Chablis

Chablis is located in northern Burgundy, in the Yonne department. It is also known as the golden gates of Burgundy, which is derived from the colour of the grapes - one of the most shiny and sunny. The small village (nearly 3 thousand residents) is the most north protruding district of Burgundy which produces solely white wines, only Champagne lies further north. It produces Chardonnay, proclaimed by many connoisseurs as the world’s finest. Chardonnay owes its name to a village with the same name that lies in the area of Mâcon (south Burgundy), although it is not certain if it wasn’t the grape variety that gave the name to the village.

Beginnings of wine production date back to the Gallic Times, but it was the monks from the Cistercian monastery situated In the Pontigny region, have popularised the growth of Chardonnay on these grounds and the local wine became popular In Paris.

Chablis is cold with a continental climate where frequent spring black frosts drive winemakers mad. Although Chardonnay is a variety that is resistant to low temperatures, in the months of April and May, when temperature frequently falls below zero, the people of Chablis become very anxious. People heat grapes or spray water mist that creates an ice coating which protects the young shoots. More severe than in other regions of Burgundy, northern conditions plus the exceptional substrate (limestone from over 180 mln years containing shellfish and starfish fossils) influence the character of the wine. The local Chardonnay are characterised with explicit acidity and minerality.

Chablis is divided into four categories: Petit Chablis, Chablis, Chablis Premier Cru, Chablis Grand Cru.

Petit Chablis is produced from grapes that grow on ‘poorer’ substrate of soil with Portland limestone. This is frequently a more notable chablis though not as exceptional. It should be served chilled to ca. 10 deg. C and young. The colour is light, greenish. This wine is dry, light, refreshing. It delights with its flowery aromas, one can also sense the aromas of lime, fresh herbs and lemon grass. Recommended for serving with sole, oysters, fried fish, goat cheese.

Chablis (over a half of all vineyards), also known as village – yellowish-green wine, dry, more delicate but with more character. This wine, if drank young, is very lively and full of strong fruity aromas (peach), oily in flavour and full of minerals. It should be served at 8-9 deg. C, with seafood, salmon, trout, goat cheese. It reaches its full  effects after 2 years, it can be stored bottled up to 10 years frequently gaining the complexity of bouquet. Good for an aperitif, with seafood, oysters.

Chablis Premier Cru – covers 40 plantations. It reaches its full potential after 10 years, good to drink after 2-4 years, it is more complex and expressive, characterised by aromas of honey, acacia. The wine is open, clear and delicate with fresh aromas of grapefruit or white-flesh fruit. It is not a luxuriant wine, but the flavour lingers on the palate for a long time. It is a dry, round and full wine with a golden colour with green highlights. Should be served at 12 deg. C. It goes well with eg. crawfish.

Chablis Grand Cru is around 100 ha of the best habitats In Chablis – only 7 vineyards are entitled to the grand cru award. Light golden colour with a beautiful shine, fire stone bouquet, complex and most expressive. This wine has a mineral nose with a fruity, delicate wood aftertaste. Rich with a long finish. Round, exclusive, complex. Should be served at 12 deg. C. Recommended with sole fillet, lobster.

Good Grand Cru vintages can be stored up to 15-30 years. Older vintages of Grand Cru and Premier Cru, are recommended to be decanted, which is a rarity among white wines.

DOMAINE LOUIS MOREAU

Louis Moreau is a young, dynamic and extremely ambitious owner of Domaine Louis Moreau. In July 2011 he was designated the new president of Union des Grands Crus de Chablis. This is the best way to characterise Louis, the next representative of the clan, whose roots date back to the 19th Century. Currently, it is the 6th generation that produces the highest quality Chablis wines. The beginning of their story with wine was the year 1814 when Joseph Moreau settled in Chablis. His prime occupation was cooperage. Marriage with the daughter of local wine-gardener and negotiator made him an important and respected member of the Chablis society. Currently, at 70 hectares they own 5 parcels of Grand Cru, including one monopoly (Chablis Grand Crudes Hospices Les Clos purchased in 1904), as well as many parcels of Petit Chablis, Chablis and Chablis Premier Cru.

All Chablis from the Moreau family share a common feature, namely the excellent balance between minerality so characteristic for Chablis and delicate and pleasantly rounded subtlety of citrus aromas.

Chablisand and Chablis 1er Cru are produced in stainless steel VAT, In order to enhance the minerality and delicacy of these wines. Grand Cru owes its aromas to the skilful usage of oak barrels.