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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.

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100% Chardonnay.

Tasting notes

Color: elegant pale gold.
Nose : intense aromas of fruit such as mandarin with pineapple and fresh almonds notes.
Mouth : a fresh and generous, very typical Chablis, showing a pleasant minerality and a long, saline finish.

Food and wine pairing

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.

Serving suggestions

Ideally serve between 10° and 11°C / 50° - 52°F.

Ageing potential

4 to 5 years.


Though traces of a village dating back to the Neolithic period have been found, the true origins of Chablis go back to Roman times. Its name is said to have come from the Latin term “caplum”, meaning “ford”. Vines flourished here in the 3rd century, after having been rehabilitated by the emperor Probus. The Serein river, which played an important role in regulating the climate, also allowed wines from Chablis to be transported to Auxerre and Paris. From the capital,
they were shipped abroad, to Flanders and England in particular.

However, the vineyards owe their real blossoming to the Cistercian movement as the Abbey of Pontigny was just nearby. Phylloxera ravaged the vineyards in the late 19th century, which explains the recent planting of the Chardonnay grape variety.

Vinification and maturing

The grapes and must went through a long pneumatic pressing to get a qualitative juice with no risk of oxydation.

Then, it 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.

To get a wine in the purest J.Moreau & Fils style, it will go through the complete malolactic fermentation and age on its lees for 8 months. This will give that wine we love with an intense nose of fresh fruits and a creamy texture in the mouth.


Hugues de Montaigu, Bishop of Auxerre was one of the pioneers of the Cistercian anchorage in Chablis. In this period, the monks were already working to create their « Vinum Album Durabile », a white wine for keeping and synonymous with high-quality. Their heritage can be found in each wine of our MONTAIGU collection resulting from a meticulous selection, vinification and ageing work, renewed at each vintage.