Christian Moreau Chablis 2005
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Food pairings: Veal, shrimp, shellfish, scallops, salmon, salads, oysters, lobster, fowl, fish, crab, chicken.
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Christian Moreau, one of the leading figures in Chablis, is producing the wines he loves under his own name. Free of any personal involvement with the negociant company that his family founded and sold, with his son Fabien they founded Domaine Christian Moreau Pére et Fils in 2001 and set up their winemaking operation in the very heart of the Chablis country, at the foot of its famous Grands Cru vineyards.
The Domaine holdings are located in the best oriented parcels, and bottlings include Grand Crus Les Clos, Valmur, Vaudésir, Blanchot, and Les Clos des Hospices (a Monopole from the Moreau family), Premier Cru Vaillon, as well as Chablis AC, and some Petit Chablis. Every parcel is harvested by hand to bring out the very best from each vineyard. The Moreau's winemaking philosophy is non-interventionist at its core, entailing biodynamic practices aimed toward creating low-yield, high-quality harvests. Additionally, grapes for every wine from the Chablis AC to the Les Clos Grand Cru are hand-picked.
Fabien Moreau became the winemaker with the 2002 vintage, and is already producing remarkable results. With previous experience in New Zealand, Fabien is a visionary young winemaker who is a sincere adherent to the tenants of terroir. As such, the wines of Christian Moreau Pere et Fils are remarkable for their authenticity, distinctiveness, and exquisite quality.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.
Burgundy’s cool, continental climate and Jurassic limestone soils are perfect for the production of elegant, savory and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance for Burgundy wine, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.
The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red and white Burgundy wines are produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.