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Two of Australia's most enduring red wine expressions, together in one collection. Grange and St Henri represent opposite poles of the Penfolds phi...
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94 Points
An articulate expression of Chablis’ Premier Cru Forêts from a domaine at the height of its form. Domaine Moreau-Naudet’s 2023 release reveals extraordinary precision and depth, a benchmark example of modern Chablis crafted with quiet confidence. The fruit is organically farmed and hand-harvested from mature Chardonnay vines anchored in the limestone-rich soils of the Forêts climat, a site renowned for producing wines of tension and detail. Fermentation occurs with indigenous yeasts across stainless steel and seasoned oak, followed by extended lees contact to enhance texture and complexity. Bottling takes place without fining or heavy filtration, ensuring purity of expression.
The 2023 season delivered moderate warmth and cool evenings, preserving acidity while allowing even ripening. The resulting wine carries both mineral definition and gentle fruit weight, delivering a seamless interplay between salinity, citrus and subtle stone fruit. Presented here in magnum format, it promises slower development and an even finer articulation of terroir over time, an elegant, unforced reflection of Moreau-Naudet’s mastery of Premier Cru Forêts.
An articulate expression of Chablis’ Premier Cru Forêts from a domaine at the height of its form. Domaine Moreau-Naudet’s 2023 release reveals extraordinary precision and depth, a benchmark example of modern Chablis crafted with quiet confidence. The fruit is organically farmed and hand-harvested from mature Chardonnay vines anchored in the limestone-rich soils of the Forêts climat, a site renowned for producing wines of tension and detail. Fermentation occurs with indigenous yeasts across stainless steel and seasoned oak, followed by extended lees contact to enhance texture and complexity. Bottling takes place without fining or heavy filtration, ensuring purity of expression.
The 2023 season delivered moderate warmth and cool evenings, preserving acidity while allowing even ripening. The resulting wine carries both mineral definition and gentle fruit weight, delivering a seamless interplay between salinity, citrus and subtle stone fruit. Presented here in magnum format, it promises slower development and an even finer articulation of terroir over time, an elegant, unforced reflection of Moreau-Naudet’s mastery of Premier Cru Forêts.
Wafting from the glass with a deep bouquet of beeswax, orange zest and pear, mingling with oyster shell, it’s medium to full-bodied, layered and tense, with vibrant acidity and excellent cut. It concludes with a pure, chalky finish
Beautiful, quite direct and even a silkiness to these aromas – love it! Extra mineral width panoramic – gorgeously flavoured – very mineral
When Stéphane Moreau took over his family’s Chablis estate in 1993, he quietly reshaped its future. Influenced by Burgundy’s most revered growers—Vincent Dauvissat, Didier Dagueneau, and Clos Rougeard’s Nadi Foucault—he reintroduced time-honoured, pre-industrial methods that brought a new clarity and complexity to the wines. His deep curiosity and instinctive talent positioned Domaine Moreau-Naudet as one of the most exciting names in Chablis, championing an expression of terroir that was tactile, precise, and anything but conventional.
Following Stéphane’s untimely passing in 2016, his wife Virginie Moreau and assistant winemaker Coco chose to carry on the work he’d started. With the support of a tight-knit circle of growers and a clear commitment to the estate’s original philosophy, they have ensured continuity—both in spirit and in quality. Under Virginie’s watch, the domaine hasn’t just survived; it has strengthened its standing, earning a coveted two-star rating in *La Revue du Vin de France*, just behind Raveneau and Dauvissat.
At Domaine Moreau-Naudet, everything begins in the vineyard. Farming across 26 hectares from Petit Chablis through to Grand Cru, the team works organically, ploughing soils by hand and applying only minimal organic treatments when required. There’s no chemical interference—no herbicides, insecticides or synthetic fertilisers—and harvest is done later than most in the region, in pursuit of optimal ripeness and textural depth.
In the cellar, the approach is equally precise. All fruit is whole-bunch pressed using a Champagne-style press for delicacy and purity, then fermented slowly with indigenous yeasts and a portion of fine lees. Élevage is extended well beyond the regional norm—up to 24 months, even for village wines—offering greater flesh, stability and definition. Stainless steel dominates for the entry-level wines, while old oak (never more than 30%, and always steamed, never charred) is introduced for Premier and Grand Crus. Bâtonnage is minimal, sulphur is kept low, and the wines emerge as layered, mineral, and full of personality—benchmark Chablis with nothing formulaic about them.
A deep bouquet of beeswax, orange zest and pear, woven with oyster-shell minerality.
Medium to full-bodied, layered and tense, showing vibrant acidity, flinty character and a chalky extract.
A pure chalky finish with excellent cut and lingering minerality.