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.


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


100% Chardonnay

Vinification and maturing

- grapes were brought in
- long pneumatic pressing
- static settling
- alcoholic fermentation began in stainless steel tanks
- after 3 days, 30% 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 July, ageing on the lees during 12 months

Tasting notes

Pale gold colour.
Very expressive mineral nose with aromas of lily of the valley, orange zest and brioche.
The mouth is round, still a little closed, with flavours of pink grapefruit and creme brulee. The finish is long, smooth and gently mineral.

Food and wine pairing

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

Serving suggestions


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 : 2015

The vintage started in the aftermath of an uneven winter, rather mild at the beginning, then very tough in the end. Therefore, the first bud breaks were long in coming as they were observed by mid-April. The spring rapidly boomed with mild temperatures which enhanced the vegetation growth. The first flowers showed up at the beginning of June and the early flowering took place under the best auspices, on average 10 days before the last 10 years. In July, the very high temperatures triggered hydric constraints in some situations. Consequently, bunch closure occurred even though the berries weren’t big enough. At the end of July, the drought symptoms were more and more frequent on the leaves and the growth development was slowed. The onset of ripening occurred on the first half of August with temperatures 2°C higher than the normal. This climatic conditions sourced a very comfortable health status for the vines and a quick maturing. Unfortunately, a violent storm with hail took place in the Chablisien on the night of September the 1st constraining the vine growers to harvest the damaged plots. However, the heat of the last weeks of September allowed the vine growers to obtain highly qualitative musts. The last grapes were pressed on September 21st and the entire crop was particularly balanced and promising.

Ropiteau Frères told in images



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