Notes from Becky Wasserman & Co.:

"Since 1990, Benoit Moreau worked with his father and brother at the family domaine in Chassagne-Montrachet, Domaine Bernard Moreau & Fils. After several years as the vineyard manager, he decided to create his own domaine, combining his share of the family vineyards with some new acquisitions in the Beaujolais."

William Kelley (Wine Advocate):

"Benoit Moreau set up his own domaine in November 2020. In 2020, to prepare for the transition, Benoit acquired some must from close friends whose methods are in sympathy with his own. In 2021, however, he worked almost entirely with domaine fruit, and the results were even more thrilling, delivering one of the most compelling portfolios to be found in the Côte de Beaune in that challenging vintage. His 2022s matched those wines, but his 2023s appear to go even further. Indeed, tasting them, I had the impression that I was sampling an entirely different vintage from what I had encountered at many other addresses, due to the rare sense of energy and tension, combined with full maturity, that Moreau seems to have achieved.

As readers will remember, farming at this address is biodynamic, with certification underway, and Moreau is committed to working all his premiers crus by hand or with the aid of small caterpillar-tracked chénillards. In some parcels, he's experimenting with "tressage" instead of hedging the vines' canopies; and when he does hedge, it's done by hand. Green cover crops will help build up organic matter in the soils and protect them from summer heat. In terms of winemaking, he crushes before pressing when the skins are fully ripe, and he works using indigenous yeasts and bacteria, with élevages in 228-liter barrels lasting 18 months, followed by bottling under high-quality natural cork and finishing wax."