Terroir: The Grand Cru Blanchot is located on the left bank of the Serein river adjacent to Grand Cru Les Clos and has an optimal south/ southeast exposure. Domaine Christian Moreau Pere et Fils plot is located mid-hillside with will drained soils of Kimmeridgien limestone that is rich in small oyster fossils typical of the region. This soil helps to create wines of distinctive mineral complexity.
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 portion of Grand Cru Blanchot is aged in oak cask while the majority of the blend is aged in stainless steel.
"(Bottled a week before I tasted it; done entirely in barrel.) Pale yellow. Sappy aromas of peach flesh, chlorophyll and charred oak. Supple, subdued and quite dry, with its fruit component currently shocked by the bottling. The grapefruit flavor is opposed by vanillin oak on the end, as well as a hint of youthful bitterness. Just three barrels produced. (By the way, the 2005 version was moved from oak to tank in April 2006 but still was the most obviously oaky of the Moreau wines from the earlier vintage.)" 89+ points -Stephen Tanzer, International Wine Cellar, Jul.-Aug. 2007
"Blanchot is their smallest grand cru parcel - just 0.1 ha and producing only 2.5 barrels. The only one of their wines that is 100% barrel fermented. Warmer vintage than 2004, with lower than average acidity thanks to a warm July.Magnum. Nutty, complex mineral nose. Creamy, dense and long. Fluid, elegant and flavourful. On the soft side but very charming and has a long, elegant finish."
Score: 93 PointsWine Enthusiast Author: Roger Voss
It seems at first taste very rounded, very soft. It is only after a moment that the full balance between acidity, green plums and rounded vanilla comes together. Then the wine shows itself as powerful, but taut, full but crisp, as a Chablis should be.
Score: 91 PointsWine Spectator Author: Bruce Sanderson
Floral aromas and peach and citrus flavors mark this focused Chablis. Bright and dry, with a chalky feel and fine intensity on the lingering finish. Theres a pronounced stony aftertaste.
Score: 91 PointsInternational Wine Cellar Author: Josh Raynolds
Pale yellow. Deep, nuanced nose combines yellow peach, flint and flowers, plus a suggestion of creamy oak. Then broad, dry and quite closed, even youthfully austere, but with a lush texture and considerable subtlety promising a strong future in bottle. Finishes with peach and grapefruit notes and excellent persistence. Very young, but easier to taste than a sample I rated last year just a week following the bottling.
Score: 90 PointsBurghound Author: Allen Meadows
(from a tiny .10 ha parcel). An airy, pure and refined nose of dried white flower, lemon rind and a hint of quinine merge into round yet detailed and precise flavors trimmed in a very deft touch of wood that culminates in an admirably long finish. This is an understated and relatively forward effort that will have the advantage of being approachable young but aging well over the medium term.
Score: 89 PointsInternational Wine Cellar Author: Stephen Tanzer
(Bottled a week before I tasted it; done entirely in barrel) Pale yellow. Sappy aromas of peach flesh, chlorophyll and charred oak. Supple, subdued and quite dry, with its fruit component currently shocked by the bottling. The grapefruit flavor is opposed by vanillin oak on the end, as well as a hint of youthful bitterness. Just three barrels produced. (By the way, the 2005 version was moved from oak to tank in April of '06 but still was the most obviously oaky of the Moreaus wines from the earlier vintage.)
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