The grapes to produce the Meursault “Les Narvaux” David Moret were pressed immediately to retain the delicate aromas. The must went through alcoholic and malolactic fermentation in French oak barrels, and was then aged for 12 months. After bottling it rested in the cellars for six months. David only uses 25% new French oak, to ensure that the fine fruit character of his Meursault shines through.
“Les Narvaux” vineyard overlooks the valley of Meursault, situated nearby ‘Les Genevrières’ premier cru. The vines are planted between 200-330 metres above sea level on calcareous, shallow soils and have a southerly aspect. The vines are 40 years old on average, producing wines of great concentration.
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.