About the producer:

In 2009, David Moreau took over the family estate founded by his grandfather. Prior to that, he studied winemaking at the University of Burgundy, and worked at a veritable who's who of producers: Beaucastel, Lamy, and Domaine de la Romanee Conti. Having returned home to make wine in Burgundy, his approach to winemaking is clear and simple: reds are fermented in concrete vats, typically 90-100% destemmed, and aged in barrique for 12 months in the family's 16th century cave. 

About the cuvee:

Sous Montot comes from a single, roughly 4 acre plot of 50 year old vines planted on a west-facing slope. Vines were planted by selection massale in 1976 and 1977. Pleasing aromas of ginger snaps and Christmas spices greet you, while that palate offers an agreeable balance of bright red fruits and intriguing, earthy darkness.