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DOMAINE MOREAU-NAUDET, France

The Naudet family has been involved in winemaking since the 17th century, but Domaine Moreau-Naudet was established in 1950 following the marriage of Marie Naudet and René Moreau.

Stéphane Moreau took over from his father Roger in 1991 and quickly gained a reputation for producing wines marked by style, finesse, and individuality. His untimely death in August 2016 was a significant loss to the wine world. Stéphane was deeply passionate about crafting authentic, high-quality Chablis from the family’s 22 hectares. His family and the domaine team continue to honor his legacy by maintaining the estate’s dedication to excellence.

Viticulture

The team at Domaine Moreau-Naudet employs exclusively organic treatments and carefully tends the vineyards by hand, including manual harvesting. They prefer to harvest slightly later than neighbouring producers to ensure optimal ripeness while maintaining low yields to concentrate flavours. Among their holdings is a small 1-hectare parcel in ‘Les Pargues,’ planted with 50-year-old vines and situated on terroir with exposure similar to that of premier crus Vaillons and Montmains.

Winemaking

Fermentation is carried out using natural yeasts in stainless steel tanks. The wines then age on lees for up to 18 months, split between stainless steel and older demi-muid oak casks. The lees aging adds depth and complexity to the wines’ flavour profiles. Village-level wines typically spend 10–11 months in tank, while the premier and grand cru wines benefit from extended aging in demi-muids to develop greater complexity and dimension. This approach allows each wine to express the distinct personality of its terroir fully.