Domaine Louis Moreau

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France – Chablis

Louis Moreau

Louis with his wife Anne and father Jean-Jacques owns an impressive 48ha of vines (for Domaine Louis Moreau) from which the best wine is kept, and the rest sold to négociants. There is a full range produced; from Petit Chablis to Grand Cru, including 5 appellations of Grand Cru and 3 of 1er Cru! The style is focused on pristine fruit, crisp acidity, clean lemon, grapefruit, hay and green apple flavours of naked (no oak) limestone-grown chardonnay. There is a very small amount of new oak used in the Grand Crus.

Chablis AOC
This wine has beautiful purity and verve, with the classic ‘Chablis’ crisp acidity and lemony chardonnay fruit coupled with mouth-watering ‘wetstone/chalky’ minerality that is expected. Yet there is also a little more concentration than usual.

Chablis 1er ‘Fourneaux’
Thanks to its South-West exposure, this Premier Cru is sun- bathed most of the day. Sun-baked stones from its soil re ect back the heat during the night hence, its name of Fourneaux that means ‘stoves’.

Chablis 1er ‘Vaillons’
The wines of Vaillons possess fresh and mineral aromas of white owers and gun int; also they have charming structure and roundness. There are 8 distinct terroirs which comprise this appellation and its east/south-east exposure offers ideal condi- tions for maturation of the fruit.

Chablis 1er Vaillons 2014
“Such a great thing to drink, good Chablis: my favourite. This is cool and scented with mint and fennel, stony with dilute citrus and green apple flavours, crunch and freshness on a crunchy cucumber finish of fine length. Delicious. Suspect I’ll be buying a bit of this.” – 93 Points Gary Walsh,

Chablis Grand Cru ‘Les Clos’
Les Clos, the most renowned Grand Cru, is a 26ha site with Louis and Anne Moreau owing 3.2 ha. Due to a combination of very low yields, old vines (they were all planted between 1958 and 68) truly amazing wines result. e grapes are perfectly ripe but due to the cool and steady temperatures the acidity is protected giving the wines excellent avour, sugar and phenolic ripeness along with a near-perfect acid level and the classic and o mentioned “goût de pierre à fusil” (“taste of int”).

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