CHABLIS GRAND CRU LES CLOS > J MOREAU & FILS

Varietal

100% Chardonnay.

Tasting notes

Elegant pale gold colour.

An elegant, racy nose showing notes of mandarins, fresh almond and dried apricot.

Rich and round in the mouth with elegant notes of acacia honey and citrus.

Food and wine pairing

Excellent with seafood and fish such as salmon or turbot. Also goes well with white meats in cream sauce or simply on its own, as an aperitif. After 5 years, it will perfectly pair up with matured cheeses or spicy salmon.

Serving suggestions

Ideally serve cooled down at 14°C / 57°F.

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

The grapes and musts were slowly pressed in a pneumatic press, to get a juice as clear and pure as possible. This juice was left to settle at cold temperatures so that it would be freed from its roughest lees. The alcoholic fermentation began in stainless steel vats; after 3 days, 30% of the juice was transferred to fine-grained oak barrels to continue the alcoholic fermentation. The remaining juice was left in stainless steel vats for another 4 to 7 days of alcoholic fermentation under controlled temperatures (18-20°C / 64-68°F) to preserve as much fruit as possible. The malolactic fermentation was completed so that we get a rounder wine. Finally, the wine was aged on its fine lees for 18 months to develop its complexity.