winery

Domaine Moreau-Naudet

Burgundy, France

Philosophy

Native yeast fermentation followed by extended lees aging of 18–24 months; hand harvesting at optimal ripeness; minimal oak (maximum 33% for Premier and Grand Cru, none for village wines). The house pursues textural depth and mineral precision through low yields and fastidious vineyard husbandry.

Reputation

Domaine Moreau-Naudet traces its roots to vignerons active since the seventeenth century in Chablis, though the present domaine name emerged in 1950 following the marriage of Marie Naudet and René Moreau. Stéphane Moreau transformed the estate from 1993 onward through inspired viticulture informed by Vincent Dauvissat and Didier Dagueneau, and his widow Virginie has continued this legacy with unwavering resolve since his passing in 2016.

AllocationNo dedicated producer website found; sourced from importer and wine merchant sites. Farming practice labeled organic_practicing rather than certified—sources consistently affirm organic methods (no herbicides, pesticides, fungicides; hand-plowing; organic amendments) but no formal organic or biodynamic certification body identified despite references to biodynamic 'methods' and 'experimentation' by Stéphane. Succession: Stéphane Moreau (founder-transformer, 1993–2016) deceased Aug/Sept 2016, age 47; wife Virginie Moreau now proprietor with assistant Coco. Estate expanded 1993–2016 from ~7 ha to ~20 ha; current sources cite 25–26 ha. Les Beauregards identified as 1er Cru parcel in Courgis (young vines, currently bulk-sold per some sources, not yet bottled as cuvée in our search window). Specific vintage 2023 Les Beauregards not independently verified in results; assume in production as 1er Cru. Two-star rating in La Revue du Vin de France noted; ranked below only Raveneau and Dauvissat in Chablis. | Importer overflow captured (importer_other): 'Bibendum Wine Co. (Australia)' | Importer overflow captured (importer_other): "Thatcher's Wine (California)"

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