click on one of the vintages below for further information
2005   2008   2015   2016  

Production area

Among the seven prestigious climates located in the commune of Chablis, the 11,04 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.

Origins

Chalky scree slopes overlying Kimmeridgian marl. The soil is heaby and is strewn with small fossilized oysters known as “Exogyra Virgula”.

Varietal

100% Chardonnay

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, 10% of the juice was transferred to fine-grained barrels of selected origin
- alcoholic fermentation was complete in 10 days
- selected yeasts were added to induce malolactic fermentation in mid-October
- malolactic fermentation was complete by mid-November
- the barrel-fermented wine was stirred weekly while the tank-fermented wine was stirred twice a month
- the barrels were racked in April
- the wine was bottled in May

Tasting notes

Gold with green highlights.
Very elegant and mineral nose with mint notes and white blossom.
Very fruity on the palate with notes of mango. Good concentration and very persistent.

Food and wine pairing

Perfect with fish, shellfish, crayfish bisque, quenelles, cheese soufflés and goat cheeses.

Serving suggestions

12°C

Ageing potential

Chablis Grand Cru "Valmur" is a wine you can keep a long time (15 years), but it can be enjoyed young (3/4 years).

Vintage : 2005

2005 was a rather chaotic year. The first quarter was marked by both mild temperatures and severe cold. In mid-March, the vines were under fifteen centimetres of snow yet a few days later, temperatures rose to 23°C. This spectacular spell of milder weather resulted in irregular budburst at the beginning of April in spite of there being little sunshine. Summer heat during the month of May was followed by a veritable explosion of plant growth which was immediately halted by the return of rain. Temperatures were up again by the end of the month which resulted in twelve to fifteen flower buds per vine stock with tying up taking place two weeks earlier than the previous year. Flowering began on 7 June and the remainder of the month was one of the hottest on record since 1951. This brought about violent storms, sometimes with hail, which only affected about 5% of Chablis’ vineyards. July and August were dry, but 60 to 80 mm of precipitation at the end of the month allowed the berries to swell up again. In the end it was ideal conditions during the month of September -- cool mornings and hot, sunny afternoons (25°C) -- that gave this year’s harvest its maturity and good health. Although the harvest date was officially set for 17 September, J. Moreau & Fils waited until 20 September to begin harvesting in order to obtain optimal maturity and average levels of 11° to 13.5° with 6.2 to 7g/L acidity and a pH of 3.4. 2005 will be a rich, concentrated and aromatic vintage whose finesse and ageing potential is akin to that of the exceptional 1990 vintage.

Ropiteau Frères told in images



 

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