Varietal
100% Chardonnay. Yield 50Hl/Ha.
Tasting notes
Greenish gold in colour.
Closed and lightly smoke nose with reminiscent of almond and mild tobacco.
Lively and forward on the palate, though still a little closed, with notes of citrus and toasted. Elegant, mineral finish with a hint of smoke.
Food and wine pairing
Excellent with seafood or fish such as turbot, or lobster. 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, 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 : 2012
After a relatively warm, dry month of March, the new buds started to swell by the end of the month. However the return to cold weather in April cancelled out this early progress: severe frosts damaged the vineyard and destroyed 1% to 5% of the buds in the majority of vineyards. In early May, growth was about one week later than average at a stage of 3 to 4 leaves per branch appearing. The end of May saw hailstorms and certain affected vineyards fell further behind in their development. Flowering, at its half-way stage took place on about 12th- 15th of June. Much rain fell in June with some severe attacks of mildew, making it very difficult for the growers to respect spraying programmes. With July came cool temperatures which accentuated the difficulties and an important oidium contamination occurred in many vineyards. The colour change of the grapes (veraison) was about 10 days later than normal. Finally in August we experienced high temperatures with little rain. The grape maturation started normally and continued well thanks to a warm, dry month of September. The first grapes for Crémant production were cut on the 13th September and the Chablis harvest began on the 24th September. The yields were quite low and good maturity was attained. The musts easily attained a natural degree of 11.5% to 12% and acidity was between 5.5 and 6.5 gr/litre. At the end of January 2013, the wines are stabilized and remain on their lees.