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David Moret

Although David Moret studied oenology and viticulture, he did not have a family domaine to work at on graduation so began his career by buy selling winery equipment to local vignerons, building close relationships in the process. But in 1999 he decided that he wanted to make wine, and started to purchase grapes from top growers to press and and ferment these himself in his small cellar in Beaune, developing his own label, Moret-Nominé, in 2000. David is what you call a micro-négociant; each year he personally selects small parcels of grapes from Burgundy's top growers [usually only five or six] and working with them closely. The use of pesticides is eschewed and the wines are fermented using natural yeasts and bottled without fining or filtration. David only makes white wines; production is small, mainly Meursault, always using the same plots from Les Charmes, Les Genevrières and Les Perrières. However production has now been expanded to include Puligny Montrachet, Corton-Charlemagne, Saint Roman, and Rully. His style is elegant and mineral, truly stunning wines that highlight the quality of the plots the grapes are sourced from in some of the best locations in the Côte de Beaune.