Moreau-Naudet Chablis Beauregard Premier Cru 2023 750ml

Product Info

91-93pts Wine Advocate
From a 0.16-hectare parcel of 25-year-old-vines and vinified entirely in tank, 2023 Chablis 1er Cru Beauregard is only the second edition Moreau has produced. Facing south but with a steep 40% incline, it has delivered a beautifully lively wine that unfurls to reveal notions of white flowers, grapefruit zest and green apple. On the palate, it’s medium-bodied, bright and incisive, with considerable energy and cut, concluding with a sapid finish. With just 12.5% alcohol, it’s the lowest level among premiers crus in the range this year.

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
Beauregard sits on the left bank of the Serein, a slope defined by classic Kimmeridgian limestone layered with ancient oyster fossils, but with slightly deeper topsoils than the more famous right-bank premiers crus. This parcel captures generous midday sun, yet cool valley breezes and the reflective influence of the Serein maintain tension and freshness. The result is a terroir that naturally marries ripeness with minerality: a site that offers width without heaviness, salinity without austerity. Moreau-Naudet—one of the most terroir-sensitive domaines in Chablis—farms here with minimal intervention, allowing the vineyard’s subtle marine imprint and chalky precision to express themselves with clarity. Beauregard is known for producing wines that are a touch rounder than, say, Montée de Tonnerre, yet still deeply rooted in the region’s unmistakably stony identity.

Winemaking & Technical Notes
Moreau-Naudet vinifies with a restrained, Chablisien sensibility: native yeasts, long fermentations, and extended lees aging to build quiet depth rather than overt opulence. Fermentation typically occurs in stainless steel, preserving the purity and linearity of the fruit while allowing texture to evolve gradually through patient élevage. Lees are kept in suspension through gentle bâtonnage early on, contributing a subtle creaminess without muting the limestone signature. Malolactic fermentation is allowed to proceed naturally, softening the citrus-driven edges while keeping the wine firmly acid-driven. The domaine bottles with minimal fining and filtration, emphasizing precision and transparency. The resulting 1er Cru Beauregard captures a seamless blend of structure, minerality, and understated generosity—an archetypal expression of modern, artisanal Chablis.

Tasting Notes
The nose opens with cool orchard fruit—crisp pear, green apple—and then deepens into citrus blossom, crushed oyster shell, and chalk dust. With air, delicate notes of white flowers, verbena, wet stone, and a faint almond cream emerge, giving the aromatics both lift and quiet richness. The palate is wonderfully balanced: taut and saline at first, then broadening into a textured, almost glycerol mid-palate framed by pulsing acidity. Lemon pith, pear skin, and white peach interplay with a brisk mineral spine that feels almost crystalline. The finish is long, mouthwatering, and unmistakably Chablis—salty, chalk-inflected, and tinged with a whisper of flinty reduction that promises graceful evolution. It’s a wine that unfolds slowly, gaining volume and precision with each sip.

Food Pairing & Service
Beauregard’s combination of texture and minerality makes it exceptionally versatile at the table. It excels with seafood—especially scallops, oysters Rockefeller, shell-on prawns, or poached halibut with beurre blanc. The wine’s subtle creaminess welcomes richer dishes like roasted chicken with tarragon, mushroom velouté, or a Gruyère and leek tart. Its saline backbone also complements sushi, sashimi, or dishes with citrus-driven sauces. Serve at 48–52°F (9–11°C) in a white Burgundy stem to highlight both its aromatic nuance and textural breadth. Decanting for 20–30 minutes can reveal additional depth, particularly in the wine’s youthful years. With proper cellaring, this cuvée will continue to gain complexity over the next decade.