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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.

click on one of the vintages below for further information
2019   2020   2021   2022  


100% Chardonnay.

Tasting notes

Pale gold in colour.

Candied fruit, pistachio, honey and lightly toasted nougat on the nose.

Rich and round with notes of acacia honey and citrus.

Food and wine pairing

Excellent with seafood and fish such as salmon or turbot. Also goes well with white meats in cream sauce or simply on its own, as an aperitif. After 5 years, it will perfectly pair up with matured cheeses or spicy salmon.

Serving suggestions

Ideally serve cooled down at 14°C / 57°F.

Ageing potential

6 years and more.


Since a law was passed in 1938, around 100 hectares of south/south-western facing vines that benefit from optimal exposure to the sun and stretch out in a crescent shape along the right bank of the Serein river are entitled to bear the Chablis Grand Cru appellation including "Les Clos", one of the seven single vineyards or “climats” that have contributed to the international reputation of the Chablis region's Great White Wines.

The very first Chablis vineyards were most likely planted in Les Clos since we can find traces of vines grown there before 1267. This single vineyard, with a surface area of 24.75 hectares is the largest of the seven prestigious Grands Crus. It is also the most uniform with a regular 200-metre south-west facing slope. Hillside terroir. Calcosol made from Portlandian and Kimmeridgian colluviums on Kimmeridgian marls.

Vinification and maturing

- Harvested by hand
- The grapes were brought to the winery immediately
- Crushing and pressing
- Enzymes were added and the juice was cold settled
- Fermentation lasted 7 to 10 days in stainless steel tanks under controlled temperatures (18-20°C) to preserve as much fruit and glycerol as possible
- Malolactic fermentation was encouraged for softness
- The wine was matured on the lees for richness