Saint-Romain 2022- David Moret

The grapes to produce the Saint-Romain David Moret 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.

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.

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.