Style: White Wine

Producer: Domaine Christian Moreau Pere & Fils

Grape: 100% Chardonnay

Where: "Les Clos" Chablis Grand Cru, Burgundy

Country: France

A champion of the celebrated Les Clos, this powerful, soul-reaching wine highlights the finesse of grand cru Chablis even in the hottest of vintages. Indisputably massive, unctuous even, it pulsates with yellow-cherry and peach flavors yet remains anchored in steel and breathtaking tension. It's explosive in fruit now but will gain deeper nuance and complexity with time. Hold till at least 2024—it should reward well through 2040. Anna Lee C. Iijima-  Wine Enthusiast

Organically Farmed

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About the Wine: Hand-harvested. Fermented with indigenous yeast. Aged in stainless steel and neutral oak for 6-8 months. Most famous appellation of Chablis, this Grand Cru has a south exposure and a soil from the Kimmeridgien, very rocky with white and dense clays. The big parcel of 3 ha in one big piece, goes from the bottom of the hill, nearly up to the top, which allows us to divide it in three different parcels (the bottom, the middle and the top). They are always vinified separately but blended all together at the end to make one cuvée. The average age of the vines is 50 to 60 years old.

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About the Producer: 

The Moreau family has been rooted in the heart of Chablis since 1814. At that time, Jean-Joseph Moreau founded the wine-merchant trading firm. In 1974 Hiram Walker acquired 50% of the company and acquired the remaining shares in 1985. J. Moreau et Fils was then sold with no member of the family remaining in the company to Boisset in Nuits-Saint-Georges. The Moreau family retained ownership of their vineyard holdings throughout these transitions.

With the 2002 vintage, Christian Moreau Père & Fils regained their right to produce wines sourced from their extensive vineyard holdings and market the wines under their own name. Today, Fabien Moreau, the sixth generation of the family, is the super-star winemaker of this beautiful Domaine in Chablis. After graduating in Oenology in Dijon and earning a MBA at E.N.I.T.A in Bordeaux, he also studied in New Zealand.

The Domaine’s vines average 45 years old; at harvest, grape picking is done by hand, from their Chablis up to their Grands Crus. The Domaine’s Premier Crus and Grands Crus wines are vinified up to 30-45% in wood barrels, the balance in stainless vats. Fermentation of their other wines takes place in stainless steel vats. According to Moreau family, “Our winemaking techniques should strive to honor the high quality of our terroir, vines and grapes, bringing out the very best in every harvest.”