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

click on one of the vintages below for further information

2021   2022  

100% Chardonnay.

Pale golden colour.

Sucker nose, with notes of fruits such as peach and apricot and emphasize with mineral and menthol notes.

Fresh and fruity in the mouth, with notes of grapefruit. A long and typical finish

This wine can be enjoyed with oysters, seafood, grilled fish and cooked shellfish. It can also accompany various types of charcuterie, such as Jambon persillé, poultry and goat's cheese.

To enjoy best its mineral character, serve chilled between 10° and 11°C (50°-52°F)

A wine meant for ageing (5 years) although it can be drunk now for its tingy flavours.

Chablis, located near Auxerre in the Yonne department, is one of Burgundy's most northerly vineyards. It is characterised by the fact that it produces only white wines from the Chardonnay grape variety, and by its geology, which is based mainly on Kimmeridgian soil.

The appellation has 40 climats and lieux dits classified as premier cru.
- Soil and subsoil Middle and Upper Kimmeridgian.
- Alternating limestone and marl.
- Medium to steep slopes.
- South-west to south-facing.
- Altitude between 250 metres.

This Premier Cru comes from very well exposed plots on the right bank of the Serein in the communes of Chichée and Fleys.

At their arrival at the winery, the grapes and must went through a long pneumatic pressing to get a qualitative juice with no risk of oxydation. Then, this juice was left to settle in order to clean it up from the biggest lees. That step is quite essential to ensure pure aromas and a bright color. The alcoholic fermentation used selected yeasts in stainless steel tanks under controlled temperatures (18° to 20°C) to preserve a maximum of fruit. Then, 20% of the cuvée was casked into oak barrels that already received between one and two wines, in order to bring an extra complexity to the wine. The whole cuvée was then aged on its lees for a mininum 10 months period.