J Moreau & Fils
Chablis 1ER Cru Cote De Lechet
J Moreau & Fils
Chablis 1ER Cru Cote De Lechet
A deep knowledge of the soils and subsoils of Chablis allows J. MOREAU & Fils to identify the shade and character in each terroir revealed with every new vintage. Harvested on a vineyard facing south-west and with one of the more pronounced slope on the left bank, this Premier Cru combines roundness and power. A pleasant wine from a hostile terroir which will perfectly accompany noble fish, poultry cooked with cream or goat’s cheese.
Wine Production
Slow pneumatic pressing and cold static settling of the juice. Alcoholic fermentation began in stainless steel tanks - after 3 days, 15% of the juice is racked and transferred to fine-grained barrels, where fermentation continues with weekly stirring. The remaining juice is fermented in stainless steel tanks for 10 days under controlled temperatures to preserve a maximum of fruit. 100% malolactic fermentation, aged on fine lees for about 14 months. Light filtration is done before bottling
Tasting Notes
Intense and slightly smoky nose reminiscent of roasted hazelnuts, lemon and acacia. On the palate, the attack is unctuous and dense, still marked by the yellow fruits as well as aromas of pastry cream enhanced by a mineral and spicy finish.
Food Pairing
Perfect with tuna in curry, red mullet in espelette chili pepper cooked “a la plancha”. Try it also with sea urchins, scampi, oysters, pollock, andouillette sausage, a trout, sashimi and sushi, fried tofu or a savory slice of gruyère cheese.
A deep knowledge of the soils and subsoils of Chablis allows J. MOREAU & Fils to identify the shade and character in each terroir revealed with every new vintage. Harvested on a vineyard facing south-west and with one of the more pronounced slope on the left bank, this Premier Cru combines roundness and power. A pleasant wine from a hostile terroir which will perfectly accompany noble fish, poultry cooked with cream or goat’s cheese.
Wine Production
Slow pneumatic pressing and cold static settling of the juice. Alcoholic fermentation began in stainless steel tanks - after 3 days, 15% of the juice is racked and transferred to fine-grained barrels, where fermentation continues with weekly stirring. The remaining juice is fermented in stainless steel tanks for 10 days under controlled temperatures to preserve a maximum of fruit. 100% malolactic fermentation, aged on fine lees for about 14 months. Light filtration is done before bottling
Tasting Notes
Intense and slightly smoky nose reminiscent of roasted hazelnuts, lemon and acacia. On the palate, the attack is unctuous and dense, still marked by the yellow fruits as well as aromas of pastry cream enhanced by a mineral and spicy finish.
Food Pairing
Perfect with tuna in curry, red mullet in espelette chili pepper cooked “a la plancha”. Try it also with sea urchins, scampi, oysters, pollock, andouillette sausage, a trout, sashimi and sushi, fried tofu or a savory slice of gruyère cheese.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
A hill that was abandoned for some time, or plants that grow in damp valleys? Several theories attempt to explain the meaning behind the name of this Climat of Chablis Premier Cru.
With its 51 hectares all to itself, Côte de Léchet sits happily on the left bank by itself. The grapes ripen particularly fast, and the harvest usually starts quite early. Some nice Kimmeridgian marls lie at the foot of the vines, covered with clay and "terre à lapin", a form of limestone sand eroded by cold and frost. Because of the slope, thundershowers end up pushing some stones to the bottom of Côte de Léchet. Despite having good drainage, this soil calls for hard work from its wine producers who regularly have to haul earth back up!