J Moreau & Fils
Chablis Grand Cru Les Clos
J Moreau & Fils
Chablis Grand Cru Les Clos
Since a law was passed in 1938, around 100 hectares of south/south-western facing vines that benefit from optimal exposure to the sun and stretch out in a crescent shape along the right bank of the Serein river are entitled to bear the Chablis Grand Cru appellation including "Les Clos", one of the seven single vineyards or “climats” that have contributed to the international reputation of the Chablis region's Great White Wines.
Wine Production
Grapes and musts are slowly pressed to get a juice as clear and pure as possible. This juice is left to settle at cold temperatures to remove its roughest lees. Start of the alcoholic fermentation in stainless steel vats. After 3 days, 30% of the juice is transferred to fine-grained oak barrels. The remaining juice is left in stainless steel vats for another 4 to 7 days of alcoholic fermentation under controlled temperatures to preserve as much fruit as possible. The malolactic fermentation is completed to get a rounder wine. Finally, the wine is aged on fine lees for 18 months to develop its complexity.
Tasting Notes
Pale gold. An elegant, racy nose showing notes of mandarins, fresh almond and dried apricot. Rich and round in the mouth with elegant notes of acacia honey and citrus.
Food Pairing
Excellent with seafood and fish such as salmon or turbot. Also goes well with white meats in cream sauce or simply on its own, as an aperitif. After 5 years, it will perfectly pair up with matured cheeses or spicy salmon.
Since a law was passed in 1938, around 100 hectares of south/south-western facing vines that benefit from optimal exposure to the sun and stretch out in a crescent shape along the right bank of the Serein river are entitled to bear the Chablis Grand Cru appellation including "Les Clos", one of the seven single vineyards or “climats” that have contributed to the international reputation of the Chablis region's Great White Wines.
Wine Production
Grapes and musts are slowly pressed to get a juice as clear and pure as possible. This juice is left to settle at cold temperatures to remove its roughest lees. Start of the alcoholic fermentation in stainless steel vats. After 3 days, 30% of the juice is transferred to fine-grained oak barrels. The remaining juice is left in stainless steel vats for another 4 to 7 days of alcoholic fermentation under controlled temperatures to preserve as much fruit as possible. The malolactic fermentation is completed to get a rounder wine. Finally, the wine is aged on fine lees for 18 months to develop its complexity.
Tasting Notes
Pale gold. An elegant, racy nose showing notes of mandarins, fresh almond and dried apricot. Rich and round in the mouth with elegant notes of acacia honey and citrus.
Food Pairing
Excellent with seafood and fish such as salmon or turbot. Also goes well with white meats in cream sauce or simply on its own, as an aperitif. After 5 years, it will perfectly pair up with matured cheeses or spicy salmon.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
About the Vineyard
The very first Chablis vineyards were most likely planted in Les Clos since we can find traces of vines grown there before 1267. This single vineyard, with a surface area of 24.75 hectares is the largest of the seven prestigious Grands Crus. It is also the most uniform with a regular 200-metre south-west facing slope. Hillside terroir. Calcosol made from Portlandian and Kimmeridgian colluviums on Kimmeridgian marls.