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Christian Moreau Chablis Valmur Grand Cru 2011

Chardonnay from Chablis, Burgundy, France
  • RP92
  • W&S92
  • WS91
0% ABV
  • BH93
  • RP93
  • WS92
  • BH93
  • WS90
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Winemaker Notes

The Valmur is one of the richer lines in the Moreau lineup. Aromas and flavors of mineral, lemon and green apple drive throughout and combine well with the well integrated touch of oak that rounds out the wine and tempers it's racy acidity.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Tasted blind at the Burgundy 2011 horizontal tasting in Beaune. The Chablis Grand Cru Valmur 2011 is a little flatter on the nose than Moreau-Naudet' '11 on the nose, with lime cordial and tangerine scents that do not quite have the tension or complexity one expects of a grand cru. The palate is well balanced with crisp citrus peel, apricot and white peach notes, a fine thread of acidity and a refined and generous finish that compensates for the aromatics. Returning after a few minutes, the nose is finally beginning to add more complexity with a shellfish tincture, though it does not quite do justice to the quality of the palate.
W&S 92
Wine & Spirits
A substantial Chablis, this layers scents of pressed flowers over chalk and coarse white limestone. The intensity of acidity is balanced by a touch of richness, the wine hinting at sweet fruit after a day of air. Clean and a little warm in the end, this will grow grand with age.
WS 91
Wine Spectator
A touch of spicy oak meshes with the lime, floral, apple and mineral aromas and flavors in this racy white. Lanolin and clove notes accent the lingering finish. Drink now through 2020.
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Christian Moreau

Christian Moreau

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Christian Moreau, Chablis, Burgundy, France
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Christian Moreau, one of the leading figures in Chablis, is producing the wines he loves under his own name. Free of any personal involvement with the negociant company that his family founded and sold, with his son Fabien they founded Domaine Christian Moreau Pére et Fils in 2001 and set up their winemaking operation in the very heart of the Chablis country, at the foot of its famous Grands Cru vineyards.

The Domaine holdings are located in the best oriented parcels, and bottlings include Grand Crus Les Clos, Valmur, Vaudésir, Blanchot, and Les Clos des Hospices (a Monopole from the Moreau family), Premier Cru Vaillon, as well as Chablis AC, and some Petit Chablis. Every parcel is harvested by hand to bring out the very best from each vineyard. The Moreau's winemaking philosophy is non-interventionist at its core, entailing biodynamic practices aimed toward creating low-yield, high-quality harvests. Additionally, grapes for every wine from the Chablis AC to the Les Clos Grand Cru are hand-picked.

Fabien Moreau became the winemaker with the 2002 vintage, and is already producing remarkable results. With previous experience in New Zealand, Fabien is a visionary young winemaker who is a sincere adherent to the tenants of terroir. As such, the wines of Christian Moreau Pere et Fils are remarkable for their authenticity, distinctiveness, and exquisite quality.

The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit Chablis, can age for many years.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SWS337107_2011 Item# 145147