The grapes to produce the Chassagne-Montrachet David Moret were brought straight to the winery and pressed immediately to preserve the vibrant aromas and flavours. The wine underwent alcoholic fermentation, followed by malolactic fermentation, before it was aged in French oak barrels for just over 12 months. After bottling, the wine rested in the cellar for approximately six months. David only used 25% new French oak, to ensure that the fine character of his wine shines through.
Situated in the southern part of the Côte de Beaune, Chassagne-Montrachet is home to arguably some of the world’s greatest white wines. The village-level appellation covers around 300 hectares, with white wines making up 35% of total production. The vines for David’s Chassagne Montrachet grow on limestone soils between 200 – 300 metres altitude and are over 60 years old, resulting in beautifully concentrated and richly textured wines. The vines are simple Guyot pruned.
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.