Domaine Louis Moreau is a 50 hectares large domaine in Beines, near Chablis, Burgundy. Louis Moreau has been the winemaker since 1994. The vineyards are farmed according to non-certified sustainable principles.

Louis Moreau's wines are of unique style combining minerality, finesse, elegance and purity.

The three top wines of the domaine are: Chablis Grand Cru Clos des Hospices Dans Les Clos, Chablis Grand Cru Les Clos, and Chablis Premier Cru Fourneaux.

The Chablis Grand Cru Clos des Hospices Dans Les Clos 2016 scored 93, the Chablis Grand Cru Les Clos 2016 scored 93, and the Chablis Premier Cru Fourneaux 2017 scored 93 by the Wine Advocate.

Robert Parker's tasting notes on the Chablis Grand Cru Clos des Hospices Dans Les Clos 2016: "The 2016 Chablis Grand Cru Clos des Hospices Dans Les Clos reveals aromas of brioche, ripe lemons, citrus blossom and honeycomb, followed by a full-bodied, ample and muscular palate that's richer, fleshier and more textural than the domaine's regular bottling of Les Clos from higher up the slope, concluding with a saline finish. Which of the two readers prefer will be largely a matter of taste."

Louis Moreau, the 6th generation vigneron, has been controlling all the winemaking processes at Domaine Louis Moreau since 1994.

The estate was founded in 1814. By the end of the 19th century, the family acquired its first plots of Grand Crus and Premiers Crus in Chablis.

After obtaining a diploma in oenology-viticulture at the University of Fresno State in California, the US, and a couple of internships across the vineyards in California, Louis Moreau returned to Burgundy to succeed his father.

The family also holds two other Chablis properties: Domaine de Cèdre and Domaine Biéville.

The vineyards of Domaine Louis Moreau are farmed according to non-certified sustainable principles.

Petit Chablis and Chablis are machine-harvested. The Premier Crus and Grand Crus are manually harvested. The whole bunches go directly into the press. Fermentation is spontaneous except for Petit Chablis, and malolactic fermentation is controlled depending on the vineyard and vintage. All wines are vinified and aged in stainless steel tanks except for Valmur Grand Cru, which ages in up to 25 percent new 500-litre French oak.

The wines are filtered before bottling.