Chablis Escape Room and Tasting by Christian Moreau in San Francisco

Christian Moreau of Domaine Christian Moreau Pere and Fils

We enjoyed a lovely and fun Chablis Event in San Francisco where we first entered a Chablis-themed Escape Room at Jardiniere San Francisco and our Team used strategy creativity and logic to solve puzzles and unlock the key to escape in under an hour. We were told our Team beat the current record!! The Chablis Tasting immediately followed and was led by Christian Moreau of Domaine Christian Moreau Pere and Fils who shared his knowledge and passion for Chablis including a Certified Organic Wine. See all the Chablis Tastings we experienced below and our photos from the Escape Room in our Slideshow. Santé!


La Chablisienne
Petit Chablis, Pas si Petit, 2015
Appellation Petit Chablis
Vinification/Ageing: Cold settling before fermentation. Alcoholic and malolactic fermentation in tanks. Ageing on vine lees for 6 months in tanks.  

Maison Simonnet-Febre
Chablis 2015
Candles lit for 9 hrs
Appellation Chablis 
Vinification/Ageing: Fermentation in stainless steel tanks between 16C and 19C. Ageing on Lees for 6 to 10 months in stainless steel tanks.

William Fevre
Chablis, Chamos Royaux 2016
Vinification/Ageing: Manuel harvest, Pneumatic pressing, Alcoholic and malolactic fermentation s with indigenous flora in small stainless steel tanks. 5% of the volume is vinified in 6 years old French oak barrels. Aging for 10-12 months in small stainless steel tanks. 5% of the volume is aged in french oak barrels for 5-6 months.

Domaine Pinson
Chablis Premier Cru, Forets 2015
Appellation: Chablis Premier Cru
Vinification/Aging: Manual harvest. Alcoholic and malolactic fermentation in thermo-regulate d stainless steel tanks. Aging on Lees for 8 months with batonnages in 3-6 year old barrels . Bottling 12 months after harvest.

Domaine Christian Moreau Pere & Fils
Certified Organic . 8 people in Vineyard . Use copper and sulpher
Chablis Grand Cru Les Clos 2015
Vinification/Aging: Manuel harvest. Pressing. Ageing for 65% in stainless steel vats for 35% in barrels) for 6 months. Natural tartaric stabilization for 12 months aging.
**Quality of root and vine better 

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