Varietal
100% Chardonnay. Yield 50Hl/Ha.
Tasting notes
Golden in colour with green highlights
Elegant, creamy nose with floral notes reminiscent of herbal infusions and apricot.
Unctuous and generous on the palate with flavours of dried fruits, dates and toast.
Food and wine pairing
Excellent with seafood, and fish such as salmon or turbot. May also be matched with white meats in cream sauces.
Serving suggestions
To be served at 14°C.
Ageing potential
12 years and more
Origin
From among the seven prestigious climats located in the commune of Chablis, the 11.92 ha of Valmur stretch across a “valley” at the heart of the appellation, running alongside that of Vaudésir as well as Grenouilles and Les Clos.
Its location, offering subtle variations of exposition and altitude, enable more varied wines to be produced here than in the other vineyards. Moreau’s selection concerns 2 ha of the vineyard.
Chalky scree slopes overlying Kimmeridgian marl. The soil is heavy and is strewn with small fossilized oysters known as “Exogyra Virgula”.
The grapes come from a single plot of old vines, facing the setting sun and often the last to be harvested.
Vinification and maturing
- Partly harvested by hand
- The grapes were brought to the winery immediately in 20 Hl tippers
- Pneumatic pressing
- Cold settling of the juice
- vinification using indigenous yeasts
- Alcoholic fermentation in 4 to 5 years-old barrel for 25% of the wine, and in thermoregulated stainless steel tanks for the other 75%
- Aged on lees until June 2007
Vintage : 2006
Winter had been cold, the coldest since 1986. The vines started to sap in April, and budburst appeared around the 16th, but the process was slow. The month of May received little sunshine with a 20% increase on the rain meter. Despite the beautiful flowering, the vines were rather pale. The delay however was quickly caught up in June as the temperatures rose. The thermometer reached 34 -37° C on 9 & 10 July and the vine was in good phyto- sanitary health giving large and tight grape bundles. The heat wave stayed 3 weeks, generating a real hydrous stress which blocked the evolution of the vines. This was followed by the month of August, the coldest since 20 years, which reduced the stress. High temperatures in the 1st week of September until the 16th gave rise to the most premature harvest since 1976, apart from the atypical year of 2003. The grapes taste sweet, weakly acidic and very golden. They arrive at the press between 19th and 29th September, in order to avoid the appearance of decay due to heavy precipitations at the end of the month. The grape harvest offers great health, a pH level higher than the average for the Chablis region, oscillating between 3.3 -3.5, with a rather weak acidity and an alcoholic potential of 13°. The yields are more heterogeneous but reached an average. The vat room’s work centred on bringing out the aromatic expression of the wines. Alcoholic fermentation had been rapid for the first juices brought in and longer for those of the second week. Partial malolactic fermentation enables the conservation of freshness and balance of this vintage.