When Alice and Olivier met in Chablis in the late '80s the wine world was very different. Chablis, like much of France, was churning out industrial wine that was drinkable but rarely interesting or unique. Farming was chemically enhanced, with the purveying philosophy of throw whatever you want into the vineyard. The De Moors went in a completely different directection when the planted their first vineyard in 1989. They farmed organically, eschewing chemicals of any kind, and worked with a deft, light touch in the cellar in order to allow their special terroir to shine through.30 years later they are now a well established, top tier producer in the world of natural wine and beyond. While much of Chablis is still produced with an industrial bent, there are now dozens of producers who farm organically and aim to produce interesting, terroir driven wines. The De Moors can certainly take some credit for helping to start this renaissance.
"The 2018 Chablis Mont de Milieu 1er Cru spent one year in foudres and barrel before transferring into tanks; it was due for bottling in September or October. It has a light candle wax and white chocolate bouquet, a little more backward than the Vau de Vey. The palate is well balanced with lime and citrus lemon, touches of grapefruit and a welcome bitter edge enlivening the finish. Great persistence. This is a potentially brilliant Mont de Milieu in the context of the growing season." -Vinous
100% Chardonnay. In the 2017 vintage, the de Moors made their first foray into premier-cru Chablis, in this case by purchasing a 0.82-hectare parcel in the Mont du Milieu vineyard (its name derives from it being a hill at the border between Chablis and Champagne). The parcel is south-facing and steep enough that it has to be worked with a horse rather than a tractor; the mid-section dates to the 1980s and the higher part of the hill to the 1930's. The de Moors farm it organically and harvest it by hand. The fruit is destemmed, gently pressed and fermented spontaneously with indigenous yeasts in used Burgundy barrels. The wine goes through malo and is aged on its lees without bâtonnage or racking in barrel for a year or more. Bottling is without fining or filtering and the only point at which a touch of sulfur is added to the wine. The premier crus are released a year later than the other de Moor wines.