J Moreau & Fils
Chablis 1er Cru Vaillons
J Moreau & Fils
Chablis 1er Cru Vaillons
Behind the term "Vaillons" lies the notion of a small valley (from the Latin "vallis" or "valles" meaning "elongated space between two areas"). The diversity of this Premier Cru's sub-soils is reflected in the plots of Beugnon, Chatain and Minot. Vinified separately, the cuvées from these 3 parcels were then blended to bring out the full richness of the vintage.
Wine Production
Slow pneumatic pressing followed by cold static settling of the juice. Alcoholic fermentation begins in stainless steel tanks. After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process. For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures to conserve as much fruit as possible. 100% malolactic fermentation, aged on lees for about 18 months.
Tasting Notes
Intense and slightly smoky nose reminiscent of roasted hazelnuts, lemon and acacia. 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
Ideal served with seafood, fish such as salmon in butter sauce or grilled, as well as with roasted capon or guinea fowl and goat cheese.
Behind the term "Vaillons" lies the notion of a small valley (from the Latin "vallis" or "valles" meaning "elongated space between two areas"). The diversity of this Premier Cru's sub-soils is reflected in the plots of Beugnon, Chatain and Minot. Vinified separately, the cuvées from these 3 parcels were then blended to bring out the full richness of the vintage.
Wine Production
Slow pneumatic pressing followed by cold static settling of the juice. Alcoholic fermentation begins in stainless steel tanks. After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process. For the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures to conserve as much fruit as possible. 100% malolactic fermentation, aged on lees for about 18 months.
Tasting Notes
Intense and slightly smoky nose reminiscent of roasted hazelnuts, lemon and acacia. 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
Ideal served with seafood, fish such as salmon in butter sauce or grilled, as well as with roasted capon or guinea fowl and goat cheese.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
About the Vineyard
Situated on the left bank of the Serein, in the centre of the hillside to the south-west of Chablis, the 105 hectares of Premier Cru Vaillons enjoy a particularly favourable exposure and, quite rightly, an excellent reputation. Gently sloping hillsides. Kimmeridgian marl.