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.
The Grand Cru appellation was ratified by law in 1938. Since then, 111 hectares of vineyards stretching across the right bank of the Serein River in a crescent shape have been entitled to produce wine bearing the Chablis Grand Cru appellation. These vineyards enjoy optimum south/south-western exposure to the sun. The very first Chablis vineyards were most likely planted in Les Clos and one can find history of vines being grown there before 1267. This single vineyard, with a surface area of 24.75 hectares is the largest of the seven prestigious Grands Crus. It is also the most uniform with a regular 200-metre south-west facing slope.
The grapes undergo a slow pneumatic pressing before cold static settling of the juice. Alcoholic fermentation then took place in stainless steel vats. After 3 days, 35% of the juice was transferred to fine-grained barrels to continue alcoholic fermentation. The remaining juice was left in stainless steel vats for 7 to 10 days under controlled temperatures (18 to 20°C) to preserve as much fruit as possible. There is 100% malolactic fermentation. The wine is then aged on full lees for 10 months with regular stirring and pumping over of the must to give it richness.
The Grand Cru Les Clos is pale gold in colour. It has a subtle nose, reminiscent of toasted almonds, sugared almond and mango aromas. The palate is rich and evokes toasted almonds and fruits with yellow flesh. The finish is soft and sustained by a slight minerality. Excellent with fish prepared with light sauces or with grilled white meats. Ideal with cheeses or spicy salmon.