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Diam. Moreau’s village Chablis comes chiefly from 20- to 30-year-old vineyards in Préhy and Courgis, both south of Chablis. Then, there are parcels in Chablis and Chichée (under the Premier Cru vines of Vaugiraut/Vosgros). All up, the Domaine works with 30 parcels scattered across the appellation, representing a variety of soil structures and exposures. All the fruit from the younger vines is sold off in bulk, lifting the general standard.
The fruit was pressed gently over four hours and fermented with natural yeasts (still a rarity in Chablis). It was raised mainly in the tank, and the maturation was unhurried. The wine then spent 20 months on lees, considerably longer than most Chablis of this level. These traditional methods—along with hand-harvesting, the quality of the terroir, the low yields and the ripeness—help explain the mouthcoating texture, salty depths and overall quality.