![]() ![]() Petit Chablis are generally made without the use of oak barrels. In thte Petit Chablis areas, Portlandien soil dominates, a clay limestone soil similar to the prized Kimmeridgian (where the Grands and Premiers Crus Chablis vineyards lie), but geologically younger. The term Petit Chablis actually refers to the wines made from Chardonnay grown in vineyards right outside of the borders of the Grands Crus and Premiers Crus, but still within the Chablis wine-growing district. Raw fish, oysters, grilled prawns, or any fish for that matter, as well as egg-based dishes, goat and soft creamy cheese and savory puff pastry tartlets will partner graciously with the floral, citrus and mineral notes of a Petit Chablis. But Petit Chablis won’t put you over budget and they are notoriously wonderful food pairing wines. Petit Chablis is a perfect introduction to the Chablis style of Chardonnay-bright, racy, tactile, flinty, complex. Once the juice was settled, the fermentation started with the. While there is not really anything small about Petit Chablis, it does categorically represent a “mini” Chablis in the sense that the wines are more approachable when young and not intended for long age. Musts and grapes were brought in the winery for a long pressing. The wines receive a gentle filtration before bottling. The vineyards that make up the Petit-Chablis appellation are located in northern Burgundys Yonne department, essentially to the. All wines are vinified and aged in stainless steel tanks except for grand cru Valmur which ages in up to 25% new 500-liter French oak. Fermentation is spontaneous except for Petit Chablis, and malolactic fermentation is controlled depending on the vineyard and vintage. “We’re using the third generation of machine harvester,” says Louis, “it’s very gentle and works well when we need to be quick.” The premier and grand crus are hand-harvested, and whole bunches go directly into the press. Petit Chablis and Chablis are machine-harvested. Massal selection is the preferred method of replanting. Vineyards are farmed lutte raisonée with some of the premier cru and grand cru vineyards in conversion to organic. The Clos des Hospices dans Les Clos, located towards the bottom of Les Clos, is bottled separately from Les Clos in only the best vintages. The grand crus include Blanchot, Vaudésir, Valmur, and Les Clos. The three premier crus are Vaulignot, Vaillons, and Fourneaux, each of them in a side valley of the Serein river. Village-level Chablis is from classic Kimmeridgian clay and is from parcels mainly in Beines and near the town of Chablis. Petit Chablis comes from the sandy-Portlandian limestone soils of the plateau above the valley. The domaine is made up of an impressive number of premier cru and grand cru vineyards with additional holdings in Chablis and Petit Chablis totaling 50 hectares. Louis seeks clarity of site in each of his wines and all his decisions in the vineyard and cellar are meant to bring out the personality of each terroir. Louis Moreau owns parcels in four of Chablis’ seven grand cru climats including the grand cru Clos des Hospices dans Les Clos, three premier crus, and several plots in the Chablis and Petit Chablis appellations. There are 729 hectares (1750 acres) of vineyards in the Petit Chablis appellation. It covers vineyards not included in the standard Chablis, Chablis Premier Cru and Chablis Grand Cru titles. ![]() Louis and his wife Anne founded the domaine in 1994 with half the family vineyards once leased to the négocaint firm J. Petit Chablis is an appellation created in 1944 for dry white wines made from Chardonnay in Chablis and the surrounding communes. Ready to drink or may be cellared for up to 4 or 5 years.Domaine Louis Moreau is a 50-hectare estate based in the commune of Beines in the heart of the Chablis appellation. This wine is ideal paired with grilled fish or fish served with a sauce, poultry or white meats. Petit Chablis or a very good introduction into what makes the character of the wines of Burgundy. Starts off bold, round and rich on the palate with good body, structure, and length. ![]() Discrete, well-integrated oak lends vanilla and toasted notes that give way to a mineral finish. The remaining wine continues its ageing on fine lees for 8 to 12 months in order to develop structure, roundness and complex flavours and aromas. Once alcoholic fermentation is complete, 30% of the cuvée is aged in oak barrels. Vinification and ageingĪfter the grapes are pressed and the juices settled, the musts are fermented in temperature-controlled stainless steel tanks. The soil is composed of Kimmeridgian and Portlandian (Jurassic Period) calcareous clay. The vines are planted on slopes and plateaus.
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