Moreau's villages wine is drawn from 20-30 year old vineyards in the south of Chablis. Like the Petit Chablis this is raised entirely in tank-it's not until the Vieilles Vignes level and above that Moreau starts utilizing used barrels. Nonetheless, this spends twenty months on lees, considerably longer than the vast majority of tank reared Chablis. The fruit is also subject to a very gentle 4 hour press, and the juice is fermented with natural yeasts. These traditional methods along with the hand harvesting, the quality of the terroir, the low yields and the full ripeness levels at which the fruit was harvested helps to explain the fabulous textural depth and quality that is on offer here.
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