Moreau-Naudet Chablis 2023 750ml

Product Info

88-90pts Wine Advocate
Derived from three different locations, Moreau-Naudet’s 2023 Chablis Village opens in the glass to reveal aromas of grapefruit zest, acacia and flint. On the palate, it’s medium-bodied, tangy and textural, concluding with a precise, delicately sapid finish. Similarly to the Petit Chablis, it’s vinified entirely in tank.

This estate has seen no less than five generations, but it only marketed its first bottles in 1991. Today, Virginie Moreau presides over this 25-hectare domaine following the premature passing of Stéphane Moreau in 2016. The order of the day is organic (though not certified) farming, harvesting ripe yet clean fruit cropped at modest yields and extended maturation—18 months on the lees in a combination of used oak barrels (mostly 228-liter, averaging 10 years old) and stainless steel, with final settling in tank for two to four weeks. After a series of sunny vintages, Virginie has started to vinify more wine in tank (Montmains and Valmur are now matured entirely in stainless steel), as she believes this helps retain more of the classically Chablisien signatures.

These wines are always concentrated and textural, among the most characterful to be found in Chablis. The range of premier cru bottlings is the focus at this address, typically attaining its apogee with the Forêts, Montée de Tonnerre and Vaillons bottlings. Their only grand cru, Valmur, is also well worth seeking out. Published: Mar 06, 2025 Reviewed by: Kristaps Karklins

Terroir
Moreau-Naudet sources its village-level Chablis from a mosaic of Kimmeridgian limestone parcels surrounding the historic heart of the appellation, where the soils are dominated by ancient marine deposits—compact layers of clay-limestone loaded with fossilized oysters. This distinctive geological fingerprint lends the wine its characteristic tension, mineral drive, and saline cut. The 2023 vintage grew under a classically northern Burgundian rhythm: a cool winter, a mild spring with manageable frost pressure, and a summer that alternated between warmth and moisture, allowing vines to maintain steady ripening without excess sugar accumulation. The hillside exposures, primarily east and southeast, give the fruit long, even sunlight while preserving acidity and slow aromatic development. The resulting terroir expression is one of purity and chalk-driven precision, with subtle differences between parcels knitting together into a perfectly coherent village cuvée.

Winemaking & Technical Notes
In keeping with the domaine’s philosophy, the 2023 Chablis is crafted with minimal intervention and a deep respect for natural expression. The fruit is hand-harvested, rigorously sorted, and pressed slowly and gently to avoid extracting bitterness or phenolic hardness. Fermentation occurs spontaneously with indigenous yeasts, unfolding at a moderate pace in stainless steel to safeguard the transparency and crystalline definition of the limestone soils. Aging continues on fine lees for an extended period, enhancing texture, mid-palate depth, and aromatic nuance without sacrificing the wine’s inherent linearity. Occasional bâtonnage may be employed, but only when necessary to maintain balance. The wine undergoes only modest sulfuring and light filtration before bottling, resulting in a Chablis that feels pure, tactile, and alive—never polished or overworked.

Tasting Notes
The 2023 bottling presents a beautifully articulate Chablis profile: lifted, saline, and finely etched but with greater fruit generosity than the leanest vintages. Aromas open with crisp green apple, crushed shell, and fresh lemon zest, followed by white peach, hawthorn blossom, and subtle herbal tones reminiscent of lemon verbena and fennel frond. On the palate, the wine strikes a pristine equilibrium between vibrant citrus-driven acidity and a gently rounded core of orchard fruit. A distinct chalky minerality threads through the mid-palate, building into the classic Moreau-Naudet signature—a tactile, almost powdery limestone sensation. The finish is long, linear, and mouthwatering, marked by oyster-shell salinity, hints of flint, and lingering citrus pith. It is both refined and quietly intense, delivering remarkable clarity for a village-level Chablis.

Food Pairing & Service
Pair this Chablis with foods that complement its saline brightness and mineral purity. Shellfish—especially oysters, scallops, and clams—resonate perfectly with its marine imprint. Delicate white fish preparations, crudo, or lightly poached seafood highlight its precision and tension, while soft goat cheeses such as Crottin or Valencay emphasize its acidity and chalk-driven structure. For heartier pairings, consider lemon-roasted chicken, herb-infused poultry, or vegetable dishes featuring leeks, fennel, or asparagus. Serve well-chilled but not cold—ideally around 48–52°F (9–11°C)—to preserve aromatic detail and textural nuance. A medium-sized white Burgundy stem enhances its mineral focus while giving enough room for the lees-born complexity to unfurl.