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A generous and elegant cuvée produced from a small parcel of land owned by the Moreau family since 1904 to be aged for five to eight years. More info
The largest and most renowned grand cru in Chablis, Les Clos spans almost 27 hectares. The domain owns several parcels, covering close to 3.6 hectares, including a small plot of 490 square metres which the Moreau family purchased from the Hospices de Chablis in 1904. This plot has been vinified separately ever since. Planted in 1989, the Chardonnay vines are rooted in a terroir of very pebbly clay-limestone marl, with densely packed white clay. The hand-picked grapes are meticulously sorted and pressed immediately. The juice is cold settled and transferred into barrels that have already held one to 5 wines for fermentation followed by nine months of ageing. The barrel contents are then blended in vats, where they will mature for an additional six months or so.
The clean, intense nose conjures up aromas of pear, citrus and white flowers, combined with a subtle mineral note. On the palate, it is both generous and elegant, with a perfect balance marked by ripe fruit until the finish. A fine Chablis, to be cellared for five to eight years.
Chablis Grand Cru Les Clos, Clos des Hospices Christian Moreau serve at a temperature of 10°C. It will pair perfectly with the following dishes: Huîtres chaudes gratinées, Poêlée de gambas, Crottin de chavignol.
The largest and most renowned grand cru in Chablis, Les Clos spans almost 27 hectares. The domain owns several parcels, covering close to 3.6 hectares, including a small plot of 490 square metres which the Moreau family purchased from the Hospices de Chablis in 1904. This plot has been vinified separately ever since. Planted in 1989, the Chardonnay vines are rooted in a terroir of very pebbly clay-limestone marl, with densely packed white clay. The hand-picked grapes are meticulously sorted and pressed immediately. The juice is cold settled and transferred into barrels that have already held one to 5 wines for fermentation followed by nine months of ageing. The barrel contents are then blended in vats, where they will mature for an additional six months or so.
The clean, intense nose conjures up aromas of pear, citrus and white flowers, combined with a subtle mineral note. On the palate, it is both generous and elegant, with a perfect balance marked by ripe fruit until the finish. A fine Chablis, to be cellared for five to eight years.
Today it's Fabien Moreau, an oenologue by trade, who's at the helm of Domaine Christian Moreau -a domain possessing plots ideally situated in grands crus. They are extremely well-kept, and the berries are picked by hand in order to better control the quality of the future juice produced. It is vinified with the view of producing fine, just and precise wines. Thus, Fabien Moreau uses wooden containers frugally, allowing the wines to develop a certain suppleness, even a velvety texture in the mouth.
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