreau is no longer an emerging star in Burgundy, in the past few vintages he has become a popular fixture at his base in Santenay, the last village of the Cote d'Or. As Burgundy has become increasingly expensive and hard to procure, the world has widened it's search propelling estates like this quickly into the light.
Glowing reviews from Neal Martin and Jancis Robinson have helped too but David sells his wines carefully and for a fair price for the outstanding quality. These are carefully thought about, painstakingly made wines that do show all the nuance and detail we imagine fine Burgundy to have but so very often does not.
David is very intelligent and worked alongside his Grandfather at 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; he was given a rare apprenticeship at Domaine de la Romanée Contiwhere he worked on the red wines with Bernard Noblet.

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