Varietal
100% Chardonnay.
Tasting notes
Golden in colour tinged with green.
Mineral nose, slightly creamy, with a hint of smoke and elegant fruit reminiscent of tropical fruit such as pineapple.
Full and lively on the palate with flavours of citrus, mandarin, and fresh hazelnut. This wine’s beautiful structure gives it fantastic length on the finish.
Food and wine pairing
Serve as an aperitif or with oysters, seafood, and fish. Also the perfect match for white meats.
Serving suggestions
Ideal serving temperature: 14°C
Ageing potential
6 years and more.
Origin
Since a law was passed in 1938, around 100 hectares of south/south-western facing vines that benefit from optimal exposure to the sun and stretch out in a crescent shape along the right bank of the Serein river are entitled to bear the Chablis Grand Cru appellation including "Les Clos", one of the seven single vineyards or “climats” that have contributed to the international reputation of the Chablis region's Great White Wines.
The very first Chablis vineyards were most likely planted in Les Clos since we can find traces of vines 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. Hillside terroir. Calcosol made from Portlandian and Kimmeridgian colluviums on Kimmeridgian marls.
Vinification and maturing
- Pneumatic pressing
- Cold static settling
- 50% of the juice was fermented in 4 to 5-year-old barrels with regular stirring
- Malolactic fermentation was stopped to preserve freshness
- Aged on fine lees until June 2007
Vintage : 2007
Once again, this year was marked by mixed weather conditions. Following an extremely mild winter, budburst began thirteen days earlier than in 2006. Snowfall at the end of March considerably slowed down vine development. Temperatures began to rise radically and stayed high from 8 April on, making it the warmest month of April since 1921. In early May, the growth cycle was a month in advance with the first flowers appearing on 15 May. During the night of 24-25 June, significant hailstorms hit the southern vineyards. Veraison began in mid-July and was followed by a dramatic drop in temperatures that made for cold, wet weather that lasted until the end of August. When harvest officially started on 1 September, most of the grapes were not ripe. However, the return of the sun and higher temperatures from the beginning of September on dried out the vines and allowed the grapes to ripen. Harvesting began on 11 September at J. Moreau & Fils with alcohol levels of between 10% and 11.5%, high acidity levels of between 7.5 and 9g/l, and low pH levels of 3 to 3.2. Our choice to harvest late, along with the talent and technique of our team, allowed us to produce wines highly expressive of their terroir with acidity levels characteristic of our northern region. All of the wines for this vintage underwent malolactic fermentation to add to the finesse and complexity of our great wines.
