Chablis Grand Cru Vaudesir 2006

Domaine Christian Moreau Pere & Fils

Terroir: Domaine Christian Moreau Pere et Fils owns a total of 1.25 acres of the Grand Cru Vaudesir. Vaudesir is located northwest of Les Clos and shares the same hillside terroir.

Vinification: Up to 40% of the final blend sees time in oak barrels. Typically just 10% of that is new oak, with the majority being two and three year old barrels.

Additional Information

"(Fermented entirely in barrel, then aged half in tank and half in oak) Good pale yellow. Captivating aromas of grapefruit, lemon, white flowers and spices, with a white nectarine note emerging with air. Rich, ripe and broad, but with a silky texture and noteworthy delicacy. Intensely flavored and youthfully tight, with some oak spice showing today. A step up in length from the Guy Moreau, finishing with a suave suggestion of white grapefruit. The toasty spice note will disappear with aging, Moreau maintains: he was one of a couple of Chablis winemakers to tell me that it is often impossible to distinguish between a wine aged partly in oak and one aged entirely in tank after a decade in the bottle." 90-92 points -Stephen Tanzer, International Wine Cellar, Jul.-Aug. 2007

Recent Press

  • Score: 91 Points

    Wine Image Wine Enthusiast Author: Roger Voss
    Date: Friday, May 1, 2009

    A rounded, creamy style of wine but with a deliciously fresh green fruit and citrus character. It shows very pure, direct flavors, a line that goes right through the wine. There is only a hint of spice or toast at the mouthwateringly fresh finish.

  • Wine Image Decanter Author: Other
    Date: Wednesday, October 1, 2008

    Hint of wood on nose. Wood well intergrated with medium fruit. Needs a bit more time to harmonise.

    Grade: Bronze Medal
  • Score: 91 Points

    Wine Image Wine Spectator Author: Bruce Sanderson
    Date: Tuesday, September 30, 2008

    Light vanilla and butterscotch aromas segue into lemon, herb and mineral flavors. Overall, this is balanced and lively, with the spice accents returning on the aftertaste.

  • Wine Image Decanter Author: Other
    Date: Friday, August 1, 2008

    Attractive, full and spicy bruised red apples. Balancing acidity and good length. Wont last long but very attractive now.

    Grade: "Three Stars - Recommended"
  • Score: 89 Points

    Wine Image International Wine Cellar Author: Josh Raynolds
    Date: Wednesday, July 16, 2008

    Pale yellow. Very ripe aromas of sweet yellow fruits, honey and coconut, with a suggestion of exotic oak. At once stony and sweet in the mouth, with flavors of mirabelle and spicy oak and a very firm spine. A rather backward style, without the early appeal of the Vaillons Guy Moreau. Today the oak component gives the finish a slight dry edge. Christian Moreau likes this for its finesse, but I recall finding the oak component a bit pronounced last year as well. All of these wines spent their first few months in barrels (only about 5% of which were new) and then were moved into stainless steel tanks.

  • Score: 92 Points

    Wine Image Burghound Author: Allen Meadows
    Date: Monday, October 1, 2007

    "(from a .50 ha parcel of vines that were replanted in 1998). A subtle touch of wood frames notablyripe aromas that lean toward the exotic with classy, pure, powerful and rich flavors that deliver remarkable concentration forsuch young vines. An elegant Vaudsir."

  • Score: 90 Points

    Wine Image International Wine Cellar Author: Stephen Tanzer
    Date: Sunday, July 1, 2007

    (Fermented entirely in barrel, then aged half in tank and half in oak) Good pale yellow. Captivating aromas of grapefruit, lemon, white flowers and spices, with a white nectarine note emerging with air. Rich, ripe and broad, but with a silky texture and noteworthy delicacy. Intensely flavored and youthfully tight, with some oak spice showing today. A step up in length from the Guy Moreau, finishing with a suave suggestion of white grapefruit. The toasty spice note will disappear with aging, Moreau maintains: he was one of a couple of Chablis winemakers to tell me that it's often impossible to distinguish between a wine aged partly in oak and one aged entirely in tank after a decade in the bottle.

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