Vineyards and winemaking
Bâtard-Montrachet lies immediately below Montrachet on the Côte de Beaune slope. Its deeper limestone and clay soils tend to give Chardonnay greater breadth and power than the thinner, higher ground of Chevalier-Montrachet, while the east-facing position provides the light and drainage required for full ripeness.
The 2014 fruit was purchased from a trusted grower and vinified by Alex Moreau. Fermentation took place with indigenous yeasts in barrel, followed by extended maturation in French oak with lees contact and no routine stirring. The small Grand Cru production meant that individual barrels played a significant role in the final wine.
Tasting notes
Appearance
Bright gold with a mature lemon-amber glint.
Nose
White peach, quince and dried apricot emerge beneath a cool layer of crushed stone, toasted hazelnut and citrus oil.
Palate
Broad and powerful, yet held in balance by the vibrant acidity of the 2014 vintage. Ripe stone fruit and lemon curd are joined by almond, fine spice and saline minerality, with a filigreed texture and an evolving, exceptionally long finish. Mature white Burgundy should be assessed bottle by bottle.
Food pairing
Pair with butter-poached lobster, roast turbot with shellfish sauce, veal sweetbreads or a white-truffle risotto. Serve in generous glasses and allow the wine to open gradually rather than decanting automatically.
Background story
Domaine Bernard Moreau became one of Chassagne-Montrachet’s reference estates under Alex Moreau, whose restrained use of oak and long, wild-yeast fermentations place vineyard character ahead of cellar signature. The domaine was renamed Domaine Alex Moreau in 2021.
The 2014 Bâtard-Montrachet was produced in minute quantity and earned 95 points from both Tim Atkin MW and Decanter. Its combination of Grand Cru scale and vintage freshness gives it a distinctly different character from the more linear Chevalier-Montrachet.
