Description

Founded across five generations (first bottled in 1991), the estate was famously elevated by Stéphane Moreau until his passing in 2016. His wife, Virginie Moreau, now leads the 25-hectare estate with cellar master Coco, joined by daughter Nell. Organic and biodynamic-inspired vineyard management (hand-harvested late, low yields, and natural indigenous yeast fermentations). Extended élevage on the fine lees (typically 14 to 20+ months) utilizing a blend of stainless steel and seasoned neutral oak barrels, resulting in minimal overt oak influence and a trademark saline, mineral-rich finish.

Ripe, balanced fruit from hand-tended vineyards is Moreau-Naudet’s mojo. It has 13.5 ha of AC Chablis, including a small 1 ha of Les Pargues, which has the same exposition as Vaillons and Montmains and more texture and depth than many a Premier Cru. The vines here are, on average, 50 years old, and the wine, which sees some old wood, is bottled separately as a vieilles vignes.

The Chablis AOC is the only wine in the cellar that sees any new oak. Even so, it is always just a few new barrels that are being added to replace far older ones and constitute a small percentage of the final blend. The nose is bright and flinty, opening with grapefruit zest, green apple, and acacia blossom before revealing a deeper layer of white nectarine, fresh pear, and smoky, wet-stone reduction. On the palate, it is fleshy yet electric, offering a textured, medium-bodied mouthful of lime, melon, and underripe stone fruit. While extensive lees contact imparts a subtle, creamy weight, a sharp spine of mineral acidity keeps it taut and vibrant, driving toward a clean, persistent finish defined by precision salinity, sea breeze, and salty chalk.