WELCOME TO TXANTON
A company engaged in the importation, distribution and retailing of fine wines, premium foods and exclusive accessories. Operations are handled through the hub in Makati City where you can find a premium shop with Spanish restaurant and wine bar integrated. Txanton is considered the first jamoneria in the Philippines and it’s the ideal venue to immerse in learning about jamón iberico.
Winery: Domaine Bernard Moreau et Fils
Country / Region: France / Burgundy – Bourgogne
Date Winery was established: 1809
Grape Variety: Chardonnay
Year the vintage was first released: 1959
Alcohol / Volume: 13% / 750ml
Ratings: 91-94 pts. Inside Burgundy
Good to Know: The story of Domaine Bernard Moreau et Fils began in 1809 when Auguste Moreau constructed his first wine cellar near the slopes of Chassagne-Montrachet, laying the foundation for what would become one of Burgundy’s most revered winemaking legacies. The estate was formally elevated to elite status during the late twentieth century under Bernard Moreau, and later cemented as a definitive benchmark of the Côte de Beaune by his sons, Alex and Benoît. The domaine is most globally renowned for its voluptuous, texturally opulent, yet beautifully vibrant white Chassagne-Montrachet wines, particularly their legendary Premier Cru "Les Grandes Ruchottes", which masterfully balance rich, concentrated orchard fruit with a striking, electric mineral drive. Alongside these world-class whites, the estate has carved out a highly coveted "insider" reputation for crafting perfumed, silky, whole-bunch fermented Pinot Noirs, ensuring that the Moreau name remains synonymous with the absolute pinnacle of pure, low-intervention Burgundy.
The wine opens with an alluring bouquet of orange blossom, fresh peach, and crisp green apple, framed by a hint of vanillin oak. On the palate, a satiny texture delivers generous layers of succulent stone fruit and white pepper before driving into a long, saline finish. To complement its rich texture and mineral freshness, pair it with pan-seared sea bass in lemon-butter, roasted poultry in a wild mushroom cream sauce, or a slice of nutty, aged Comté.
