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.
PETIT CHABLIS
Les Petits Dieux

click on one of the vintages below for further information

2022   2023  

100% Chardonnay. Yield: 50 hl/ha.

A pale gold colour with green tints.

The nose shows intense flavours of mandarin and white flowers.

And in the mouth, the aromas of white and yellow fruits, such as peach, are followed by a great mineral finale as a reminder of the terroir where this wine comes from.

Serve as an aperitif, with oysters and fish tapas. Will also be a good companion to all fish, poultry and white meats, grilled or in creamy sauce.

Serve ideally at a temperature of 12°C (54°F).

This wine can be enjoyed now or kept in the cellar for the next 3 years.

The Petit Chablis area of appellation covers 1,230 ha of which approximately 1,000 ha are currently under vine.

The vines grow on Portlandian limestone plateaus, with clay from the Tertiary Era.

The Chardonnay grapes used to make this cuvée come from 2 areas selected for their different and complementary characteristics: the "dessus des clos" plateau, which gives the grapes a very high degree of ripeness and a lovely richness on the palate, and the Beine village plateaux, which provide freshness and subtle aromas of citrus fruit and white flowers.

J. Moreau & Fils «Les Petits Dieux» is named after the small Celtic statuettes still dotted around some of the Chablis vineyards.

Musts and grapes were brought in the winery for a long pressing. Once the juice was settled, the fermentation started with the addition of selected yeasts in stainless steel tanks under controlled temperatures (20°C.) to preserve as much fruit as possible. In order to get a wine more supple, we let the malolactic fermentation begin 10 days after the alcoholic fermentation; it ended by the end of November. The wine was then aged on partial lees for 4 to 5 months.