Varietal
100% Chardonnay. Yield 50Hl/Ha.
Tasting notes
Its dazzling gold colour shows, mineral notes on the nose, with a hint of smokiness and undergrowth, which then give way to wafts of citrus mingling with hazelnut. In the mouth, it is dense and hihly structured with a perfectly balanced acidity.
We recommend that this Chablis Grand Cru Valmur shloud be decanted, to bring out its zests of citrus, toasted hazelnut and white flowers and unusual character.
Food and wine pairing
One is transported on a sensory voyage through notes of mango and sweet spices such as cinnamon, ideal served with foie gras, before it reveals a persistent smoky finish reminiscent of rasted almonds and while blossom, ideal with lobster.
Serving suggestions
Serving temperature: 14°C
Ageing potential
15 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 : 2009
Winter had been harsh and dry and vine stocks pruning took place in cold and sound conditions. In April temperatures increased as well as precipitations and auspicious weather conditions allowed an optimum budding-out. Late May the growth cycle was 10 days in advance compare to 2008 and full flowering was reached by the 10th of June. If July is marked with dampness - 20% precipitation more than normal – August is one of the warmest since several years and veraison is complete as early as the 15th. September being warm and dry; grapes naturally increase their degree of alcohol from 1 to 1,5% per week. The first grapes were pressed on the 14th. The persistent beautiful weather gave to the less early parcels the chance to come to ripeness. Therefore the last grapes were harvested in the same very healthy conditions than the first ones and arrived to the winery on the 24th of September. A remarkable vintage!