Varietal
100% Chardonnay. Yield: 50 hl/ha.
Tasting notes
Pale gold in colour with green highlights.
Very fruity, open nose with aromas of grapefruit and peaches.
Lively, rich and bold on the palate with flavours of white-fleshed fruit and a very mineral finish.
Food and wine pairing
Serve as an aperitif, with seafood, fish or chicken.
Serving suggestions
12°C
Ageing potential
This wine can be enjoyed today or kept in the cellar for the next 3 years.
Origin
The Petit Chablis area of appellation covers 1,230 ha of which approximately 1,000 ha are currently under vine.
The vines grow on Portlandian limestone plateaus, with clay from the Tertiary Era.
The Chardonnay grapes at the origin of this cuvée come from vines cultivated in organic farming on the plateaux of Chapelle Vaupelteigne to the northwest of Chablis.
J. Moreau & Fils «Les Petits Dieux» is named after the small Celtic statuettes still dotted around some of the Chablis vineyards.
Vinification and maturing
- the must was brought in
- fermentation with selected yeasts in stainless steel tanks under controlled temperatures (18°C) to preserve as much fruit and glycerol as possible
- malolactic fermentation began 10 days after alcoholic fermentation was complete
- malolactic fermentation was complete by mid-November
- the wine was aged on partial lees for 4 months
Vintage : 2011
2011 started with a very severe winter with extremely low temperatures and many days with snowfall. Springtime started with warm weather and higher than normal temperatures but with a lack of rainfall. At the end of March budding started in the vineyard with even some very early green shoots. June returned to normal conditions with rain and mild temperatures. This situation allowed the vegetative progression to continue with the normal development of the young grapes. The "veraison" or change of colour of the grapes occurred at the end of July. Summer continued with temperate weather in August but with much rainfall. September was very hot with the harvest starting with warm grape musts arriving at the cuverie and spontaneous fermentation occurring. The balance between fruit concentration and acidity permitted malolactic fermentation thus adding to the complexity of the finished wines.