The Domaine came to be in 1950 after the marriage of the two families, both of whom had roots dating back to the 17th century in Chablis; Stéphane Moreau was born to craft the stuff. After deservedly capturing the eye and palate of so many with his delicious take on Chablis, Stéphane suddenly passed in 2016 at 47 years of age. Succeeded by his wife, Virginie and their assistant winemaker Coco, the estate was shepherded through the crisis and the quality maintained at an incredible level.
By the time Stéphane passed, he and Virginie had grown the estate from the inherited 7 hectares to an impressive 20 hectares, and with that also lengthened the ageing of the wines, allowing for a softer, more textural and effusive wine.
As in the vineyard the highest values are placed on organic treatment and perfect ripeness, in the cellar the emphasis is respect and delicate handling of the wines. There is a maximum of one third new oak - reserved for the Premier & Grand Crus, with stainless steel vats making up the remainder. AS mentioned, the time on the lees after fermenting is extensive, up to nearly two years which is why these wines don't taste as sharp and steely as many Chablis have been reputed to be; they are sensual, deep in flavor and long.