Saint Bris L'Aubaine
A deep knowledge of the soils and subsoils in Chablis allows J.MOREAU & Fils to identify the shade and character in each terroir,to reveal all its richness and complexity with each new vintage. Faithful to its origins and culture,the house ages all of its wines with patience: a day in the cellar is as important as one day in the vineyards.The House J. MOREAU & Fils has put its name to great Chablis wines since 1814.
Please note that this is an imported wine and cannot legally be shipped to GA, IA, IL, IN, LA, ME, MI, MO, MT, OH, SD, VA or WVAroma:
On the nose as in the mouth, the intense aromas offer a pleasant fresh wine with notes of peach and green lemon.Palate:
Drink as an aperitif or with oysters, seafood and fish. Also perfect with white meats.Vintage Notes:
Despite the year's record temperatures and lack of rainfall, there is been no lack of quality, although yields are down, with an especially mixed picture with regard to reds. However, these have generally been very well-balanced. Overall, we have seen nice levels of acidity, promising good aging potential. At the heart of the Auxerrois region, the old wine-producing village of Saint-Bris-Le-Vineux is known for its spectacular underground quarries at Bailly which once supplied stones for construction in Auxerre and Paris. Today it is the Mecca of Crémant de Bourgogne. The only Sauvignon grapes in Burgundy, once called “épicier”, are harvested here. The wine is typical of its varietal and marks the transition between the wines from the Loire and those from Burgundy.Its high quality was first recognized in 1974 when it was given the VDQS (Vin Délimité de Qualité Supérieure) appellation, and once again in 2002 when it was awarded with AOC status.
Meats & Fish:light seafood dishes, Light Pasta DishesCheese & Nuts:light cheesesFruits & Vegetables:Pear Salad
- Appellation: Saint-Bris-Le-Vineux, France
- Varietal: 100% Sauvignon Blanc
- Alcohol: 12.5%
- Fermentation for 7 to 10 days in stainless steel tanks under controlled temperatures (18 to 20°C) to preserve as much fruit and glycerol as possible.
- Aged on the lees to add richness