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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.

CHABLIS 1ER CRU VAILLONS
click on one of the vintages below for further information
2019   2020   2021   2022  

Varietal

100% Chardonnay.
Yield 58 hl/ha.

Tasting notes

Pale gold in colour. To the nose, the full extent of its aromatic potential is not instantly apparent. It needs a little airing. This is a wine with good aging potential (5 or sometimes up to 10 years). The wine is well-built and long in the mouth. The Premier Cru Vaillons Chablis wine beguile the palate, whether mineral and tight in their youth or flowery and developing delicate and subtle aromas with age.

Food and wine pairing

Ideal served with seafood, fish such as salmon in butter sauce or grilled, as well as with roasted capon or guinea fowl and goat cheese.

Serving suggestions

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

Origin

Located on the left bank of the Serein river, in the southwest of the Chablis region, the 105 hectares of Premier Cru Vaillons vines enjoy particularly favourable exposure and the wines are well deserving of their excellent reputation.

All the Chablis soils diversity is embodied by this Premier Cru from a meticulous selection of 3 plots blended after separate vinification.

Gentle slopes. Kimmeridgian marls.

Vinification and maturing

- Pneumatic pressing,
- Static cold settling of the musts,
- Alcoholic fermentation started in stainless steel vats,
- For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit as possible,
- After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process,
- 100% malolactic fermentation,
- Ageing on lees for 18 months.

History

The most recent list of Premiers Crus was issued in 1986. 79 hamlets figure on the list and cover a surface area of approximately 700 ha. The winegrowers of Chablis grouped together these hamlets under the names of 17 “climats” or single vineyards. These vineyards are located on either side of the Serein river in the communes of Chablis, Fontenay, Maligny, Chichée, La Chapelle-Vaupelpeigne, Courgis, Fleys, and Beines.