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The marl terroir of Les Pargues delivers a crisp, fruity and taut wine with great minerality. More info
Located on the left bank of the River Serein, close to the Vaillons and Montmains premier cru plots, the 1.2-hectare parcel of Les Pargues benefits from a south-east exposure and a Kimmeridgian clay-limestone terroir. The old vines, averaging seventy years old, are organically grown and the grapes are handpicked and sorted in the winery. Once the grapes have been pressed, the juice is cold settled and fermented in temperature-controlled, stainless-steel vats with natural yeasts. Ageing continues for ten to twelve months in vats.
Crisp and fruity, Les Pargues displays a golden colour with glints of green, a bouquet of citrus and white fruit where the minerality so characteristic of Chablis comes through. The ample palate, taut with a beautiful acidity, extends into a fresh finish. This wine is the perfect pairing for a seafood platter or oysters au gratin and will age well in a cellar for several years.
Chablis Les Pargues Christian Moreau serve at a temperature of 10°C. It will pair perfectly with the following dishes: Moules marinières, Andouillette de chablis, Bar farci aux herbes.
Located on the left bank of the River Serein, close to the Vaillons and Montmains premier cru plots, the 1.2-hectare parcel of Les Pargues benefits from a south-east exposure and a Kimmeridgian clay-limestone terroir. The old vines, averaging seventy years old, are organically grown and the grapes are handpicked and sorted in the winery. Once the grapes have been pressed, the juice is cold settled and fermented in temperature-controlled, stainless-steel vats with natural yeasts. Ageing continues for ten to twelve months in vats.
Crisp and fruity, Les Pargues displays a golden colour with glints of green, a bouquet of citrus and white fruit where the minerality so characteristic of Chablis comes through. The ample palate, taut with a beautiful acidity, extends into a fresh finish. This wine is the perfect pairing for a seafood platter or oysters au gratin and will age well in a cellar for several 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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