100% organically farmed Chardonnay from a 0,5 ha parcel in Grand Cru Vaudésir, averaging 21 years old. Fermented spontaneously with indigenous yeasts. Aged for 9 months in used oak barrels (1-to-5 yo barrels), then blended into stainless steel tanks and left to marry for another 6 months. 13% alcohol. Tasted blind.
Luminous yellow-green color. Ripe, youthful and quite seductive nose with somewhat sweet-toned and even slightly primary aromas of peach candies and ripe nectarine, some zesty citrus fruit notes, a little bit of banana, light creamy oak tones and a sweetish hint of apple jam. The wine is ripe and slightly sweet-toned but also very firm and acid-driven on the palate with a medium-to-moderately full body and youthful flavors of juicy Golden Delicious apple, some ripe pear tones, a little bit of sweet creamy oak, light succulent notes of white peach, a hint of steely minerality and a touch of tangy salinity. The high acidity lends great sense of balance and structure to the wine. The finish is lively and long with bright, crunchy acidity and somewhat primary flavors of ripe green apples, some sweet creamy tones, a little bit of stony minerality, light candied notes of pear drops, a hint of sweet exotic fruit and a touch of tangy salinity.
A sophisticated but also very youthful and somewhat sweetish Grand Cru Chablis. Although all the wines in our small horizontal of three 2019 Moreau Grand Crus were very balanced, harmonious and balanced in style, I think this Vaudésir was ultimately the least impressive, coming across as fruitier, sweeter and ever-so-slightly softer than the other two Grands Crus (Valmur and Les Clos). Nevertheless, this wine shows good promise and once the wine drops its baby fat and sweeter primary fruit character, I expect it will turn out pretty lovely indeed. Perhaps a bit pricey at approx. 61€, though.
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2/23/2022 - forceberry wrote: 91 Points
100% organically farmed Chardonnay from a 0,5 ha parcel in Grand Cru Vaudésir, averaging 21 years old. Fermented spontaneously with indigenous yeasts. Aged for 9 months in used oak barrels (1-to-5 yo barrels), then blended into stainless steel tanks and left to marry for another 6 months. 13% alcohol. Tasted blind.
Luminous yellow-green color. Ripe, youthful and quite seductive nose with somewhat sweet-toned and even slightly primary aromas of peach candies and ripe nectarine, some zesty citrus fruit notes, a little bit of banana, light creamy oak tones and a sweetish hint of apple jam. The wine is ripe and slightly sweet-toned but also very firm and acid-driven on the palate with a medium-to-moderately full body and youthful flavors of juicy Golden Delicious apple, some ripe pear tones, a little bit of sweet creamy oak, light succulent notes of white peach, a hint of steely minerality and a touch of tangy salinity. The high acidity lends great sense of balance and structure to the wine. The finish is lively and long with bright, crunchy acidity and somewhat primary flavors of ripe green apples, some sweet creamy tones, a little bit of stony minerality, light candied notes of pear drops, a hint of sweet exotic fruit and a touch of tangy salinity.
A sophisticated but also very youthful and somewhat sweetish Grand Cru Chablis. Although all the wines in our small horizontal of three 2019 Moreau Grand Crus were very balanced, harmonious and balanced in style, I think this Vaudésir was ultimately the least impressive, coming across as fruitier, sweeter and ever-so-slightly softer than the other two Grands Crus (Valmur and Les Clos). Nevertheless, this wine shows good promise and once the wine drops its baby fat and sweeter primary fruit character, I expect it will turn out pretty lovely indeed. Perhaps a bit pricey at approx. 61€, though.
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