The vineyards of Auxey-Duresses, an appellation since 1937, are located just south of Saint Romain, planted on the hills that lead to Meursault. As such, the whites from Auxey-Duresses represent excellent value. The Chardonnay is sourced from 40-year-old vines planted on south-facing slopes, where the soils are predominately limestone and clay. Situated between 200 to 300 metres above sea level, the resulting wines have beautiful concentration and finesse.
On the nose, this Auxey-Duresses has aromas of pink grapefruit and apricots, sweet pastry and hints of struck match. On the palate, the wine has a lovely rich texture, which is well balanced with racy acidity and citrus fruit flavours, which linger on the finish.
Whole-bunch pressed and gravity fed into 228-litre French oak ‘fûts’ where they underwent fermentation with indigenous yeasts. Following fermentation, the wine went through malolactic fermentation and was aged in these same French oak barrels, around 20% of which were new, for around 11 months. The final blend was assembled and the wine was bottled without fining or filtration.
David Moret is a micro-négociant making wines in his small cellar in Beaune. Despite first studying oenology, he went on to sell winemaking supplies before finally deciding to make wines himself. With no family-owned vines, David bought grapes and purchased his first barrels in the late 1990s, starting his own, eponymous label in 2000. Since then, he has continued to buy small parcels of grapes from top growers and ferments using indigenous yeasts. His wines are bottled without fining or filtration, after being naturally settled while ageing in oak. David uses 20% new oak for his Villages wines and up to 40% new oak for his Premier and Grand Crus.