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 2009

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2023   2024  

Chardonnay.

Golden colour

Well-developed, slightly smoky nose with notes of ripe fruits and sweet spices which recall exotic fruits, peppermint, ginger and grilled almonds.

Full and round in the mouth, with notes of citrus fruits, minerals and a subtly scented sweet cream sensation.

Ideal served with salmon in white butter sauce, equally good with roasted capon or guinea fowl.

14°C

Already very pleasant, it will keep for at least 5 years in the cellar.

Chablis, located near Auxerre in the Yonne department, is one of Burgundy's most northerly vineyards. The appellation has 40 climats classified as premiers crus, including 17 main ones.

Situated on the left bank of the Serein, in the centre of the hillside to the south-west of Chablis, the 105 hectares of Premier Cru Vaillons enjoy a particularly favourable exposure and, quite rightly, an excellent reputation. Gently sloping hillsides. Kimmeridgian marl.

The diversity of this Premier Cru's sub-soils is reflected in the plots of Beugnon, Chatain and Minot. Vinified separately, the cuvées from these 3 parcels were then blended to bring out the full richness of the vintage.

Behind the term "Vaillons" lies the notion of a small valley (from the Latin "vallis" or "valles" meaning "elongated space between two areas").

- Pneumatic pressing
- Static cold settling of the musts - Alcoholic fermentation started in stainless steel vats
- After 3 days, around 15% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process.
- 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.
- 100% malolactic fermentation. Malolactic Fermentation ends mid-December;
- Matured on the lees for 10 months

Winter had been harsh and dry and vine stocks pruning took place in cold and sound conditions. In April temperatures increased as well as precipitations and auspicious weather conditions allowed an optimum budding-out. Late May the growth cycle was 10 days in advance compare to 2008 and full flowering was reached by the 10th of June. If July is marked with dampness - 20% precipitation more than normal – August is one of the warmest since several years and veraison is complete as early as the 15th. September being warm and dry; grapes naturally increase their degree of alcohol from 1 to 1,5% per week. The first grapes were pressed on the 14th. The persistent beautiful weather gave to the less early parcels the chance to come to ripeness. Therefore the last grapes were harvested in the same very healthy conditions than the first ones and arrived to the winery on the 24th of September. A very promising vintage!