This is one of the more serious and nuanced expressions of Chablis in Australia. It is Cha-bliss.
Moreau’s Villages Chablis is drawn mostly from 20- to 30-year-old vineyards in Préhy and Courgis, in the south of Chablis. Then, there are parcels in Chablis and Chichée (under the 1er cru Vaugiraut). All up, the Domaine works with 30 exceptional parcels scattered across the appellation, representing a variety of soil structures and exposures. The fruit for the '19 Chablis was subject to a very gentle four-hour press, before being fermented with natural yeasts (a rarity in Chablis). It was raised mostly in tank, yet the élevage was unhurried. This 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, low yields and the full ripeness levels at which the fruit is harvested – help explain the mouthcoating texture, salty depths and the mind-bending complexity of the wine. Scents of stone fruits, iodine, orange blossom and lemon peel overlay a silky, Burgundian texture. It’s powerful but precise with a rippling length of ripe, chalky acidity. Just wow.