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Chablis 1er Cru Vaillon 2023 - Christian Moreau
Domaine Christian Moreau Pere & Fils

CHABLIS 1ER CRU VAILLON 2023 - CHRISTIAN MOREAU

  France / Burgundy
€59.40
€51.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

A fantastic Chablis, from a great winery, with 92pts from Tim Atkin MW!

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Why do we love it?

Christian Moreau’s Chablis 1er Cru Vaillon 2023 embodies the essence of a great Chablis. It boasts accentuated acidity, freshness, and a distinctive minerality. However, what truly sets it apart is its discreet and very well integrated oak, bargain price, and an impressive 92 points from Tim Atkin.

Domaine Christian Moreau, founded in 1814 by Jean-Joseph Moreau, is renowned for producing exceptional Chablis wines. Christian Moreau dedicated his life to crafting wines that truly capture the essence of the Chablis terroir. His son, Fabien, took on the immense responsibility of carrying on the legacy of the previous five generations, adding his own unique touch to the family’s rich wine heritage. In 2001, Fabien inherited the winery, and in 2013, he made a significant milestone by converting the entire vineyard to organic cultivation.

Christian Moreau’s Chablis 1er Cru Vaillon 2023 originates from one of the largest vineyards in the Chablis Premier Cru category, Vaillon, which translates to “small valley.” The vineyard’s exposure to the sun, the high concentration of Kimmeridgian limestone in its subsoil (rich in marine fossils), and the average age of the five different parcels of the vineyard (63-73), all contribute to the authenticity of Chablis in a unique way.

The harvest was done manually, and for 55% of the wine, fermentation took place in stainless steel tanks. The remaining 45% was aged for eight months in French oak barrels (second, third and fourth use), with new barrels making up less than 5%. This ageing process, coupled with the malolactic conversion, gave the wine an elegant and creamy texture. After bottling, the wine rested for up to 16 months before being released to the market and ready for your enjoyment!

Christian Moreau Chablis 1er Cru Vaillon 2023, is so elegant that you will not believe how excellent the balance of freshness, juicy fruit, structure and oak can be, without ever covering the character of Chablis. Tim Atkin’s 92 points confirm both the result and its immediate placement in your conservatorship!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass it is bright lemon. It has very elegant aromas of lemon blossom, green apple, lemon, pear, lime and characteristic notes of wet stone. Hints of vanilla, toasted bread, and nutmeg emerge, adding depth to the complex character.

On the palate it has a medium (+) body, sharp acidity, a discreet creamy texture and juicy fresh fruit. Lime, lemon, grapefruit and citron prevail, with green apple, pear and white-fleshed peach completing the flavors. The mineral character is expressed with a salty sensation, which creates a pleasant and long-lasting aftertaste.

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13,5%
Origin Burgundy, France
Variety Chardonnay
Aromas lemon blossom, green apple, lemon, pear, lime, wet stone, vanilla, toasted bread
Bottle Size 750ml
Barrique 8 months
Serving temperature 10–12°C
Aging 15 years
Closure Cork
Organic No

CHABLIS 1ER CRU VAILLON 2023 - CHRISTIAN MOREAU

PAIR IT

with clams with mignonette sauce, salmon fillet with buttery lemon and caper sauce, tuna tartar with avocado and lime.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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