Fresh and pinging. Nice chew in the middle, but this is all about the lovely sherbety fruit that fizzes with joy. The fresh zip counters the nicely ripe fruit. Super. Great weight too. In the cellar we tasted two different vats of this wine; one was a large 100 Hl size and the other a smaller 32 Hl tank. Fascinating to see how different the juice is tasting, purely because of the differing sizes. Smaller one is tauter and more mineral where in the big one it is broader and more generous. These will be blended before bottling and will offer an amazing expression from this top Chablis producer at an extraordinary price. All the Moreau-Naudet Petit Chablis vines are in a single, complete plot of 3 HA. Half of this is 25-30-year-old-vines, the other half are 45-50 years old. L&S (Oct 2018)
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The 2017 Petit Chablis offers a level of richness and density wine that belies the appellation. Apricot, honey, hazelnut, mint and wild flowers infuse the 2017 with notable depth. Sweeter, more tropical notes emerge later, adding nuance to this decidedly weighty Petit Chablis. This is one of the richest, most unctuous Petit Chablis readers will come across. Drinking range: 2019 - 2025 Rating: 89 Antonio Galloni, www.vinous.com(Feb 2020)
A fresh, cool and pure nose speaks of green fruit and solid Chablis typicity. The exceptionally rich and notably concentrated flavors evidence good salinity on the citrusy finale. This is a quality effort for its level and a wine that should drink well young as well as reward a few years of cellaring. Drinking range: 2021 - Rating: 88 Allen Meadows, www.Burghound.com(Jan 2020)
Light, appley nose. Good precision on the palate – practically carves the tongue! GV? Drinking range: 2019 - 2021 Rating: 16 Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2019)
Virginie Moreau is proving more than equal to the task of taking over from her husband Stéphane. Stéphane, who was influenced by Vincent Dauvissat (who recommended him to us many years ago, and who remains an incfluence here) was vigneron whose star burned very brightly, and the domaine continues along the lines he set, working organically, hand-picking, aiming for optimum maturity while avoiding any botrytis influence. The cellar-work is also masterful, using barrel-élevage, but not in such a way that oakiness can readily be detected in the wines (all the barrels are steamed rather than charred and there is no new oak except for in the straight Chablis, and then only one barrel per 100hl in order to age it prior to using for the Premiers Crus). Virginie is proving to have what it takes to build on Stéphane's legacy, and the wines here, full of racy character, textural depth and complexity, are as fine as they have ever been.
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