Domaine Louis Moreau is a 50-hectare estate based in the heart of the Chablis appellation. Louis and his wife Anne founded the domain in 1994 and own parcels in four of Chablis’ seven grand cru climats. All of Louis’ decisions in the vineyard and cellar are meant to bring out the personality of each terroir.
Vineyards are farmed lutte raisonnée with some of the premier cru and grand cru vineyards in conversion to organic. Petit Chablis and Chablis are machine-harvested while the premier and grand crus are hand-harvested. The wines are vinified and aged in stainless steel tanks and receive a light filtration before bottling.
About the Vineyard
Chablis is grown in Kimmeridgian clay mixed with sand and is from parcels mainly in Beines and near the town of Chablis.
Fermentation is spontaneous, and vinification is in stainless steel tanks to preserve freshness and fruit. Chablis goes through 100% malolactic fermentation and ages ten months on the fine lees before bottling.
Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis is fruity and vivid, with floral notes and hints of apple and pear. Bright acidity, with minerality and a palate balanced by roundness and finesse.
Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.
pH level: 3.2
Residual sugar: 0.8g