ABOUT THIS WINE:
Les Pargues is a one hectare lieu dit which has the same exposition as Vaillons and Montmains, so despite being just a village site, it has the character of a premier cru. The vines are approximately 50 years old further adding to the intensity and potential of the site. Les Pargues is aged more in line with the premier crus in Moreau Naudet's cellar, which is to say a significant percentage of the final blend was aged in old barrels.
ABOUT THIS PRODUCER:
Moreau-Naudet falls into a select camp of Chablis producers who are incredibly skilled in pushing ripeness to the max the old fashioned way, serious hands-on farming. In the cellar, the non-interventionist approach is then focused on two elements above all: preserving the distinctive characteristics of each Premier and Grand Cru site, and maintaining tension and salinity to counter this riper style of Chablis.
Sadly, today much of Chablis is still harvested by machine, and use of herbicides and pesticides is prevalent. Much of what we've become accustomed to drinking from these famed limestone slopes is a crisp and lean wine that's really just the result of early picking and industrial farming focused on high yields. The late Stéphane Moreau knew there was an alternative route to take after becoming enchanted with the wines and the more natural approach by the revered Vincent Dauvissat.
Stéphane joined his father, taking control of the family domaine in 1999, and flipped everything on its head. Today the regimen is full organic farming with biodynamic principles, natural yeast ferments, and harvesting 100% by hand. Relentless focus in the vineyard means picking, here in the coldest region in France for still Chardonnay, is pushed as late as possible to ensure maximum ripeness.
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