YOHAnn moreno, Durban-Corbières
AOCs: Corbières
Varieties: Carignan, Grenache, Mourvèdre, Syrah, and Vermentino
Viticulture: Organic
Size: 10 hectares
Terroir: Clay, Limestone/schist,
Varieties: Carignan, Grenache, Mourvèdre, Syrah, and Vermentino
Viticulture: Organic
Size: 10 hectares
Terroir: Clay, Limestone/schist,
Yohann Moreno, is the newest winemaker to join our book and is slowly becoming a notable name in the Corbières area. He was born in the south then lived in Paris until he decided to heading back at 18 years old with wine in mind. He is the son of a chef and his grandparents are vignerons but sold to the coopérateur in Durban-Corbières /Fitou which is very common in that area (of the 215 growers in Fitou, 180 belong to one of the three cooperatives).
He inherited one parcel from the family in 2013 and as of 2023, he has ten hectares in total. The area of Corbieres can simplistically be divided into two areas — flatlands that are machine harvested, irrigated, and farmed conventionally with yields in mind while the other is the hills. Yohann has some Syrah in the flatlands, but it's higher elevation and isolated and the rest of the parcels are in the hills. Four hectares of 70-year-old Grenache grown on limestone/schist and Carignan planted in 1970 on clay over red rocks (iron-rich) and some planted on limestone/schist soils.
He inherited one parcel from the family in 2013 and as of 2023, he has ten hectares in total. The area of Corbieres can simplistically be divided into two areas — flatlands that are machine harvested, irrigated, and farmed conventionally with yields in mind while the other is the hills. Yohann has some Syrah in the flatlands, but it's higher elevation and isolated and the rest of the parcels are in the hills. Four hectares of 70-year-old Grenache grown on limestone/schist and Carignan planted in 1970 on clay over red rocks (iron-rich) and some planted on limestone/schist soils.
The style is very much in line with his friend and neighbor Maxime Magnon (who he worked for) but maybe a little more "raw" and he pushes things a little more than his more established neighbor. All viticulture is done by Yohann and his grandfather who is a superhuman 80-something dude that can't help but work 12 hours a day, 7 days a week.
Everything is organic certified.
In the cellar, Yohann vinifies separately (parcels/grapes) and then blends each cuvee to his liking, depending on the year's conditions.
bright focused, terroir-driven wines with a sense of glouglou that doesn't get in the way.
Everything is organic certified.
In the cellar, Yohann vinifies separately (parcels/grapes) and then blends each cuvee to his liking, depending on the year's conditions.
bright focused, terroir-driven wines with a sense of glouglou that doesn't get in the way.
