Domaine David Moreau is a 5 hectares large domaine in Santenay, Côte de Beaune, Burgundy. The vineyards are farmed according to a sustainable approach by its current vigneron, David Moreau. The domaine hasn’t obtained any certifications for its vineyards yet.

David Moreau’s wines are of excellent aroma, dense and complex.

The top wines of the domaine are: Santenay Premier Cru Clos Rousseau, Santenay Premier Cru Clos des Mouches, and Meursault Les Pellans.

The Santenay Premier Cru Clos Rousseau 2015 scored 91 - 93, the Santenay Premier Cru Clos des Mouches 2017 scored 91, and the Meursault Les Pellans 2016 scored 90 - 92 by the Wine Advocate.

Robert Parker’s tasting notes on the Santenay Premier Cru Clos Rousseau 2015: “The 2015 Santenay Premier Cru Clos Rousseau, matured in 30 percent new oak and with 25 percent whole bunch, has a charming bouquet with plenty of raspberry and crushed strawberry scents, more blue fruit emerging compared to the Cuvée S. The palate is medium-bodied with juicy sappy red and black fruit, a very subtle chalkiness towards the finish, but remaining very focused and tensile all the way through. This is an excellent wine from David Moreau - possibly his best in 2015.”

David Moreau has been the winemaker at Domaine David Moreau since 2009. He studied at Lycée Viticole de Beaune first and then obtained a diploma in oenology at Institute Jules Guyot at the University of Burgundy. David Moreau also traveled to New Zealand, where he worked in the vineyards. He took over part of his 80-years old grandfather’s domaine in Santenay in 2009. The range of vineyards has grown since.

The 5 hectares of vineyards of Domaine David Moreau are farmed according to a non-certified sustainable approach.

The vineyards were almost all planted in the 1960s. The majority was pruned by cordon royat to minimize vigour. The soils are either ploughed or left with grass depending on the needs of each plot.

The grapes for the red wines are picked manually at their best ripeness. The small crates are used during harvesting to keep the grapes intact. The composition of the vintage defines the destemming levels. A daily tasting controls the maceration in order to get the best tannins and flavours from the grapes. All their wines are fermented with the use of natural yeasts. David Moreau uses oak barrels for ageing. Before bottling, the wine can be lightly fined or smoothly filtered. The stoppers are made from Spanish cork.

The grapes for white wines are also manually picked. The whole bunches are gently pressed. The must is fermented with wild yeasts in 300-litre oak barrels or a tank. These natural fermentations are sometimes long, but it results in wine complexity. The wine is matured on fine lees until bottling.