Varietal
100% Chardonnay. Yield 50Hl/Ha.
Tasting notes
Greenish gold in colour.
Very fresh, mineral nose reminiscent of citrus zest, lemon verbena, and mint.
Lively and forward on the palate, though still a little closed, with notes of citrus and pastry cream. Elegant finish with a hint of fine smoke.
Food and wine pairing
Excellent with seafood or fish such as salmon and turbot. Also try with white meats in cream sauce.
Serving suggestions
to be served at 14°C.
Ageing potential
10 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
- Both grapes and must were brought in
- Long pneumatic pressing
- Static settling
- Alcoholic fermentation began in stainless steel tanks using selected yeasts
- After 3 days, 10% of the juice was transferred to fine-grained barrels of selected origin
- Alcoholic fermentation was complete in 10 days
- Selected yeasts were added to induce malolactic fermentation in mid-October
- Malolactic fermentation was complete by mid-November
- The barrel-fermented wine was stirred weekly while the tank-fermented wine was stirred twice a month
- The barrels were racked in April
- The wine was bottled in May
Vintage : 2007
Once again, this year was marked by mixed weather conditions. Following an extremely mild winter, budburst began thirteen days earlier than in 2006. Snowfall at the end of March considerably slowed down vine development. Temperatures began to rise radically and stayed high from 8 April on, making it the warmest month of April since 1921. In early May, the growth cycle was a month in advance with the first flowers appearing on 15 May. During the night of 24-25 June, significant hailstorms hit the southern vineyards. Veraison began in mid-July and was followed by a dramatic drop in temperatures that made for cold, wet weather that lasted until the end of August. When harvest officially started on 1 September, most of the grapes were not ripe. However, the return of the sun and higher temperatures from the beginning of September on dried out the vines and allowed the grapes to ripen. Harvesting began on 11 September at J. Moreau & Fils with alcohol levels of between 10% and 11.5%, high acidity levels of between 7.5 and 9g/l, and low pH levels of 3 to 3.2. Our choice to harvest late, along with the talent and technique of our team, allowed us to produce wines highly expressive of their terroir with acidity levels characteristic of our northern region. All of the wines for this vintage underwent malolactic fermentation to add to the finesse and complexity of our great wines.