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A deep knowledge of the soils and subsoils in Chablis allows J.MOREAU & Fils to identify the shade and character in each terroir, to reveal all its richness and complexity with each new vintage.

Faithful to its origins and culture, the house ages all of its wines with patience: a day in the cellar is as important as one day in the vineyards. The House J. MOREAU & Fils has put its name to great Chablis wines since 1814.

CHABLIS GRAND CRU VALMUR
click on one of the vintages below for further information
2021   2022  

Varietal

100% Chardonnay. Yield 50Hl/Ha.

Tasting notes

A lovely pale gold colour.

The nose is mineral and very expressive, with notes of lily of the valley, orange zest and brioche.

On the palate, the wine is round and still a little closed, with aromas of pink grapefruit and crème brulée. The finish is long, smooth and delicately mineral.

Food and wine pairing

Excellent with seafood or fish such as salmon and turbot. Also try with white meats in cream sauce.

Serving suggestions

Serve ideally at aroudn 14 °C. (57°F.).

Ageing potential

7 years and even 15 years in good storage conditions.

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,
  - 3 days later, 30% of the juice is put
into fine-grained barrels 1-2 years old,
- Malolactic fermentation completed,
- Bâtonnage for the part in oak barrels,
- Aging on fine lees for 18 months.