The first vines were planted on the Grand Cru hillside in Roman times, but it was only in 1938 that their exceptional quality was ratified by decree. 111 hectares stretching out in a crescent shape across the right bank of the River Serein benefit from southern/south-western exposure for optimal sunshine and are entitled to the Chablis Grand Cru appellation. In all likelihood it is in Les Clos that Chablis viticulture began. At 24.75 hectares it is the largest of the seven prestigious Grands Crus. It is also the most homogenous, benefiting from a regular geological slope with a gradient of approximately 200 m, as well as from south-western exposure. It produces very structured, very firm wines characteristic of the terroir with good ageing potential as they need time to open up.Respecting the fruit, the grapes are carefully selected and gently pressed. Then the juice is left to settle before undergoing alcoholic fermentation for 7 to 10 days in stainless steel tanks at controlled temperatures to preserve the wine's fruit and glycerol. Malolactic fermentation gives suppleness. Maturing on the lees brings fatness. The wine is a pale golden colour, with a nose of clean lemon, mint and gun-flint that is very typical of the appellation. This Chablis has a palate of iodine in the mouth with citrus and acacia notes. The wine is still young and rather closed but is a superb wine with excellent ageing potential. Available in Magnum bottles. (6 x 1.5 Litres)
Region:
France, Burgundy, Chablis
Producer:
Moreau et Fils
Product ID:
41963
J MoreauetFilsChablisGrandCruLesClos Description: J MoreauetFilsChablisGrandCruLesClos from France, Burgundy, Chablis by J.MoreauetFils Rich Dry Whites (12 x 75 cl) Price: £325.88
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J MoreauChablisGrandCruLesClos Description: The first vines were planted on the GrandCru hillside in Roman times, but it was only in 1938 that their exceptional quality was ratified by decree. 111 hectares stretching out in a crescent shape across the right bank of the River Serein benefit from southern/south-western exposure for optimal sunshine and are entitled to the ChablisGrandCru appellation. In all likelihood it is in LesClos that Chablis viticulture began. At 24.75 hectares it is the largest of the seven prestigious Grands Crus. It is also the most homogenous, benefiting from a regular geological slope with a gradient of approximately 200 m, as well as from south-western exposure. It produces very structured, very firm wines characteristic of the terroir with good ageing potential as they need time to open up.Respecting the fruit, the grapes are carefully selected and gently pressed. Then the juice is left to settle before undergoing alcoholic fermentation for 7 to 10 days in stainless steel tanks at controlled temperatures to preserve the wine's fruit and glycerol. Malolactic fermentation gives suppleness. Maturing on the lees brings fatness. The wine is a pale golden colour, with a nose of clean lemon, mint and gun-flint that is very typical of the appellation. This Chablis has a palate of iodine in the mouth with citrus and acacia notes. The wine is still young and rather closed but is a superb wine with excellent ageing potential.
J MoreauChablisGrandCruLesClos Description: The first vines were planted on the GrandCru hillside in Roman times, but it was only in 1938 that their exceptional quality was ratified by decree. 111 hectares stretching out in a crescent shape across the right bank of the River Serein benefit from southern/south-western exposure for optimal sunshine and are entitled to the ChablisGrandCru appellation. In all likelihood it is in LesClos that Chablis viticulture began. At 24.75 hectares it is the largest of the seven prestigious Grands Crus. It is also the most homogenous, benefiting from a regular geological slope with a gradient of approximately 200 m, as well as from south-western exposure. It produces very structured, very firm wines characteristic of the terroir with good ageing potential as they need time to open up.Respecting the fruit, the grapes are carefully selected and gently pressed. Then the juice is left to settle before undergoing alcoholic fermentation for 7 to 10 days in stainless steel tanks at controlled temperatures to preserve the wine's fruit and glycerol. Malolactic fermentation gives suppleness. Maturing on the lees brings fatness. The wine is a pale golden colour, with a nose of clean lemon, mint and gun-flint that is very typical of the appellation. This Chablis has a palate of iodine in the mouth with citrus and acacia notes. The wine is still young and rather closed but is a superb wine with excellent ageing potential. (12 x 75 cl) Price: £426.05
