Terroir: The Domaine Christian Moreau Père et Fils Grand Cru Les Clos ‘Clos des Hospice’ is produced from the domaine’s tiny one-acre monopole at the foot of the Les Clos vineyard. The vineyard was acquired by the Moreau family in 1904 and has a slightly different terroir to rest of the vineyard, with slightly heavier marl soils, old and densely planted vines.
Vinification The grapes are pruned heavily during the growing season to keep yields to a minimum. Grapes are hand harvested using small containers, and brought to the winery for further sorting. Like all Moreau wines, the selection process is strict for this cuvée with only the highest quality grapes making their way to the fermentation. The must is fermented in stainless steel followed by 12 months of aging in the cellars. A small portion on the final blend is aged in oak cask.
Score: 92 PointsWine Spectator Author: Bruce Sanderson
"The oak is well-integrated in this melon-, lemon- and spice-infused white. Compact and intense, driven by vibrant acidity and lingering on the spicy finish. Drink now through 2024."
Score: 92 PointsThe Wine Advocate Author: David Schildknecht
The entirely barrel-matured Moreau 2011 Chablis Les Clos des Hospices features bittersweet floral perfume over a base of lime and Rainier cherry, laced with salt and chalk. Substantial and as is typical of this bottling somewhat opaque in palate impression, it brings notes of lanolin and vanilla along with persistence of liquid floral perfume and mineral impingement to a sustained finish.
Score: 94 PointsVinous Author: Antonio Galloni
The 2011 Chablis Les Clos Clos des Hospices is the richest and most textured of the Moreau wines. Tropical fruit, spice, honey and tangerine peel blossom with uncommon grace in an explosive, full-bodied Chablis. Mineral notes appear on the finish, adding considerable energy and tension to balance some of the wine's more overt leanings.
Score: 92 PointsInternational Wine Cellar Author: Stephan Tanzer
Pale bright yellow. Musky aromas of ripe peach, fresh herbs and nutmeg. Fatter and sweeter than the "regular" Clos, and offering more early appeal. The basic Clos shows more obvious site character and reserve--not to mention stony minerality--but this wine is wonderfully silky and tactile. The finish is very long and a bit youthfully edgy.
"There is a bit more wood in evidence compared to the regular Les Clos cuve though not so much that it restrains ones ability to appreciate the otherwise fresh, cool and classic Chablis-suffused nose. There is excellent concentration to the powerful and extract-rich big bodied flavors that possess an almost chewy texture before terminating in a gorgeously long, dry and well-balanced finish. This will also require 6 to 8 years to be at its best."
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