The Moreau family has been farming their own 13 hectares of vines organically for over a decade, long selling them off to negociants. When Eleonore took over the vinification in 2016, she insisted on unusually long ageing for all the wines, organic certification, and a rigorous attention to work in the vines and the cellar. Eleonore has a rare vision in Chablis, focusing on her personal vision to produce exceptional wines and to be an excellent steward of their land.
The vines were all planted by Eleonore's father in the early 1980s on land that the family has owned for generations in Poilly-sur-Serein, located in the southeast corner of the Chablis appellation on typical clay-limestone terroir, and Laurent Moreau was in a prime position when the Chablis appellation was expanded to include Poilly-sur-Serein (which had been covered with vines for centuries until the late 19th century). For years, Laurent ran a polyculture farm, growing grapes and selling them to the cooperative, alongside grains and milk from their herd of dairy cows. Since her return to the family domaine in 2011, Eléonore has been completely focussed on producing wine, while members of her extended family continue the other aspects of the family farm.
The wine is vinified in temperature controlled stainless steel tanks, and then aged for 12-18 months on the lees in stainless steel, an unusually long time for Chablis where wines are often released in less than 6 months after harvest. Moreau produces relatively equal quantities of Chablis and Petit Chablis. The wines are produced in the same exact fashion from vineyard to bottle. The difference is the terroir - Petit Chablis is grown on Portlandian limestone, while Chablis comes from Kimmeridgian limestone.
Eleonore Moreau on her wine : "In the same spirit than Chablis Pérégrinations, experimentation of a Petit Chablis harvest by hand, fermentation with natural yeasts, aging on lees, few human intervention, just SO2 and clay added, we have choosen ...
Eleonore Moreau on her wine : "Cuvee very young because 2018 is the first year in bottles. This cuvee is an experimentation, the target is simple, leave nature works alone, with minimum of human intervention. Harvest by hand, natural yeast, agin...