Domaine Bernard Moreau & Fils is situated in Chassagne-Montrachet, Burgundy. The holdings of the domaine are positioned within Chassagne-Montrachet and Saint-Aubin appellations. They consist of 14 hectares of vines, out of which 9 hectares are owned, and 5 hectares are farmed. The wine-growing is organic, though not certified yet.

The winemakers are Alexandre Moreau and Benoît Moreau. Their wines are described as quite reserved, with a layered and voluminous core, revealing the notions of deepness and concentration. It's one of the very finest domaines in Burgundy for whites.

The top wines of the domaine are Chevalier-Montrachet Grand Cru, Chassagne-Montrachet Premier Cru Les Grandes Ruchottes and Bâtard-Montrachet Grand Cru. The Chevalier-Montrachet Grand Cru 2017 scored 97, Chassagne-Montrachet Premier Cru Les Grandes Ruchottes 2017 scored 95+, and the Bâtard-Montrachet Grand Cru 2014 scored 94 - 96 by the Wine Advocate.

Robert Parker’s tasting notes on the Chevalier-Montrachet Grand Cru 2017: “The 2017 Chevalier-Montrachet Grand Cru is showing brilliantly, soaring from the glass with a lovely bouquet of lemon oil, white flowers, crushed chalk, orange zest, green apple and blanched almonds. On the palate, the wine is full-bodied, deep and multidimensional, with an incisive spine of acidity, superb tension and back-end grip and a long, mineral finish. This is a magical Chevalier that realizes all the promise it hinted at in barrel.”

Till 2021, Domaine Bernard Moreau & Fils has been managed by two brothers Alexandre Moreau and Benoît Moreau.

The history of the domaine goes back to 1809, when Auguste Moreau built its first cellar. Nevertheless, only in the 1930s, Marcel Moreau, the grandfather of Alexandre Moreau and Benoît Moreau, managed to collect most of domaine's holdings. Thirty years later, in the early 1960s, he was succeeded by his son, Bernard Moreau.

Bernard Moreau made a significant input in the domaines development, especially by starting the domaine-bottling and dividing different premiers crus into individual cuvées.

In 2021, Alexandre Moreau and Benoît Moreau decided to separate, with Alexandre Moreau staying at Domaine Bernard Moreau & Fils, while Benoît Moreau, receiving 60 percent of the family holdings, established his own winery under his own name. Subsequently, the agreement to purchase the best grapes from Chassagne-Montrachet, which has been in force for seven years, has not been renewed.

The wine-growing at Domaine Bernard Moreau & Fils is organic, though not certified yet.

In the vineyards, no herbicides or pesticides are applied. Only organic fertilizers are used, and ploughing is carried out. To control the yields, pruning is conveyed. Harvesting is manual.

The whites are lightly crushed, pressed and settled overnight. Fermentation takes place in the wood. In addition, the gentle lees-stirring is conveyed. The wine is racked before the next harvest, with the premiers crus kept in the tank until bottling the following March.

The reds are fermented on the ingenious yeasts and with a certain amount of whole bunches.

For the maturation of village wines, 25 percent of new oak is used; for the premiers crus, from 30 to 50 percent. Batard-Montrachet and Chevalier-Montrachet see 100 percent of new oak. Barrels are light to medium toasted to get the excellent oak character.

The duration of ageing ranges from 12 to 20 months and 1 to 3 months in the tank to slowly settle the lees. The wines are bottled without filtration but with a gentle fining.