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 – 5% new, and the balance between 1 and 4 years old. Light filtration through diatomaceous earth, but no fining.
About the Producer
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 20% Chardonnay, 30% Pinot Noir, and 50% Gamay vines.
Farming practices: sustainable agriculture. Moreau 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 him to take the minimal necessary measures for vine treatments. Moreau plants grass between rows and only tills the soil when the grass is overgrown, thereby leaving the soil as undisturbed as possible. He places vine cuttings and straw on the soil as mulch in order to control erosion and avoid compacting the soil with his tractor. These elements also naturally check the growth of grass between the rows and enrich the microbiological vitality of the soil as they decompose.