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Christian Moreau Chablis Vaillon Premier Cru 2013

Chardonnay from Chablis, Burgundy, France
  • WE92
13% ABV
  • WS91
  • RP92
  • WS90
  • RP91
  • WS90
  • W&S90
  • RP92
  • BH90
  • WS90
  • WE90
  • WS91
  • W&S91
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13% ABV

Winemaker Notes

Clean, cutting acidity is firmly in the drivers seat on this classic Chablis from vines that average 56 years old. The wine is pure and vibrant in flavor showing off citrus and mineral which combine with just a touch of oak on the finish. If there was a wine made with oysters in mind; this is it!

Critical Acclaim

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WE 92
Wine Enthusiast
This creamy wine has a really ripe character. Acidity comes from the cooler location of the vineyard, while the warmth of the summer shows through in the yellow fruits as well as in the fresh, crunchy red apples. A textured edge conveys minerality and leaves a fresh, clean taste in the mouth. Drink from 2017.
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Christian Moreau

Christian Moreau

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Christian Moreau, Chablis, Burgundy, France
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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.

The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit Chablis, can age for many years.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

SWS379732_2013 Item# 145164