Region: Chablis 

Variety: Chardonnay 

What's in the glass: The fruit was pressed gently over four hours and fermented with natural yeasts (still a rarity in Chablis). It was raised mainly in the tank, and the maturation was unhurried. The wine then spent 20 months on lees, considerably longer than most Chablis of this level. These traditional methods—along with hand-harvesting, the quality of the terroir, the low yields and the ripeness—help explain the mouthcoating texture, salty depths and overall quality.

“Derived from three different locations, Moreau-Naudet’s 2023 Chablis Village opens in the glass to reveal aromas of grapefruit zest, acacia and flint. On the palate, it’s medium-bodied, tangy and textural, concluding with a precise, delicately sapid finish.” 88-90 points, Kristaps Karklins, The Wine Advocate

Farming: Sustainable

Vegan Friendly: Yes