Country: France  Region: Burgundy  Varietal: Chardonnay Vintage: 2020  Category: White Wine  Colour: White Producer: David Moret "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 press and ferment in his cellars. Fermented using indigenous yeasts, the wines are bottled without fining or filtration, because of the natural settling that occurs during their period in oak. The Meursault Premier Cru ‘Les Charmes’ is more aromatic in style, while the Meursault Premier Cru ‘Les Perrières’, from a small production, has a wonderful mouth-filling texture with steely, racy acidity. Its concentration, depth and complexity is worthy of Grand Cru status.The Saint-Romain is lean and elegant with refreshing lime aromas and makes an excellent introduction to David’s refined yet intense wines. From the Côte Chalonnaise, his Rully strikes the characteristically Burgundian balance between acidity and richness, with bright fruit, nuts, oatmeal and notes of honey. ‘Le Grand A’ Aligoté, is made from Aligoté grown on 60-year-old vines. It is not your typical Aligoté, being extremely concentrated (due to the old vines) and given the royal treatment with 18 months in French oak, of which a portion is new. His stunning Chassagne-Montrachet is made from 50-60-year-old vines." Winemaker: David Moret Vineyards: The vineyards of Saint Romain are mainly located in a side valley to the west of Auxey-Duresses, in the direction of the communes and vineyards of the Hautes Côtes de Beaune. A little more than half of the production consists of white wine. There are no Grand Cru and no Premier Cru vineyards within Saint Romain. Vinification: Grapes were brought straight to the winery and were pressed immediately, to preserve the precious Chardonnay aromas and flavours. The wine went through alcoholic and malolactic fermentation in French oak barrels, then ageing for a total of just over 12 months, before being bottled and resting in the cellars for approximately six months. David only used 25% new French oak, to ensure that the fine character of his wine shines through. Tasting Notes: Pale golden reflections in the glass. Lemon aromas and buttery characteristics. On the palate, balanced acidity and a mineral touch round off the citrus flavours before a lingering finish. Food Suggestion: Serve before a large meal with a selection of good pâtés and terrines. Closure: Natural Cork  ABV: 13%  Classification: AOC