In 1814 Jean-Joseph Moreau, a young cooper, married a local winemaker’s daughter and inherited the oldest Chablis house. Driven by passion for the vine and traditional values, he ran the business incredibly well and became one of the most important producers of wine in Chablis. He was a pioneer in the region. Since 1814, J. Moreau & Fils has been rising to the challenge of the Chablis terroir to bring out the very best of its single grape varietal, Chardonnay, in pursuit of its signature white wines that are complex, elegant, and precisely balanced.
Located on the left bank of the Serein river, in the southwest of the Chablis region, the 105 hectares of Premier Cru Vaillons vines enjoy particularly favourable exposure and the wines are well deserving of their excellent reputation.
The grapes undergo pneumatic pressing. There is also static cold settling of the musts before the alcoholic fermentation starts in stainless steel vats. The fermentation takes place over 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit flavours and aromas as possible. After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process. There is 100% malolactic fermentation. Ageing is done on lees for 10 months.
This wine has a pale gold colour. Its nose is very expressive, reminiscent of hazelnut and stewed apricot. The mouth is creamy but balanced by freshness of mandarin and acacia flower. Ideal served with seafood, grilled fish and grilled meat.