100% Montepulciano. Cerasuolo d'Abruzzo is the traditional deeply colored, full-bodied rosato of the region; it is named Cerasuolo or "big cherry" for its hue and flavor, which is derived from the very nature of the Montepulciano grape and not from an extended maceration. It is the true calling...

96% Gamay/4% Poulsard. in 2021 we are seeing the first release of this new non-vintage wine from Renardat. It is made identically to their classic Cerdon. The certified-organic fruit is picked by hand, pressed and fermented in cold vats until it reaches about 6% alcohol. After a light filtration...

Domaine de la Boissonneuse is a single holding of 11 hectares. The parcel is on a hillside beside the village of Préhy and contains kimmeridgian soil of exceptionally high quality, with very fine minerals.The 30 year-old vines grow on interspersed layers of limestone and clay, brimming with fossils...

From a steep west-facing vineyard behind the Grand Cru hill on the right bank of the Serein. The valley runs north to south and cold winds come through from the north. Fermented and aged in stainless steel tanks. Notes of nectarine and a hint of thyme.

7ème is made without the addition of any sulfites. Like the other wines, fermentation happens spontaneously with indigineous yeasts. It's not filtered or fined and is slightly cloudy. Fermented and aged in an Austrian oak, Stockinger barrel. 

100% Chardonnay. The name tells the story: “the mood of the times (or weather)” indicates that it’s the de Moors’ way to capture the nature of the vintage as a whole. It comes from 3-4 estate parcels in and around Courgis that thede Moors planted beginning in 1995. The farming is certified-organic...

From two parcels, both north-facing, very near to 1er Cru Montmains. It’s fresh and rich on the palate with an herbal finish. Fermented and aged in tank.

Courgis is from a single vineyard on the left bank with clay topsoil on top of Kimmeridgian limestone bedrock. It’s typically the most weighty (think ripe, round fruit) of the Terroir wines. Fermented and aged in tank.

From a plot on a plateau on the left bank of the Serein, across from Fourchaume, from vines planted in 1974.  A fresh cuvée because the grapes never have direct contact with the sun, as the rows are planted east to west. Fermented and aged in tank.  

From 75 year old vines on Kimmeridgian limestone and clay soil. Butteaux is a sub-climate of 1er Cru Montmains. A chalky soil mixed with clay gives this left bank 1er Cru richness.

Côte de Léchet embodies the purest characteristics of Chablis: 38 degree slope right in the sun, very rocky soil, and small yields of deeply mineral wines. 

Roncières is a sub-climat of Vaillons with 35 year-old vines and eastern exposure.

From a single parcel of 70-year-old vines located on the right bank of the Serein River in the sub-climate of Montee de Tonnerre. There is a one-case limit per customer; this is due to the heavy frost, which severely reduced yields.

‘Les Minots’ is a specific parcel within 1er Cru Vaillons with 70-year-old vines that benefit from southern exposure. It's Patrick's warmest vineyard and normally the first to be harvested. Fermented and aged in used barrels. Creamy citrus fruit with a nice minerality.

Vaulorent is a sub-climate of 1er Cru Fourchaume; it is located on the same hill as all of the Grand Cru, but is not Grand Cru because it is not a part of the commune of Chablis. The vineyards face north and it's one of the last to be harvested. Limestone soil. Clean and fresh with a persistent...

On the right bank of the Serein River, with south facing exposition. The vines average 40 years old. Vinified and aged in neutral barrels. A very stoney soil that always shows white flowers on the nose and a lot of minerality.    

From two parcels: one near Blanchots, and the other near Valmur. 

The aristocrat! From 35 year-old vines grown in Kimmeridgian limestone and clay soil, on the right bank of the Serein River with western exposure.

Located on the right bank of the Serein, with southern exposure. In the name of this vineyard, “val” refers to “valley” and “mur” is “ripe” in French; in this Valley of Ripeness parcel, the grapes reach full maturity and give a wine with a lot of roundness and rich fruit.

100% Chardonnay. In the 2017 vintage, the de Moors made their first foray into premier-cru Chablis, in this case by purchasing a 0.92-hectare parcel in the Vau de Vey vineyard (its name means "little valley" in local parlance). The parcel was planted in 1983 and is southeast-facing and steep. The...

Planted in 1987, near the Route des Grands Crus, classic clay-limestone soils. Aged for 12 months in barrel (approximately 40% new oak). 20% whole cluster fermentation.    Very limited.

• At a glance, the soils reveal themselves to be nearly identical to those you find in Chablis – rocky, Kimmeridgian, and Portlandian clay and limestone. • 100% Chardonnay Hand harvested, manually pressed, fermented in used 228L Puligny-Montrachet barrels. • 2 years minimum sur latte, 30 % reserve...

• Hand harvested, manual press, fermented in tank, a blend of mainly Pinot Noir with about 10% Chardonnay. • Aged in bottle for 20 months (minimum) on the lees before disgorgement and finished with a dosage of 9g/L.

Jean-Marc’s only blanc de blancs, from five parcels of Chardonnay: La Justice (Vertus); Les Frileux (Epernay); Les Tartières-Porgeons (Pierry); Moquebouteille (Dizy); and Les Basses Ronces (Mardeuil). 2014 base vintage, blended with 20% solera reserve wine. The cold stabilization is completed...