Louis Moreau Vau Ligneau

Louis Moreau Vau Ligneau Bottle

Wine Description

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.

Chablis Vau Ligneau 1er Cru sits in a side valley on the left bank of the Serein and has a higher proportion of clay than other premier crus giving it a rounder profile. The name "Vau Ligneau" translates as "valley of the little brook."

1er Cru Vaulignot vineyard, the Calvary
Louis Moreau, owner & winemaker
Louis & Anne Moreau, owners
1er Cru Vaillons
Chablis
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Acclaim
“Planted back in 1979 (the new premier cru was approved in 1980). 100% steel. Hand-harvested, organically grown since 2004. Apple/pear fruit, elegant and crisp.” – 16 points(reviewed by AWH) — Jancis Robinson, Feb 2024
“The 2022 Chablis Vau de Ligneau 1er Cru has a light, malic, yet well-defined and focused bouquet. The palate is well-balanced with a smooth, slightly creamy texture. Quite a seductive Chablis with white peach and almond, though it misses some tension and bite on the finish. Early drinking, yet pleasurable.” — Vinous, Sep 2023
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Vineyard & Production Info
Soil composition
Calcareous and Clay
Training method
Double-Guyot
Exposure:
Southeastern
Bottles produced of this wine:
80,206
Average Vine Age:
48 years
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Winemaking & Aging
Varietal composition:
100% Chardonnay
Maceration technique:
Pumpovers and Sur-Lie Aging
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
18 months
Total SO2
70
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Analytical Data
pH level:
3.3
Acidity:
4.28 g/L
Alcohol:
12.4 %
Total SO2
70
Residual sugar:
1.1 g/L
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Wine Production

Grapes are hand-harvested and vinified by spontaneous fermentation in stainless steel tanks. The wine goes through 100% malolactic fermentation and ages 18 months on the fine lees before bottling.