CHABLIS 1ER CRU FOURCHAUME > J MOREAU & FILS

Varietal

100% Chardonnay.

Tasting notes

Pale in colour.
Open nose reminiscent of fruit, almond, butter and fresh liquorice.
Round, dense, and buttery on the palate with flavours of citrus marmalade and toasted almond.

Food and wine pairing

Perfect with all fish and shellfish as well as with white meats.

Serving suggestions

Serve ideally at a temperature of 14°C. (57°F.).

Ageing potential

4 to 6 years.

Origin

34 hectares are classified under the Premier Cru Fourchaume appellation.

Located in the commune of La Chapelle- Vaulpelteigne, just to the north of the hillside containing all of the Grands Crus, this is a jewel among the Premiers Crus. Due to its international reputation, the wines from the subparcels is often sold under the Fourchaume name. In fact, Fourchaume is one of the "Climats porte drapeau" (flag-bearer climates) grouping together those of L'Homme Mort, Vaulorent, Côte de Fontenay and Vaupulent.

The slope is regular with south-western exposure, and is located in the valley of Fontenay-près-Chablis to the northeast of Chablis. Gentle slopes overlying Kimmeridgian marls.

Vinification and maturing

Our Premier Cru Fourchaume shows a richness developed from meticulous plot selection and separate vinification before blending and ageing in fine grain barrels.

- some of the grapes were brought in in 15kg crates
- pneumatic pressing
- cold static settling of the juice
- alcoholic fermentation began in stainless steel tanks
- after 3 days, 15% of the juice was racked and transferred to fine grained 1 to 2-year-old barrels where they continued their alcoholic fermentation with weekly stirring
- the remaining juice was fermented in stainless steel tanks for 7 to 10 days under controlled temperatures (18 to 20°C) to preserve a maximum of fruit and glycerol
- 100% malolactic fermentation
- aged on fine lees for about 10 months

Vintage : 2020

The Covid crisis has certainly marked this year’s harvest, which nonetheless has been able to go ahead! Despite the year’s record temperatures and lack of rainfall, there is been no lack of quality, although yields are down, with an especially mixed picture with regard to reds. However, these have generally been very well-balanced. Overall, we have seen nice levels of acidity, promising good aging potential…

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».