2018 Bernard Moreau Batard Montrachet Grand Cru
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Body: full-bodied. Like most white wines from Côte de Beaune; 13.5% alcohol.
Acidity: fairly high. from the fairly cool climate of .
Aromas: stone fruit, tropical fruit and orchard fruit, typical of
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Log inThe domain was originally founded by Marcel Moreau, grandfather of the current owners. The domain expanded to nine hectares, plus another five hectares of agriculture since 2005. The latest news is that the domain will be split between the brothers in 2021. Alex stays on site and Benoit develops his own winery. The village of Chassagne-Montrachet consists of several plots of land. a third comes from in and around Les Masures bordering Mergeots, the rest from the Puligny border.
This Bâtard-Montrachet Grand Cru 2018 is made from Chardonnay grapes grown on brownish limestone and gravel soils. The must ferments in 10%-30% new French oak barrels with indigenous yeasts. The maturation takes place in 100% new French oak barrels for a period of 18 months. The beautifully layered, ultra-floral nose shows notes of ripe white fruit and citrus, framed by soft hints of wood. The generous and extremely rich, full and impressively powerful flavors are not too heavy, as there is enough acid support to balance the admirably focused and seriously lingering, dry and clean finish.
FACT : The wine is stored in our conditioned Wine Warehouse and if you pick up the wine you will often receive a nice discount. You will immediately see the possible discount if you choose Pickup in the Checkout page. We are almost next to the Rijksweg with plenty of parking. Click here for address.
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The Wine Advocate
RP (93-95)
Reviewed by: William Kelley
The 2018 Bâtard-Montrachet Grand Cru represents the return to the range of a cuvée last produced—from purchased grapes—in 2015, and the intermission derives from the fact that the parcel was being replanted. Offering up aromas of pear, orange oil, white flowers and fresh pastry, it's full-bodied, ample and nicely concentrated, with impressive structuring extract, lively acids and a long finish. This is a powerful, muscular wine, and the young vines have certainly put in a fine performance in their inaugural vintage!
Alex and Benoit Moreau began their harvest on August 30, afraid of waiting too long given the warm conditions, and reported finished alcohols between 12.15% and 13.3%. This was a large crop for the domaine, even for its premiers crus and old vines: Chenevottes, for example, yielded fully 62 hetoliters per hectare, its most generous in 20 years. Most of the domaine's white wine fermentations lasted into June-July 2019. As usual, I made Domaine Bernard Moreau one of my last stops during my time in Burgundy to catch the wines at their best, and the young 2018s showed superbly: it's a more immediate vintage than 2017 but beautifully balanced. Indeed, it's hard to think of a better address to which to direct readers looking to take a tour of some of Chassagne-Montrachet's most interesting terroirs. I also revisited the superb 2017s in bottle, wines that number among the vintage's finest. What are the rudiments of this 14-hectare estate's success? As I wrote last year, the domaine represents a loose division of labor between two brothers: Benoit, who concerns himself with the vineyards, and Alex, who oversees the cellar. In the vineyard, they use only organic fertilizers and no pesticides. In the cellar, Alex Moreau appreciates long fermentations and extended sur lie élevage without stirring, the wines finishing their maturation in stainless steel where they generally see a light fining. New oak, largely from François Frères, is judiciously chosen. Beautifully balanced and differentiated by site, these are some of the most compelling white Burgundies being made today, and I once again warmly recommend them to readers.
Published: Jan 09, 2020
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Vinous
(92-94)
Drinking Window 2023 - 2048
From: 2018 Burgundy: Confounded Expectations (Jan 2020)
The 2018 Bâtard-Montrachet Grand Cru comprises just one used barrel this year. It has a very reserved, almost austere bouquet that feels a little aloof after the fireworks of Moreau’s raft of Chassagne Premier Crus. But that’s Bâtard for you. The palate is very well balanced with a fine line of acidity, fresh and taut with impressive weight on the back palate. The citrus notes are complemented by touches of orange peel and salinity, and there is very good length on the finish. Excellent.
