J Moreau & Fils
Chablis Grand Cru Valmur
J Moreau & Fils
Chablis Grand Cru Valmur
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.
Wine Production
Long pneumatic pressing followed by static settling of the juice. Alcoholic fermentation begins in stainless steel tanks. After 3 days, 30% of the juice is placed in fine-grained barrels aged 1 to 2 years. 100% malolactic fermentation. Bâtonnage (stirring of the lees) for the part in casks, and aging for 18 months on fine lees.
Tasting Notes
Pale gold. The nose is mineral and expressive, with notes of lily of the valley, orange zest and brioche. The palate, round with aromas of pink grapefruit and crème brulée. Long, smooth and delicately mineral finish.
Food Pairing
Excellent with seafood or fish such as salmon and turbot. Also try with white meats in cream sauce.
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.
Wine Production
Long pneumatic pressing followed by static settling of the juice. Alcoholic fermentation begins in stainless steel tanks. After 3 days, 30% of the juice is placed in fine-grained barrels aged 1 to 2 years. 100% malolactic fermentation. Bâtonnage (stirring of the lees) for the part in casks, and aging for 18 months on fine lees.
Tasting Notes
Pale gold. The nose is mineral and expressive, with notes of lily of the valley, orange zest and brioche. The palate, round with aromas of pink grapefruit and crème brulée. Long, smooth and delicately mineral finish.
Food Pairing
Excellent with seafood or fish such as salmon and turbot. Also try with white meats in cream sauce.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
About the Vineyard
The location of Valmur offers subtle variations of exposition and altitude, enabling more varied wines to be produced here than in the other vineyards. Moreau’s selection concerns 2 ha of the vineyard. The grapes come from a single plot of old vines, facing the setting sun and often the last to be harvested. Chalky scree slopes overlying Kimmeridgian marl. The soil is heavy and is strewn with small fossilized oysters known as “Exogyra Virgula”.