Winemaker Notes
Grand Cru Les Clos is the most renowned of the 7 Grands Crus in Chablis. It produces dry but generous & powerful wines. It develops a very mineral bouquet, displaying an elegant fineness and impressive length in the mouth.
This Grand Cru will nicely match with monkfish roast with nuts and smoked bacon.
Professional Ratings
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Wine Enthusiast
Notes of crushed limestone and sea salt lend freshness to powerfully ripe yellow apple, pineapple and pear flavors in this wine. Matured entirely in stainless steel, it's a classic Chablis focused squarely on the sun-drenched richness and invigorating mineral sheen of the Grand Cru Les Clos vineyard. Just approaching peak now, the wine should improve through 2040.
Cellar Selection -
Wine Spectator
Notes of crushed limestone and sea salt lend freshness to powerfully ripe yellow apple, pineapple and pear flavors in this wine. Matured entirely in stainless steel, it's a classic Chablis focused squarely on the sun-drenched richness and invigorating mineral sheen of the Grand Cru Les Clos vineyard.
Cellar Selection -
Wine & Spirits
Louis Moreau’s seven acres in Les Clos were most recently replanted between 1958 and 1968. The fruit of those old vines, ripened on a south-facing slope, ferments on its own yeasts and ages undisturbed on the fine lees for 18 to 20 months in stainless steel vats. It’s worth the price of admission to drink a wine of this stature presented completely naked, without any oak. This is plump, luscious Cha-blis that takes its time to show itself fully, cool and glorious five days after first opening the bottle. At that moment, it was “almost lemon, almost yellow apple,” said Tim Buzin- ski (Culinary Institute of America), a wine in the process of becoming.
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James Suckling
This is in such good form in 2018 with a very attractive and very rich, layered and complete feel. The flinty nose has intense lemons, grapefruit and white peaches, as well as limes. The palate has very composed, weighty and quite compressed, fleshy power.
Rating: 93-94
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.
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 Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.