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 VAU DE VEY 2024

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2024  

100% Chardonnay

Pale golden yellow colour.

Elegant nose of ripe white fruits and delicate citrus fruits, with marked minerality and a slight hint of oak.

Lively on the palate, structured by a beautiful vivacity, full-bodied and refined, combining fruit and minerality. A salty, persistent and tense finish.

It pairs well with oysters, sashimi, ceviche, pan-fried scallops, poultry in cream sauce, lemon risotto, as well as fresh or mature soft cheeses (Chaource, goat's cheese).

Serve at a temperature of around 12-14°C.

This wine can be enjoyed now or kept in the cellar for 3 to 5 years.

Vau de Vey, located on the left bank of the Serein between the communes of Beine and Chablis, takes its name from the Latin vadum, meaning ‘wet, marshy place’.

Together with the neighbouring Vaux Ragons Climat, it forms a 40-hectare island of south-east facing vines. This iconic terroir benefits from morning sunshine and cool north winds, creating a unique microclimate for grape ripening.

The vines are often planted on very steep slopes, making mechanisation difficult and ripening slow. The Kimmeridgian soil, thick in marl and rich in marine fossils, challenges the roots while giving the wines a pure and tense minerality, characteristic of this Climat.

- Long pneumatic pressing
- Very light static settling
- Alcoholic fermentation begins in stainless steel vats. After 3 days, approximately 25% of the juice is racked off and transferred to fine-grained oak barrels to continue alcoholic fermentation
- for the portion in vats, fermentation for approximately 10 days under temperature control (18 to 20°C) to preserve maximum fruitiness
- 100% malolactic fermentation
- ageing on lees for 14 to 18 months
- light filtration before bottling

The year 2024 in Chablis was marked by exceptionally wet weather, with rainfall exceeding the average by around 50%. From March onwards, the region suffered flooding due to the Serein river bursting its banks and record rainfall, followed by spring frosts in an already waterlogged environment. Hail also affected the vineyards, particularly on 1 May: nearly 2,000 hectares were partially or totally impacted. Flowering took place in unstable conditions, leading to coulure and millerandage, while mildew, encouraged by the humidity, weighed on the potential yield.

The harvest began at the end of September, with considerable variation between plots. Despite these challenges, the first juices reveal a beautiful Chablis character, with marked tension, assertive minerality and invigorating aromas of fresh white fruit and citrus.