The why, the what and the how of...

Domaine David Moreau

In 2009, David Moreau took over the family estate which was established in 1959 by his grandparents Simone and Jean.

David studied viticulture and oenology at Dijon University before going on to gather a wealth of knowledge and experience working at the likes of François Perrin at Château de Beaucastel (Châteauneuf-du-Pape), Olivier Lamy at Domaine Hubert Lamy (Saint Aubin), Aubert de Villaine at Domaine de la Romanée-Conti (Vosne-Romanée), and Tim Finn at Neudorf Vineyards (Nelson, New Zealand).

Situated in Santenay in the Côte de Beaune, David presides over 5 hectares of vines and strives to keep the soils as healthy and balanced as possible, with an overall endeavour to producing wines that clearly transmit the terroirs.

While there is no intention to hold official certification, David works entirely organically in the vineyards. Most of the work is done by hand in order to avoid soil compaction from use of heavy machinery.

At harvest time, grapes are always picked by hand and transported in small cases in order to preserve their integrity. After a meticulous sorting, the grapes are vinified in concrete vats for the red wines and stainless steel for the white wines. Fermentation lasts about 15 days, and the wines are then aged in barrels in the 16th century cellar.

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