Pale gold in colour. Candied fruit, pistachio, honey and lightly toasted nougat on the nose. Rich and round with notes of acacia honey and citrus.

The Grand Cru appellation was ratified by law in 1938. Since then,  around 100 hectares of vineyards stretching across the right bank of the Serein River in a crescent shape have been entitled to produce wine bearing the Chablis Grand Cru appellation. These vineyards enjoy optimum south/south-western exposure to the sun. Seven climats or single vineyards have contributed to the worldwide fame of the great white wines of Chablis: Les Clos, Vaudésir, Valmur, Blanchot, Les Preuses, Grenouilles, and Bougros.

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.

In 1814 Jean-Joseph Moreau, a young cooper, marries a local winemaker’s daughter and inherits the oldest wine House of Chablis. Driven by passion for the vine and traditional values, he runs the business incredibly well and becomes very quickly one of the most important producers of wine in Chablis. He was a pioneer in the region and his success kept on rising.

Over the years, J. Moreau & Fils established on the international market and has become a prestigious House, successful worldwide.

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.