The Chablis wine region stretches along the Serein valley and across 19 communes. Chablis, known as the “Golden Gate of Burgundy”, is dedicated to the production of a clear, aromatic, fresh white wine whose name is synonym of “minerality”.
Terroir: The name of this parcel has two possible origins. It could be derived from the ‘Vallée aux Meures’, with meures meaning ‘blackberries’ in ancient French. Brambles, or blackberry bushes, previously grew in this area. A second theory suggests that the name originates from the meurs (walls) which were built around a property or parcels using stones taken from the elds known as ‘murgers’ or ‘meurgers’ thereby giving us the ‘Vallée des Meurgers’. Grand Cru Valmur is a 13 hectare vineyard in the heart of the grand crus, bordered to the north by Vaudésir and Les Clos to the south. Soils here are made up primarily kimmeridgian (clay and limestone).
Vinification: Manual harvesting is carried out at optimum ripeness levels (between 12 and 13°). The grapes are pressed in our pneumatic press and the musts then undergo cold maceration for a 5 to 7 day period before being settled and vinified. The alcoholic fermentation lasts between 15 to 18 days at the Domaine. The malolactic fermentation is usually initiated in December. The wine is aged for around 15-18 months entirely in stainless steel tank. The wine is racked twice before being bottled in late autumn.
Score: 91 PointsWine Spectator Author: Bruce Sanderson
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