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 MONTMAINS BIO
Organic Wine

click on one of the vintages below for further information

2022  

100% Chardonnay.

Pale gold colour

Mineral and smoky on the nose, with notes of hazelnut and undergrowth supported by citrus zest.

Highly complex, fresh and unctuous, the palate reveals notes of white fruit, lemon blossom and grilled almonds, with a mineral and saline finish.

Will be the perfect companion to blanquette of veal, scallops or fish cooked with sweet spices.

Serve ideally at 14°C. (57°F.).

5 years and more in good storage conditions.

On the left side of the Serein river, nestling between the Bois des Lys and the Broques de Biques, the 37 hectares of the Montmains climat lie on a low-lying hillside. Under the banner of its flag-bearer, "Montmains" includes itself as well as the Climats Butteaux and Forêts. Together, they cover around 118 hectares. This long Climat faces south-east/north-east and benefits from the early morning sun.

Since 1537, several spellings have been used to refer to this Climat ("Montméen", "Montmoyen"). Montmains simply refers to the mountain at an intermediate altitude, between two higher slopes.

The grapes for this cuvée come from a parcel known for its predominantly marly profile, which produces powerful, concentrated wines with a lovely saline note. The vines on this plot are over 50 years old and have been grown organically for over 25 years.

Vinification with a minimum of inputs:
- Long pneumatic pressing,
- Static cold settling of the musts,
- 7 to 10 days of alcoholic fermentation: for 70% in stainless steel vats, at controlled temperatures (18 to 20°C.) to conserve as much fruit as possible. The other part (30%) is placed into 3-4 years old barrels.
- 100% malolactic fermentation,
- Ageing on fine lees for 10 months.