Description

Diam. Moreau-Naudet's village Chablis comes chiefly from 20- to 30-year-old vineyards in Préhy and Courgis, both south of Chablis, with additional parcels in Chablis and Chichée under the Premier Cru vines of Vaugiraut/Vosgros; the largest single parcel, at 3.5 hectares, lies across Préhy and Courgis. In all, the domaine works with 30 parcels scattered across the appellation, spanning a variety of soil structures and exposures — fruit from the youngest vines is sold off in bulk, lifting the overall standard. The grapes are pressed gently over four hours and fermented with natural yeasts, still a rarity in Chablis, then raised mainly in tank through an unhurried maturation, spending 20 months on lees, considerably longer than most Chablis of this level. Hand-harvesting, the quality of the terroir, low yields and ripeness all contribute to the wine's characteristic mouth-coating texture and saline depths.