The 2019 vintage at J. Moreau & Fils

A fine balance of sugar and acidity along with good concentration

It began with the 2019 harvest, which Lucie Depuydt, enologist and winemaker at the J. Moreau & Fils wine house, began on 11 September, getting straight to the heart of the matter with fermentation already starting on 16 September. Yields were down between 10-30% over the 2018 harvest, which was the result of a series of weather events that hit the vines, with frost, hail, tricky flowering, heatwaves, hydric stress, and a touch of sunburn on the grapes in July. But there was some consolation in the fine quality of the juice, the good levels of potential alcohol, fine concentration, and rather surprisingly, some very appealing acidity.

Since then, the malolactic fermentation slowly came to an end in December, and the wines of the 2019 vintage are now resting on their lees, growing in sophistication and complexity. Time is doing its thing in the peace and quiet of the cellar.

Blending and selection of the 2019 Chablis is planned for April. The premier and grand crus are now patiently waiting until next year – like fledglings, they’ll fly away when they’re good and ready!