Domaine Benoit Moreau is a rising star of Chassagne-Montrachet. He inherited vineyards from his father of Domaine Bernard Moreau (where he worked for five years prior to beginning his own domaine). Benoit’s vineyards and winemaking follow biodynamic farming and natural winemaking techniques and his approach has generated wines that are quickly gaining the attention of wine lovers and critics world wide. He is experimenting with tressage instead of hedging his vines, when extra growth is braided back in on itself. Lalou Bize-Leroy at Domaine Leroy is the most well-known proponent of this technique, claiming that it avoids stressing the plant, and it also keeps the growing tip of the vines intact. All of Benoit’s 1er cru vineyards are farmed by hand. The rows are allowed to grow substantial green cover to help build up organic matter in the soils and protect them from the heat in the summer. The wines are gently crushed and then pressed when the skins are fully ripe and after fermentation the wines see élevage in 222L oak barrels for 18 months. Benoit focuses on elegance, purity, and precision.