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
ORGANIC WINE
NATURE DE MONTAIGU

click on one of the vintages below for further information

2022  

100% Chardonnay.

The colour is a beautiful pale gold with green highlights.

The nose is floral and elegant, with hints of ibiscus and pleasant apricot.

The palate is rich and smooth, with aromas of creamy caramel and a magnificent mineral and saline finish.

This wine will perfectly emphasize any type of sea food such as a fatty fish (salmon or bluefin tuna), sushi and sashimi. Will also be a great companion to poultry, asian or exotic food. Try it also with goat cheeses, as well as fresh and light refined cheese.

Ideally serve between 12 and 14°C / 54-57°F.

Between 3 to 4 years.

Located in the north of Burgundy, in Yonne department, the appellation stretches over around 20 communes that cover the hillsides running alongsidethe pretty Serein Valley. The vineyard enjoys an exceptional geological situation.

The main bedrock comes from the Jurassic epoch, or more precisely the Kimmeridgean age (150 million years ago). Deposits of tiny oysters can still befound today in the rock, remains of a time where the sea was totally covering this territory.

Hugues de Montaigu, Bishop of Auxerre, was one of the pioneers of the Cistercian tradition in Chablis. At that time, the monks were already working on the creation of their white vin de garde, synonymous with high quality. Their heritage is reflected in every wine in our MONTAIGU collection.

This cuvée comes from organically-farmed vines in the commune of La Chapelle Vaupelteigne, whose soils provide an ideal water reserve for the vines, with a rich microbial life. The grapes ripen perfectly here.

- Slow pressing with juice separation,
- Light settling,
- Fermentation with indigenous yeasts in stainless steel tanks,
- 20% of the cuvée is placed in barrels containing 3 to 4 wines,
- Aged on the lees for 8 months.