Terroir: Domaine Christian Moreau Pere et Fils owns a total of just under 10 acres of the famous Vaillon vineyard. With a relatively steep grade the plot has terrific drainage of it's Kimmeridgien clay soil and a south/southeast exposure that provides optimum sunlight throughout the growing season.
Vinification: The winemaking techniques strive to honor the high quality of the terroir, vines and grapes, bringing out the very best in every harvest. A small percentage of the final blend does see a short time in oak barrels.
Clean, cutting acidity is firmly in the drivers seat on this classic Chablis from vines that average 56 years old. The wine is pure and vibrant in flavor showing off citrus and mineral which combine with just a touch of oak on the finish. If there was a wine made with oysters in mind; This is it!
Score: 90 PointsWine Enthusiast Author: Roger Voss
"Ripe and rich, a wine that shows orange, pear and lime zest flavors alongside toast and herbs. It has pure line of acidity and minerality that cuts through the warm fruit and gives extra shape to the wine."
Score: 90 PointsWine Spectator Author: Bruce Sanderson
"This shows concentration of peach and melon flavors and a creamy, almost viscous texture. The acidity and stony undercurrent keep this fresh and balanced. Lingers with mineral and anise accents"
"The label actually says 'Vaillon' without an 's' - because their vineyard is in the heart of this large (100-ha) premier cru, an area that used to be labelled as Le Vaillon on old maps. Because this is the biggest premier cru in Chablis, there's quite a wide range of styles. Part of the wine was aged in barrel, some in tank.
Some woody notes but also lots of seashell and minerality plus a smoky and zesty citrus aroma. Rich, crisp, and intense. Great length and intensity."
"Great Chablis is like no other Chardonnay. Its at once rich yet light, with layers of fruit and mineral flavors that refresh the palate and whet the appetite. Most of the finest Chablis producers have seen the prices that they can charge blow through the roof over recent vintages, but Christian Moreau continues to hold the line. This is a dynamite Chablis, rich and exciting to drink with good short-term ageing potential. Its delicious even today, with powerful citrus and tropical fruit tones cut by classic Chablis minerality."
"Great wine gifts don't have to cost a fortune. Even a Grand Cru Burgundy collector would get a kick out of any of these 5 choices."
"Fresh white flowers. Layered, salty overtones with great substance. Nutty, expressive finish."
Score: 92 PointsThe Wine Advocate Author: Antonio Galloni
"The 2009 Chablis Vaillons is a round, textured wine that impresses for its harmony and sense of proportion. Sweet, open aromatics meld into a generous core of yellow stone fruits. Hints of smoke and crushed rocks add further nuance on the pliant mid-palate and finish. This is quite suave and elegant throughout. It should drink well right out of the gate. Approximately 35% of the wine was aged in oak. Anticipated maturity: 2012-2019."
Score: 89 PointsInternational Wine Cellar Author: Stephen Tanzer
"Pale, bright yellow. Ripe apple and a hint of marzipan on the nose. Sweet, sexy and supple; seamless and broad. More complex and fine-grained than the village wine. Best today on the lingering back end, which features an enticing fresh peach flavor and good mineral lift."
Score: 90 PointsBurghound Author: Allen Meadows
"(40+ year old vines mostly situated in Vaillons proper with additional parcels in Chatains and Epinottes). A typical Vaillons nose of spice, floral and citrus aromas leads to powerful and solidly well concentrated flavors that are notably ripe but avoid any sense of heaviness on the delicious and sappy finish."
"Pale bright yellow. Crystallized lemon peel and tangerine on the creamy nose. Concentrated and quite ripe but at the same time firmly constructed and perfumed, with a lovely citrus zest lift in the mouth. As dry as this is, it comes across as creamier than the 2008 version, but the dryness cuts the impression of sweetness."
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