Fermented Grape

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Domaine Bernard Moureau et fils Chassagne-Montrachet 2013, Burgundy

Drunk June 2017 @ home

The winery

Domaine Bernard Moureau is located in Burgundy's Chassagne-Montrachet. The majority of the domaine’s 14 hectares (out of which 9 are owned and five are farmed) were assembled by Marcel Moreau in the 1930s. Bernard Moreau, the father of Alexandre and Benoit who presently run the domaine, took over the vineyards and cellar in the early 1960s at the age of 14 years. Around two thirds of production uses the Chardonnay grape.

In 1977 the reputation of this great estate was fully established under the leadership of Bernard and Françoise Moreau and the winery was named Domaine Bernard Moreau. In addition to the changes in equipment, farming and wine making, they also purchased additional land bringing the vineyard total to 14 hectares. To help with wine making, viticulture and sales, sons Alex and Benoît joined the Domaine after having worked in New Zealand, Australia and South Africa.

Alex and Benoit have loosely split the responsibilities of the operation with Benoit more focused on the vineyards and Alex more focused on the cellar. There first vintage was 1995 and they took over control of the vineyards and winemaking in 1999. 

The Domaine applies a hands-off approach in the vineyard and in the winery. Chemical herbicides and pesticides aren't used in the Domaine's vineyards and worganic fertilisers are in sole use. Harvest is done by by hand and natural yeasts are used in fermentation. To ensure greater flavor intensity they farm the land for lower yields through pruning, debudding, green harvesting in August, leaf thinning for Pinot Noir (on the morning sun side), and the planting of cover crops in certain vineyards to encourage competition and soak up moisture.

Wines are aged in oak, without racking or lees stirring, retaining the natural carbon dioxide of the process for as long as possible. The Bourgognes are aged in older barrels, before being assembled in tanks. The village wines are aged in barrels 25% of which are new, and the premiere crus are aged in 30-50% new oak. The total elevage in barrels is considered vintage by vintage and vary between 12-20 months, plus another one to three months in tank to slowly settle the lees. The wines are bottled without filtration but with a slight fining. Bernard states, “For our Pinot Noirs we don’t do any racking, fining or filtration. We want to make the purest expression of the Pinot Noir from our vineyards.”

Domaine Bernard Moureau vineyards Burgundy

The Domaine’s most famous own vineyard is its 0.35 hectares of Chassagne-Montrachet 1er cru Les Grandes Rouchotes.

The Wine

Represents 30% of the Domaine's production. Alexandre Moreau described 2013 as "a very complicated season, with "good acidity but also a bit of botrytis, giving false sweetness," . "We had no idea what we had, but the vintage has turned out to be a pleasant surprise. The wines are rounder than the 2012s, which were very taut here."

20% new oak; made from multiple parcels, combined in the press, with two-thirds of the fruit coming from the Puligny side of the appellation.

 Fermented Grape Tasting Notes

This Chassagne-Montrachet village wine had nice aromas of peach and citrus but slightly austere for me with moderately high acidity, clean on the palate,  so not that easy drinking. Good villages wine from the area but you pay the price in Burgundy.