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 RÉSERVE
Gloire de Chablis

click on one of the vintages below for further information

2020  

100% Chardonnay.

The nose is very elegant and quite intense, with yellow fruits such as pineapple and mango, as well as a hint of roasted hazelnuts and white flowers.

The palate is fresh and very indulgent, once again offering the juicy flavours of pineapple, the freshness of pink grapefruit and the creaminess of a custard. A very fine energy that lingers long and pleasantly.

A great Chablis wine for a wide variety of pairings! Try it with mushroom risotto, seafood gratin, fish in sauce or roast poultry.

Serve ideally at a temperature of around 14°C.(57°F.).

It can be enjoyed for up to 5 years after its vintage, or even longer if kept in good conditions.

The grapes for this Cuvée Réserve were selected from two different terroirs, blended and vinified, then matured for two years on the lees to give this great wine its complexity and smoothness.

In this case, 60% of the Chablis grapes come from a gently sloping parcel with a good water reserve on Portlandian colluvium and 40% from another parcel, facing west, on Kimmeridgian limestone.

Known as the "Glory of Chablis", the sacred relics of Saint-Martin were once protected and honoured in the ancient monastery of St-Loup in Chablis. This is also the name of this particularly select and pampered cuvée Réserve.

The grapes for this cuvée Réserve were selected from 2 terroirs particularly well suited to the climatic conditions of this dry, hot vintage. The grapes were pressed slowly, and the juices were slightly settled to retain as much substance as possible. Fermentation took place in stainless steel vats (70%) and in 1- and 2-wine barrels (30%). Regular stirring of the lees in the vat and in the barrels was carried out to add complexity and smoothness, before racking the part in barrel after 10 months of ageing, which continued on the lees in the vat. In all, 2 years of ageing were necessary for this particularly selected and pampered wine.