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A deep knowledge of the soils and subsoils in Chablis allows J.MOREAU & Fils to identify the shade and character in each terroir, to reveal all its richness and complexity with each new vintage.

Faithful to its origins and culture, the house ages all of its wines with patience: a day in the cellar is as important as one day in the vineyards. The House J. MOREAU & Fils has put its name to great Chablis wines since 1814.

click on one of the vintages below for further information
2019   2020  


100% Pinot Noir.

Tasting notes

A cherry red dress, tinged with garnet hues.
Raspberry and blackberry aromas on the nose with notes of spice (clove and cinnamon).
A delectable wine on the palate with a round attack showing fruit flavours reminiscent of blackberry, sour cherry and liquorice. A touch of smoke and spice typical of this wine’s terroir. Structured, well-integrated tannins.

Food and wine pairing

Ideal with grilled red meats, terrines and cheeses.

Serving suggestions

Serve ideally at a temperature of 14 to 16°C. (57-61°C.)

Ageing potential

Enjoy form now or keep in the cellar for 4 to 5 years.


Côte de Nuits and Côte de Beaune in Burgundy.
Oxfordian and Bathonian limestone soils.

Vinification and maturing

The grapes were harvested both by machine and by hand, and then sorted, destemmed and crushed.
The pomace was kept in the must during alcoholic fermentation with daily pumping-over and temperatures maintained at 28° - 30°C.
Free-run and press juices were then separated ant the wine was aged, for 10 months, with 100% malolactic fermentation: 10% of the cuvée was aged in oak barrels with a maximum proportion of 25% new oak.


Already cultivated by the Gauls at the time of the Roman conquest, this important grape variety goes far back in the history of the vine in France. Mentioned for the first time under the name “Pinot Noir” in 1373, it is also known by the names of “Franc Noirien” or “Plant Fin” in the Côte d’Or, and “Franc Pinot” or “Petit Vérot” in the Yonne. It has made a reputation for itself among the red wines of Burgundy where it is vinified alone or blended with 15% Chardonnay. In Champagne, it is blended with the Chardonnay or Meunier varietals. Introduced to the Loire region in the Middle Ages at the same time as Chardonnay, it became established in the Orléanais and Touraine regions and remains the red varietal of the red and rosé wines of Sancerre.