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 FOURCHAUME
COLLECTION DE MONTAIGU

click on one of the vintages below for further information

2022  

100% Chardonnay.

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.

Perfect with all fish and shellfish as well as with white meats.

Serve ideally at a temperature of 14°C. (57°F.).

4 to 6 years.

34 hectares are classified as Premier Cru Fourchaume. Located in the commune of La Chapelle-Vaulpelteigne, just north of the hillside where all the Grands Crus are found, it is a jewel among the Premiers Crus. Because of its international reputation, Fourchaume is one of the flagship Climats, along with L'Homme Mort, Vaulorent, Côte de Fontenay and Vaupulent.

The slope is gentle and even, over Kimmeridgian marl, with a south-westerly exposure, and lies in the Fontenay-près-Chablis valley to the north-east of Chablis.

Hugues de Montaigu, Bishop of Auxerre, was one of the pioneers of the Cistercian tradition in Chablis. At that time, the monks were already working on the creation of their white vin de garde, synonymous with high quality. Their heritage is reflected in every wine in our MONTAIGU collection.

- partial reception of grapes in 15 kg cases
- pneumatic pressing
- static cold settling
- alcoholic fermentation begins in stainless steel vats
- after 3 days, 15% of the juice is racked and placed in fine-grained barrels for 1 to 2 years to continue the alcoholic fermentation with weekly stirring of the lees
- Fermentation in stainless steel vats for 7 to 10 days under controlled temperatures (18 to 20°C) to preserve as much fruit as possible.
- 100% malolactic fermentation
- ageing on fine lees for around 10 months