Domaine Christian Moreau Père et Fils Chablis Les Clos 2007

  • WS
  • WE
  • BH
  • IWC
  • WA

Out of stock

Size Price
Quantity Available: 0
Actual bottle from our inventory is pictured. To see other wines currently available from this producer, please click the link with the name of this producer underlined above, just to the right of "Producer."


  • Wine Spectator

    Bruce Sanderson
    Web Only - 2010
    94 A flinty, steely style, featuring aromas and flavors of oyster shell, apple, lemon and, above all, mineral. Firm and slightly austere, yet balanced and long on the aftertaste. No other white smells like this. Best from 2011 through 2023. 375 cases imported.
  • Wine Enthusiast

    Roger Voss
    July 1, 2010
    94 A wine in two parts. It opens soft, with attractive green and white fruits. Then a tight, steely grip shows through, offering aging as well as a taut mineral character. Give the wine 4–5 years.
  • Burghound

    Allen Meadows
    October 1, 2008
    93 This is perhaps the most aromatically elegant wine in the range today with its airy, pure and layered nose of white flower, lemon peel, hint of wood spice, white peach and oyster shell nuances that seem even stronger on the impressively scaled broad-shouldered flavors that possess a beguiling texture as well as an almost painfully intense, palate staining finish that is bone dry. In a word, gorgeous.
  • International Wine Cellar

    Stephen Tanzer
    July 2009
    93+ Pale, bright yellow. Knockout nose projects lemon oil, crushed stone, spices and minerals. As creamy as this is in the mouth, it's most notable for its sheer energy and verve, with lemon and crushed stone flavors that pulsate in the middle palate and on the very long aftertaste. A classic vintage for this wine. Christian Moreau reminded me that the family's major parcel of Clos goes from the bottom to the top of this grand cru. Fabien does three different vinifications before blending the lots at the end. Part of this cuvee went back into barrels for five months following the racking after the malolactic fermentation.
  • Wine Advocate

    David Schildknecht
    December 2009
    92 The Moreau 2007 Chablis Les Clos mingles fresh white peach, rhubarb, orange zest, and vanilla in the nose, and comes to the palate with a corresponding sense of invigoration, refreshment and tart, pungent chew, even as one registers a distinct sense of underlying chalk and stone. Les Clos is not about richness (except of extract) this year, and Moreau’s dense Clos underscores that point. Utilizing a technique reminiscent of Meursault’s Patrick Javillier, Moreau reports that he vinifies three separate lots with different barrel and lees regimens to enhance the complexity of the final, blended wine. There is a severity and practically blazing intensity to the finish that’s not loveable, but certainly is formidable. I’d give this several years in the bottle, and would not anticipate it fading inside of a decade. I confessed in issue 179 to my difficulties in entirely appreciating the vinous results of Christian and Fabien Moreau’s clearly enormously quality-conscious and diligent efforts (described there in some detail), especially in view of awkwardly detached notes of oak and sometimes of lactic acidity. The nature of the 2007 vintage seems to have mitigated this somewhat, and the vivacity of these wines as a group is noteworthy and highly encouraging. I was given a fascinating opportunity this spring to taste the four earlier vintages of Moreau Les Clos, and while unconvinced by its three predecessors, I found the 2006 more elegant and refined, with its woodiness a bit toned down from when I reviewed it in issue 179, although it betrays some heat. Fabien Moreau says he targets 12.5% as an ideal measure of alcohol, which required chaptalizing his 2007s slightly, so the richness and body that these wines exhibit does not come from there. Picking commenced here September 6 because, Fabien Moreau maintained, his fruit was ripe by then. Beginning with 2008, the wines will all – at least, in principle – be fermented exclusively with indigenous yeasts, as was already the case with most of the 2007s, and the viticulture regimen will continue to move in a biodynamic direction.