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.
CHABLIS 1ER CRU CÔTE DE LÉCHET

click on one of the vintages below for further information

2022  

100% Chardonnay.

Nice gold colour with green hues.

Intense and slightly smoky nose reminiscent of roasted hazelnuts, lemon and acacia.

On the palate, the attack is unctuous and dense, still marked by the yellow fruits as well as aromas of pastry cream enhanced by a mineral and spicy finish.

Will be perfect with tuna in curry, red mullet in espelette chili pepper cooked “a la plancha”. Try it also with sea urchins, scampi, oysters, pollock, andouillette sausage, a trout, sashimi and sushi, fried tofu or a savory slice of gruyère cheese.

Serve ideally at 12-14°C. (54-57°F.).

This wine can be enjoyed now or kept in the cellar for the next three years.

A hill that was abandoned for some time, or plants that grow in damp valleys? Several theories attempt to explain the meaning behind the name of this Climat of Chablis Premier Cru.

With its 51 hectares all to itself, Côte de Léchet sits happily on the left bank by itself. Its terroir is sun-drenched, with steep slopes that reach up to 38% in some places!

The grapes ripen particularly fast and the harvest usually starts quite early. Some nice Kimmeridgian marls lie at the foot of the vines, covered with clay and "terre à lapin", a form of limestone sand eroded by cold and frost. Because of the slope, thundershowers end up pushing some stones to the bottom of Côte de Léchet. Despite having good drainage, this soil calls for hard work from its wine producers who regularly have to haul earth back up!

- slow pneumatic pressing
- cold static settling of the juice
- alcoholic fermentation began in stainless steel tanks
- after 3 days, 15% of the juice was racked and transferred to fine grained barrels where they continued their alcoholic fermentation with weekly stirring
- the remaining juice was fermented in stainless steel tanks for 10 days under controlled temperatures (18 to 20°C./64-68°F.) to preserve a maximum of fruit
- 100% malolactic fermentation
- aged on fine lees for about 14 months
- light filtration before bottling