Varietal
Chardonnay.
Tasting notes
Bright nice gold colour.
Intense nose with bergamot, grilled almonds and pineapple notes.
The mouth is rich, yet full of freshness and greediness reminding mandarin and custard cream, all enhanced by a subtle minerality and a beautiful expression.
Food and wine pairing
This elegant wine will be fantastic with great fish as turbot, but will also be a great companion to large crustaceans (lobster), white meats in creamy and morel sauce, or a mushroom risotto.
Serving suggestions
Serve ideally at around 14°C. (57°F.).
Ageing potential
Up to 5 years.
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
- Long pneumatic pressing
- Static settling
- Alcoholic fermentation began in stainless steel tanks
- After 3 days, 35% of the juice was transferred to fine-grained 1-2 years old barrels from selected origins
- Malolactic fermentation completed
- Both the wine in barrels and the tank-fermented one were stirred
- Racking in October
- Aging on fine lees for 12 months
Vintage : 2017
The growing season started pretty early with a budburst at the end of March, making 2017 one of the earliest vintage after 2011 and 2007.
Mid-April, in the Chablis area, the vines already had reached the 2-3 spread leaves stage when temperatures dropped significantly and caused widespread frost which heavily affected the vineyards, in particular in the North-Eastern part of the region.
Alternating periods of cool to much milder temperatures caused variations of the vintage earliness.
The mid-flowering stage was reached one week ahead compared with the average of the last 20 years.
June and July were warm, allowing a rapid growth of the vegetation and a good bunches evolution. Conditions were so reasonably comfortable that everyone was prepared for an early harvest.
However, August was really cooler and ripening started very late, to be finally completely achieved only around the 20th of August. Botrytis also appeared progressively with the maturing and great vigilance was therefore required… Fortunately the weather went warm again and the sugar/acidity quickly became interesting.
The first grapes of Chablis arrived on September the 6th at the winery while the ones coming from the Saint-Bris area, were harvested from the 13 September.