"93 Points - Allen Meadows, Burghound.com
Ripe, elegant and relatively cool aromas include those of acacia, oyster shell, iodine and a slightly more moderate dollop of wood that can also be found on the intense big-bodied flavors that exude evident minerality on the impressively long finale where the only nit is a touch of warmth. I would add that the wood influence is sufficient such that there is a borderline tannic quality to the finish. Patience strongly advised. Oct 2025"
'All Time Top 10 Burgundy Domaines' Clive Coates MW. (An amazing feat – as their first vintage was 2002!) Moreau farms 6 hectares of Chablis Grand Cru and 5 hectares of Chablis 1er Cru Vaillon. These are wonderfully sited vineyards which for generations have been the personal property of the Moreau family. The family now have no connection or contract with the large and respected négociant of the same name. Christian, a larger than life personality, together with his highly qualified oenologue son Fabien are making spectacular handcrafted Chablis. All of their grapes are hand picked from vines which average 40-60 years old. Grand Cru Vaudesir is mainly tank fermented and sees 10% new oak. Grand Cru Les Clos is 30% barrel-fermented, 1er Cru Vaillons and Grand Cru Valmur are 40% barrel-fermented. They are brilliant, bracing, classic, minerally Chablis. Vintage 2010 is the first year the Domaine is certified biodynamic.
Allen Meadows, Burghound.com
This 12.5 ha domaine is directed by Christian Moreau and his son Fabien, and it was the younger Moreau with whom I met this year. He described the 2024 vintage as "largely a catastrophe from the standpoint of yields, which was the result of the growing season from hell. We basically had every problem that could be packed into just one season though the worst of them were the hail and mildew. We were constantly in the vineyards treating and despite the losses I am proud to say that we chose to bite the bullet and not change our policy of remaining organic. Doing so though was not without a price because in the end, we were down fully 80% in our parcels of Petit Chablis, Vaudésir and Valmur and the rest were variable but low. Specifically, we realized 24 hl/ha in Les Pargues, 12 hl/ha in Vaillon and 6 hl/ha across all of our grand crus. This is why we made the difficult decision to combine all of them to create a blended grand cru. Potential alcohols came in on average just under 12% so we chaptalized everything about 0.5%, except the Pargues where it wasn't necessary. There was quite a bit of malic acid so the malos had a significant effect. As to the wines, they're still evolving but to this point, I'm very happy with the quality." I agree with Moreau as his 2023s are indeed excellent and should age well. I also retasted the range of 2023s, which were bottled between September 2024 and February 2025 under the Diam brand composite cork.