- By Neal Martin on November 2019
Readers will know the high esteem in which I hold Domaine Bernard Moreau and winemaker Alexandre Moreau. You want the best Chassagne-Montrachet? This is where you call first. I have absolutely no reason to alter that view with respect to the 2018s. “We started picking on 30 August, the same date as 2017 but the profile of the vintage is different," Moreau told me surrounded by stainless steel vats. "This was because of the size of the crop and the heat. I like to have freshness and not too much alcohol, so I was anxious about the picking date. So I controlled the maturity, constantly tasting in the vineyard and soon realised that the sugar level can rise quicker than the phenolic maturity. I have now started the harvest in August in 2015, 2017 and 2018. I couldn’t understand why if August was so warm, the increase in sugar level was actually quite slow. I knew it was generous, but I did not know it would be so generous in older vineyards - something that I have never seen. For example, I haven’t made nine barrels of Chassagne Chenevottes since I began, then again, yields are only just above 50hl/ha for the Premier Crus. Maybe people are expecting something like 2003, but the 2018s are not heavy at all. For the Village and Premier Crus the alcohol is between 13.0° and 13.5°. As usual we practice natural fermentations, no racking and so forth - the only difference in 2018 is that it was a super-long alcoholic fermentation. Many barrels were fermenting until July - and I don’t mind that - I like to play this game as you have activity in the barrel with the fine lees in suspension and natural CO2 that protects your wine. The pH is around 3.19, which gives them a lot of freshness. It is not a vintage for early bottling and so most of the Premier Crus will be bottled next Spring."
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The domain was originally founded by Marcel Moreau, grandfather of the current owners.
Production by Bernard Moreau
The domain expanded to nine hectares, plus another five hectares of agriculture since 2005. The latest news is that the domain will be split between the brothers in 2021. Alex stays on site and Benoit develops his own winery. The village of Chassagne-Montrachet consists of several plots of land. a third comes from in and around Les Masures bordering Mergeots, the rest from the Puligny border. The vinification here is classic, all wines mature in oak barrels. Clarification and filtering are done as little as possible. Elegance and refinement are of paramount importance here. The wines of Moreau have undergone so much progression in quality in recent years that they are now considered among the top of the famous village of Chassagne-Montrachet. Bernard Moreau is the 4th generation to manage the family estate and has a total of 14 hectares of vineyards in 13 different areas within Chassagne-Montrachet and Saint-Aubin. Moreau does not have many secrets when it comes to that progression. For example, his friendship with Michel Colin-Deléger, one of the absolute stars there, and the arrival of his son Alexandre contributed greatly to the improvement in quality. Moreau's wines have received excellent reviews in La Revue du Vin de France and The Vine (Clive Coates).
Deze Bâtard-Montrachet 2018 toont een prachtig samenspel van rijpe peer en citruszest, delicate witte bloesem en brioche-achtige pastry tonen, ondersteund door een stevige, minerale zoutigheid, rijpe maar frisse zuren en subtiele, goed geïntegreerde eikenhoutinvloeden. Daardoor snijdt de wijn vetheid mooi weg en geeft hij aromatische tegenwicht aan rijke gerechten, waardoor hij uitstekend past bij boterige gevogeltebereidingen en romige kazen, bij vette vis en schaal- en schelpdieren waar de minerale frisheid en citrusaccenten de smaken opfrissen, en bij feestelijke gerechten waar concentratie en lengte gevraagd worden. Bereidingen die met name goed werken zijn langzaam geroosterd kippenvlees met citroen en beurre noisette, gebakken coquilles of gegrilde kreeft met beurre blanc, of lichtgerijpte, smeuïge kazen zoals Comté of Époisses om de textuur en het umami-gevoel van de wijn te versterken.
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