Varietal
100% Aligoté.
Tasting notes
A pale gold color with hints of green.
A mineral nose with citrus notes of mainly lemon and yellow grapefruit with a hint of clementine.
A fine, fresh, round and mineral attack. There is a good balance between glycerol and acidity. This is a rich, fruity wine with aromas similar to those on the nose with a touch of bergamot for the finish.
Food and wine pairing
Excellent as an apéritif, on its own or with blackcurrant liquor. Will also be perfect paired with seafood, sushi and sashimi. Try it also with asparagus, avocado, a plate of cured meats, fried or grilled fish.
Serving suggestions
Serve ideally at a temperature of 12-13°C (53-54°F).
Ageing potential
Enjoy this wine young, in its first 2 years, to take advantage of all of its freshness.
Origin
Grapes for Moreau’s Bourgogne Aligoté were harvested in Saint-Bris-Le-Vineux, an old winegrowing village, located 15 kilometres south-east of Chablis. It also produces AOC Bourgogne and AOC Sauvignon de Saint-Bris.
Clay-limestone soils.
Aligoté is thought to be the oldest Burgundian grape variety. In the Middle Ages it was probably drunk with harigot, a mutton and bean stew and/or alicot, a simple poultry stew. Vinified alone or blended with Chardonnay, it can bear the Bourgogne Aligoté AOC.
Paired with blackcurrant liqueur, it makes a Kir, named after Canon Kir, deputy mayor of Dijon, who made this aperitif fashionable.
Vinification and maturing
- the must was brought in
- enzymes were added and the juice was allowed to settle fermentation lasted 2 to 3 weeks in stainless steel tanks under controlled temperatures (16 to 17°C) to preserve as much fruit and glycerol as possible
- aged on the lees for richness
Vintage : 2020
A record-breaking vintage:
- Record-breaking harvest: The first Chablis grapes were harvested on 24th August. For the record, last year the first grapes were not picked until the 13th September!
- Record-breaking heat: temperatures regularly broke the 35°C mark (95°F). Many winemakers did their harvesting at night-time to deliver optimal juice quality.
- Record-breaking quantities of grapes picked: we pressed the equivalent of more than 40 hectares (98.84 acres).
- Record-breaking numbers of old vines with more than 50 hectares (123.55 acres) of vines aged between 40 and 55 years, not to mention plots of Chablis dating to 1934 and plots of Aligoté planted in 1929!
- Record-breaking disinfection measures taken to protect employees and wine-makers and help prevent the spread of Covid-19.
First tastings by Lucie Depuydt:
«We got acidity levels that were just right for the balance we were trying to achieve. Fermentation came along very nicely; we have been working with grapes with decent levels of sugar (unlike the previous two years) and the yeasts, whether naturally-occurring or selected, appreciated this. The process of alcoholic fermentation has been completed in more than 95% of vats. The Chablis eraly featured intense aromas of pink grapefruit and pear. We put the Premiers Crus and Grands Crus into oak barrels, using a large number of 450 and 500 litre barrels to add finesse and elegance to the wine. Malolactic fermentation brought extra roundness and lots of complexity to our wines».