Varietal
100% Chardonnay. Yield 50Hl/Ha.
Tasting notes
Greenish gold in colour.
Intense nose with notes of citrus zest and gingerbread.
The palate is fruity and supple, aromas of flowers and honey, notes of dried fruit and lemon, to finish on a very good length.
Food and wine pairing
Excellent with seafood or fish such as salmon and turbot. Also try with white meats in cream sauce.
Serving suggestions
14°C
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
- Harvested by hand
- The grapes were brought to the winery immediately in 2.5 T tippers
- Vinification using indigenous yeasts
- Alcoholic fermentation in 3 to 6-year-old barrels
- Malolactic fermentation was stopped in order to preserve all of the wine’s freshness.
Vintage : 2000
The year 2000 was characterized by a mild, rainy winter followed by a promising month of May which allowed for the early development of young, hardy shoots. For the first time since 1979, it was not necessary to resort to traditional methods used to combat spring frosts. Flowering took place under good conditions before the arrival of an abnormally cool, rainy month of July. Hot weather in August allowed the grapes to ripen well. Mixed conditions at the beginning of September were followed by a superb Indian summer which allowed us to pick grapes that were in excellent health. Due to such exceptional weather conditions during the harvest, the musts had to cool down once the grapes were pressed in order to better monitor the beginning of fermentation. The grapes showed better balance between sugar and acidity than in the previous two years which should produce a classic, typical vintage with good ageing potential.
