Louis Moreau Vau Ligneau
Louis Moreau Vau Ligneau
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."
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.
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 Vau Ligneau Premier Cru has a classic Chablis character, with an elegant minerality and a rich, full palate. Hints of mint and pineapple on the nose, and a long finish.
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.
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."
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.
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 Vau Ligneau Premier Cru has a classic Chablis character, with an elegant minerality and a rich, full palate. Hints of mint and pineapple on the nose, and a long finish.
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.
Brand Materials
