Varietal
100% Chardonnay. Yield 50Hl/Ha.
Tasting notes
Greenish gold in colour.
Very fresh, mineral nose reminiscent of flowers, hazelnut and bergamote orange.
Lively and forward on the palate, though still a little closed, with notes of verbena and tangerine. Elegant and mineral 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
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
- 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, 20% 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 June
Vintage : 2011
2011 started with a very severe winter with extremely low temperatures and many days with snowfall. Springtime started with warm weather and higher than normal temperatures but with a lack of rainfall. At the end of March budding started in the vineyard with even some very early green shoots. June returned to normal conditions with rain and mild temperatures. This situation allowed the vegetative progression to continue with the normal development of the young grapes. The "veraison" or change of colour of the grapes occurred at the end of July. Summer continued with temperate weather in August but with much rainfall. September was very hot with the harvest starting with warm grape musts arriving at the cuverie and spontaneous fermentation occurring. The balance between fruit concentration and acidity permitted malolactic fermentation thus adding to the complexity of the finished wines.