Moreau Naudet & Fils Chablis 2022
(Burgundy, France)
Regular price $80.00 Sale price $52.97 Save $27.03
About the Domaine:
Moreau-Naudet will forever be one of our most cherished-yet-elusive producers. Known for producing Dauvissat-style wines, young or old, there is no question that it is consistently excellent – a perfect expression of Chablis.
While prices for white Burgundy climb in the Côte de Beaune, artisanal producers in Chablis continually over-deliver. Moreau-Naudet's small domaine captures the best of current affairs. The style here is supremely textural and deep Chardonnay with an unmistakable Chablisienne oyster shell minerality.
Full organic farming with biodynamic principles, natural yeast ferments, woman-winemaker, harvested 100% by hand–an anomaly in the mainly conventionally-farmed area. Unmistakably Chablis.
The vineyards are spread across two villages - Préhy and Courgis. One is predominantly limestone and the other is predominantly clay. Vines on average between 20 - 60 year old. 14 - 20 months aging on fine lees. There is no oak for the AOC Chablis, it is entirely stainless steel.
Crushed rocks and oyster shells, hints of cream and toasty brioche, bright citrus. Salty, like licking a shell on the beach. Lemon oil, jasmine, peony and flint. A slightly richer, rounder style of Chablis that is delicious now but can also be cellared for several more years.
12.5% ABV
16.5 / 20 Points - Jancis Robinson:
Creamy pear with a touch of sweet spice. Even a suggestion of clementine. Bone dry, chalky, mouth-watering. Perfect balance and good length. (JH)
Allen Meadows Burghound:
“Stéphane Moreau may be very young but he's already been making wine for more than a decade and that he possesses a gifted touch is obvious to anyone who has had the pleasure of tasting his wines. One of the strengths of the young is that they're open minded to new ideas and Moreau told me that he has begun experimenting with biodynamics….. I find Moreau to be one of the most exciting young growers in Chablis and his wines are well worth the trouble to get to know if you haven’t yet tried them.”