CHABLIS 1ER CRU FOURCHAUME > J MOREAU & FILS

Varietal

Chardonnay.

Tasting notes

Pale gold 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

Pneumatic pressing, followed by static cold settling. Alcoholic fermentation in stainless steel vats, then after 3 days, 15% of the juice is racked and placed in fine-grain barrels for 1 to 2 years to continue the alcoholic fermentation with weekly stirring of the lees. The remaining juice is fermented in stainless steel tanks for 7 to 10 days under controlled temperatures (18 to 20°C) to preserve a maximum of fruit. 100% malolactic fermentation and ageing on fine lees for around 10 months.

Vintage : 2024

The 2024 vintage in Chablis was marked by exceptionally wet weather, with nearly 50% excess rainfall. Flooding began as early as March, followed by spring frosts and hail on May 1st (nearly 2,000 hectares affected), significantly impacting the vineyards. An unstable flowering period, coulure, millerandage, and strong mildew pressure limited yields. Harvest started in late September, revealing considerable variability between parcels, yet the first juices show fine tension, pronounced minerality, and fresh aromas of white fruit and citrus.