Varietal

100% Chardonnay. Yield: 50 hl/ha.

Tasting notes

Pale gold color with green highlights.

Intense notes on the nose, on tangerine and white flowers.

A pure expression of fruit, concentrated and precise on the palate with notes of peaches and pear in particular, on a generous structure and a long finish, mineral and chalky, well rooted in its land.

Food and wine pairing

Serve as an aperitif, with oysters and fish tapas. Will also be a good companion to all fish, poultry and white meats, grilled or in creamy sauce.

Serving suggestions

Serve at a temperature of around 12-13°C.  (53-57°F.).

Ageing potential

This wine can be enjoyed today or kept in the cellar for the next 3 years.

Origin

The Petit Chablis area of appellation covers 1,230 ha of which approximately 1,000 ha are currently under vine.

The vines grow on Portlandian limestone plateaus, with clay from the Tertiary Era.

The Chardonnay grapes at the origin of this cuvée come from vines cultivated in organic farming on the plateaux of Chapelle Vaupelteigne to the northwest of Chablis.

J. Moreau & Fils «Les Petits Dieux» is named after the small Celtic statuettes still dotted around some of the Chablis vineyards.

Vinification and maturing

- Fermentation with selected yeasts in stainless steel vats under the control of temperatures (20°C./68°F.) to preserve a maximum of fruit.
- Start of malolactic fermentation 10 days after the end of alcoholic fermentation with end of malolactic fermentation at the end of November.
- Long aging (more than 12 months) on the lees in 400L barrels already used for several vintages.

Vintage : 2020

Sanitary measures were the hallmark of this harvest, but they didn't stop it! Despite the heat and drought that marked the year, quality was high, although yields were down. The acidity was present, a guarantee of wines that can be laid down...

Our winemaker Lucie Depuydt commented after the first tastings:
"The acidity is perfect for our balance. The fermentations are going very well, we've brought in grapes with reasonable sugar levels and the naturally present or selected yeasts seem to like them. Over 95% of the vats have completed their alcoholic fermentation. The Chablis wines have intense aromas of pink grapefruit and pear. The Premier Crus and Grand Crus were aged in oak barrels, with many 450 and 500-litre barrels contributing a great deal to the wine's finesse and elegance. Malolactic fermentation will bring roundness and complexity to our wines.