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 raisonée 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.
About the Vineyard
Chablis Les Clos is the largest grand cru and for many is the quintessential wine of Chablis. Les Clos faces south with well-draining and rocky Kimmeridgian soil. Les Clos generally produces one of the most potent and longest-lived wines of Chablis and yet can be a pleasure to drink in its youth.
Wine Production
Grapes are hand-harvested and vinified by spontaneous fermentation in stainless steel tanks. Malolactic fermentation is controlled depending on the vintage and ages 18 months on the fine lees before bottling.
Tasting Notes
Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Les Clos Grand Cru displays a very mineral bouquet, with an elegant fineness and impressive length on the palate.
Food Pairing
Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.