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 2022

click on one of the vintages below for further information

2021   2022  

100% Chardonnay.
Yield 58 hl/ha.

Nice gold colour with green hues.

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

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.

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.

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

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,
- 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.

In spite of the harsh spring frosts, the vines recovered very well and the grapes emerged in abundance. The lack of water was very troubling but a few showers on 15 August triggered the ripening process. The harvest was running from 1 September to 22 September. The vines' condition was ideal. Only a few scorch marks were visible following the hot weather. A very good harvest, in terms of quality and quantity, for all the Chablis appellations, with very interesting balances.