Chablis by Maison J. Moreau et Fils

Structure

Bodylight

Acidityracy

Sweetnessdry

Finishlong

Oaknone or neutral

Drinking window

Best 2 to 6 years from vintage.

vintage2 yrs6 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Light-bodiedRacy acidityDryLong finish

Aroma: citrus, green apple, white flower, mineral

Palate: lemon, oyster shell, chalk, saline

A crisp, accessible village Chablis with citrus, green apple and a saline finish.

What it pairs with

Chablis oysters
The wine's saline, oyster-shell minerality is the textbook match for raw oysters on ice.
Quenelle de brochet sauce Nantua Find quenelle de brochet sauce nantua on TableJourney →
The dumpling's creamy crayfish sauce meets a taut white Burgundy that cuts the richness and lifts the shellfish.
Salade lyonnaise Find salade lyonnaise on TableJourney →
Bacon, frisee and a soft poached egg find a foil in a bright, saline white that resets the palate.

How to serve Chablis

Allow 5 minutes from open to pour.

Open and pour. Open and pour directly. No decanting required for this style.
Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
Pair with. Chablis oysters, Quenelle de brochet sauce Nantua, Salade lyonnaise. Match the wine's structure to the dish's fat and salt.

History

A village Chablis from the historic Moreau house, now in the Boisset group.

1814: House founded

Facts

Producer: Maison J. Moreau et Fils · visiting guide
Grapes: Chardonnay (100%)
Classification: Village (Chablis, AOC)
Oak: Fermented and aged in stainless steel
ABV: 12.5%
Price: EUR 16 to 28 at retail
Drinking window: 2-6 from vintage

Frequently asked about Chablis

What does Chablis taste like?

On the nose, citrus, green apple, white flower, mineral. On the palate, lemon, oyster shell, chalk, saline. Structurally light-bodied, racy acidity with a long finish. A crisp, accessible village Chablis with citrus, green apple and a saline finish.

When should I drink Chablis?

Drink 2-6 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Chablis?

Chablis oysters is the canonical pairing. Other strong matches include Quenelle de brochet sauce Nantua and Salade lyonnaise. The wine's saline, oyster-shell minerality is the textbook match for raw oysters on ice.

What grapes are in Chablis?

The blend is Chardonnay (100%). The wine is classified as Village (Chablis, AOC).

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