Chablis Les Clos Grand Cru 2016

Domaine Louis Moreau is a 50-hectare estate based in the heart of the Chablis appellation. Louis and his wife Anne founded the domain in 1994 and own parcels in four of Chablis’ seven grand cru climats. All of Louis’ decisions in the vineyard and cellar are meant to bring out the personality of each terroir.

Vineyards are farmed lutte raisonée with some of the premier cru and grand cru vineyards in conversion to organic. Petit Chablis and Chablis are machine-harvested while the premier and grand crus are hand-harvested. The wines are vinified and aged in stainless steel tanks and receive a light filtration before bottling.

About the Vineyard

Chablis Les Clos is the largest grand cru and for many is the quintessential wine of Chablis. Les Clos faces south with well-draining and rocky Kimmeridgian soil. Les Clos generally produces one of the most potent and longest-lived wines of Chablis and yet can be a pleasure to drink in its youth.

Wine Production

Grapes are hand-harvested and vinified by spontaneous fermentation in stainless steel tanks. Malolactic fermentation is controlled depending on the vintage and ages 18 months on the fine lees before bottling.

Tasting Notes

Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Les Clos Grand Cru displays a very mineral bouquet, with an elegant fineness and impressive length on the palate.

Food Pairing

Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese. 

Vineyard & Production Info

Production area/appellation:

Chablis

Soil composition:

Rocky, Kimmeridgian clay

Exposure:

Southern / Southwestern

Average Vine Age:

55 years

Bottles produced of this wine:

5,700

Winemaking & Aging

Varietal composition:

100% Chardonnay

Maceration technique:

Sur-Lie Aging

Type of aging container:

Stainless steel tanks

Length of aging before bottling:

18 months

Analytical Data

Alcohol:

13.0 %

pH level:

3.4

Residual sugar:

0.7 g/L

Acidity:

3.5 g/L

Total SO2:

102.0 mg/L