2018 Bernard Moreau Chevalier Montrachet Grand Cru
How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
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
Nothing noted for this wine yet. What do you smell, and how long does the taste linger?
Have you tasted this wine?
Save your rating and notes.
Save your rating and notes.
Have you tasted this wine?
Log in to save your tasting note.
Log in to save your tasting note.
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.
Consisting of just three barrels this year, the 2018 Chevalier-Montrachet Grand Cru has an expressive bouquet of crushed stone mixed with Granny Smith apples and fleeting hints of white peach. The taste is extremely well balanced and delivers excellent weight. The intense flavors of orange peel and sour lemon connect with discreet passion fruit and papaya notes in the aftertaste. Naturally, this Grand Cru has excellent minerality. A great Chevalier-Montrachet.
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.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP (94-96)
Reviewed by: William Kelley
Wafting from the glass with a lovely bouquet of citrus oil, orange blossom, white flowers and pastry cream, Moreau's 2018 Chevalier-Montrachet Grand Cru is full-bodied, satiny and layered, with a deep and multidimensional core, lively acids and a long, chalky finish. Whereas the Bâtard is purchased as grapes, Alex Moreau received the Chevalier in must, and he's done a terrific job of the vinification and élevage.
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
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(95-97)
Drinking Window 2024 - 2050
From: 2018 Burgundy: Confounded Expectations (Jan 2020)
The 2018 Chevalier-Montrachet Grand Cru, which comprises three barrels this year, has an expressive bouquet of crushed stone mixed with Granny Smith apples and fleeting hints of white peach. The palate is supremely well balanced, delivering superb weight and penetration; the intense flavors of orange peel and sour lemon dovetail into discreet passion fruit and pawpaw notes toward the finish. Of course, there is outstanding mineralité throughout this Grand Cru. An awesome Chevalier-Montrachet.
- 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."
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
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 Chevalier-Montrachet presenteert een satijnachtige body met levendige zuren en een kern van citrusolie, sinaasappelschil en Granny Smith appel, omlijst door witte bloemen, witte perzik, subtiele passievruchttonen en een uitgesproken krijtachtige mineraliteit. Door die frisse zuurgraad en de kalkachtige mineraliteit snijdt de wijn prachtig door rijke sauzen en boterige texturen bij gevogelte, versterkt delicate smaken van witte vis en schelpdieren en vormt hij een elegante tegenhanger van romige en licht gerijpte kazen. Kies voor geroosterde of licht gebraden bereidingen met citroen of beurre blanc bij vis en schaal- en schelpdieren, langzaam gebraden kip met botersaus of gevulde gevogeltebereidingen en bij kaas passen vooral zachte romige kazen of een verfijnde Comté die de mineraliteit accentueren.
Choose a category to discover dishes that pair well with this wine.
Do you already have a dish in mind?
Let Sommy find wines to pair with your meal.
Discover Wine Trivia
Sign in to unlock fascinating facts about this wine and expand your knowledge.
Sign In