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.
100% Chardonnay. In the 2017 vintage, the de Moors made their first foray into premier-cru Chablis, in this case by purchasing a 0.92-hectare parcel in the Vau de Vey vineyard (its name means "little valley" in local parlance). The parcel was planted in 1983 and is southeast-facing and steep. The de Moors have converted it from heavily chemical conventional farming to organics and planted fruit trees on its border to promote bee life during the growing season. The fruit is harvested by hand, 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.