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 VAUCOUPIN

click on one of the vintages below for further information

2021   2022  

100% Chardonnay.

Pale gold in colour.

An intense, powerful bouquet showing peaches and bergamote aromas with grilled almonds notes.

In the mouth, the wine is ample and powerful, with notes of dried fruits, spices and citrus.

Perfect with oysters, seafood or fish, as well as grilled meats.

Serve ideally at around 14°C / 57°F.

Already very pleasant, it will express its full potential up to 4 to 6 years after its vintage.

The 27 hectares of Vaucoupin’s vines are located on the right bank of the Serein river in the commune of Chichée.

As for the history, the name Vaucoupin could refer to the structure of the vineyard itself. It could mean that the valley used to covered with woods that were cut at a time or shared between several different owners. It might also refer a former owner, named Coupin.

Our cuvée comes from grapes harvested on very old vines with roots burrowing deeply into the stony, clay and limestone soils.

The grapes were brought to the winery and pressed delicately in a pneumatic press.

The must was then cooled down and left to settle, in order to get rid of the roughest lees. The alcoholic fermentation was lead in temperature-controled stainless steel vats at a temperature between 18° and 20°C (64°-68°F) in order to keep as much fruit as possible in the wine. The malolactic fermentation was completed in order to mellow its aromas and get less acidity.

Then, the wine was aged on its lees for 18 months with regular pumping over. A small part of the wine (15%) was aged in oak barrels, all of them having already received 1 or 2 vintages to age, so that the oak will leave a discreet imprint on the wine.