Varietal
100% Chardonnay. Yield 50Hl/Ha.
Tasting notes
Pale golden colour.
Very expressive mineral nose with pineapple aromas, lime, hawthorn and caramel.
Round and delicious mouth with yellow peach flavours and nougatine. The finish is long, smooth and delicately mineral.
Food and wine pairing
Excellent with fish such as lobster or turbot. Discover this wine also with white meat in cream sauce, risotto with mushrooms.
Serving suggestions
Serve ideally at around 14°C. (57°F.).
Ageing potential
7 years and even 15 years in good storage conditions.
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
- Both grapes and must were brought in
- Long pneumatic pressing
- Static settling
- Alcoholic fermentation began in stainless steel tanks
- After 3 days, 30% of the juice was transferred to fine-grained barrels of selected origin
- Malolactic fermentation
- The barrel-fermented wine was stirred
- The barrels were racked in July, ageing on the lees during 12 months
Vintage : 2014
After an extremely mild winter, the vine buds burst in the first days of April, three weeks earlier than in 2013. A touch of frost was felt at the end of the month, affecting several vineyards on the lower slopes and leading a loss of 20-30%. This dip in temperature markedly slowed the development of the vines. Climatic conditions were optimal at the start of June, with warm, dry weather encouraging the first flowering in certain sectors, although this varied considerably from plot to plot. The spike in warmth in June caused ‘shatter’ of flowers in many places. July was notable for wide temperature variations, from 8.5 to 36.2°C, leading to some scorching of the plants. August was damp and it was a challenge to stay on top of the vine diseases. Nonetheless, ripening continued steadily and the average yield on the vines allowed for a very satisfactory concentration of sugars. The first grapes were harvested on 16 September, and picking continued until 3 October.
