Puligny-Montrachet 1er Cru “Les Combettes” 2019 – David Moret
Oaky Whites
A beautifully elegant wine with a taut saline character, typical of Puligny Montrachet. The nose displays aromas of acacia, white flowers and lemon pith. The palate is marked by a rich toasted oak balanced by powerful citrus fruit flavours and a racy acidity which lends a lovely tension and energy mid-palate.
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Characteristics & Details
About this wine
The grapes to produce the Puligny-Montrachet 1er Cru “Les Combettes” David Moret are harvested by hand and gently pressed using a pneumatic press. The juice is left to settle and then transferred to oak barrels, 20% of which are new oak, for fermentation. The wine then ages on its fine lees for 12 months in oak barrels, 20% of which are new oak. After racking, the wine is transferred by gravity to stainless steel tanks for 3 months to settle before bottling which takes place without fining or filtration.
Puligny Montrachet ‘Les Combettes’ is one of Puligny’s most northerly climats. It faces south-east.The soil is made up of clay-limestone which lends the characteristic taut saline expression to the wine. The soil contains a high proportion of pebbles which absorb the summer heat and help the grapes to ripen and reach maturity.The grapes for David’s ‘Les Combettes’ come from 60 year old vines located in the middle of the slope, one of the best locations to ensure the vines receive maximum sunshine during the ripening season.
David Moret is a micro-négociant making only white wines in his small cellar in Beaune. He studied oenology, but then went on to sell winemaking supplies before finally deciding to make wines himself. With no family-owned vines, he bought grapes to vinify, purchasing his first barrels in the late 1990s and starting the Moret-Nominé label in 2000. Since then, he has continued to buy small parcels of grapes from top growers, to vinify in his cellars. Fermented using indigenous yeasts, the wines are bottled without fining or filtration after the natural settling that occurs during their period in oak. David uses 20% new oak for his Villages wines and up to 40% new oak for his Premiers and Grands Crus.
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