|Bernard Moreau is a viticulteur based in the village of Mancey, in the northernmost part of the Macon wine region. He has been in charge of his 8 hectare family domaine since 1982, when he took over from his father. The vineyards are planted with 40% Chardonnay, 30% Pinot Noir, and 30% Gamay vines. The Bernard Moreau Bourgognes transcend their origins and are among the finest estate-bottled Burgundy values available. Moreau adheres to the principle of sustainable agriculture. He takes great care to ensure that his vines are in excellent health by constantly observing the vegetative cycle and the natural environment. His observations allow Moreau to take the minimal necessary measures and avoid synthetic chemical treatments. Moreau plants grass between rows and leaves vine cuttings on the soil as mulch in order to control erosion and enrich the microbiological vitality of the soil. He ferments with only native yeasts.|
|The domaine’s Chardonnay vines average 20 years of age and are severely pruned in the Guyot Simple method to prevent excess production. Moreau has two superb parcels of Chardonnay vines with different soils. One has pure, white limestone soil; so pure is the limestone that it is almost clear at the top of its steep slope. This site imparts a distinct minerality. The other parcel has a stony, red clay soil; its south-east exposure and slight slope ensures optimal ripening and gives the wine its structure and body. It is the combination of both origins that makes the Moreau Chardonnay Bourgogne Blanc at once rich, concentrated, fresh and complex. Moreau ferments in 400 litre oak casks; 20% new, and the balance between 1 to 4 years old. The lees are stirred about once per week over the first 6 weeks only, in order to enrich the young wine while maintaining freshness. The fermentation period usually last for 2 weeks using the grape’s native yeasts, and is followed by 6 months of maturation in barrel. Malolactic fermentation takes place in barrel, after which the wine is racked for the first time. The young wine is then transferred to stainless steel tanks in March to harmonize the cuvée and complete its development on the fine lees. |
|Moreau’s Pinot Noir vines average 25 years of age. They are planted on a sloping, south-east-facing lieu dit in the village of Mancey known as “Les Cras.” This name, which occurs in several other spots in Burgundy, denotes a vineyard with thin and stony limestone soil. The advantage of this type of soil for growing Pinot Noir is that it warms up quickly and retains heat, thus allowing the grapes to ripen fully. Moreau prunes severely (Cordon de Royat method) to avoid over production and enhance the health of the fruit. Vines pruned in this fashion also have consistently smaller grapes with more concentrated juice. The grapes are harvested by hand, sorted and then de-stemmed. The fruit is given 5 days of cold, pre-fermentation maceration to enhance the wine’s color and aroma. Fermentation lasts 10 days with minimal pumping over, so as not to over extract tannins. The wine is then transferred to 228 liter barrels - 10% new, and the balance between 1 and 4 years old. |
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