Description
Fabien Moreau now marks the sixth-generation at this esteemed family estate in Chablis, which has been producing wine in northern Burgundy since 1814. After studying oenology in Dijon, Fabien pursued internships in Bordeaux and New Zealand, ultimately returning to farm his familys 45 (average) year old vines with the utmost attention to detail. All fruit is hand-harvested, fermented in stainless steel, and vinified 30-45% in wood. This entry-level Chablis is steely and crisp, marked by flavors of lemon, citrus peel, chalk, and wet stones.
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