The Wine Advocate | RP 94+
Published: Sep 7, 2023
Drink: 2027-2050

Deep and concentrated, the 2021 Chablis Grand Cru Valmur reveals notes of orange zest, peach, wet stones, blanched almonds and white flowers. Full-bodied, satiny and layered, it's a taut, chiseled structuring young wine that will reward bottle age. 

Decanter | D 92
Published: Oct 17, 2022

There is always lots of freshness from this 1.15ha site, high up in Valmur, close to the forest. The soils here are a deeper clay-limestone than many others in the grand cru. Fevre's Valmur shows plenty of sweetness to go with the rich palate feel. There are no harsh edges here and this is surprisingly approachable already. Good volume in the mouth, with ripe stone fruit notes which are not at all cloying. Will gain complexity with age.

Williamfevre.fr

VINEYARD
With its terroir split into two parts on either side of the Sainte Vaubourg fountain path, it has slightly deeper clay-limestone soils than the other Grands Crus. Its shape is reminiscent of a small valley hence the name Valmur.
GRAPE VARIETY: Chardonnay
GROUND OF THE APPELLATION: Limestone and clay
DOMAIN SURFACE: 1.15 hectares
APPELLATION SURFACE: 13.19 hectares
ORIENTATION OF THE PARCELS: South-Southeast

TASTING
TASTING NOTE: Charming bouquet with astonishing fruitiness and a good mineral character. The powerful, strongly constituted palate lacks neither elegance nor roundness.
FOOD/WINE PAIRING: Fish, shellfish and other seafood, grilled or in a cream
sauce. Poultry and white meat, grilled or in a cream sauce.
PERFECT PAIRING: Caviar jelly oysters.
SERVING TEMPERATURE: Between 12C to 14C

KNOW-HOW
HARVEST: manual.
VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1? - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lines so that the alcoholic and malolactic fermentation can occur naturally. The must is run into
French oak barrels (aged of 6 years in average) for 60 to 70% of the harvest. The remainder is
vinified in small stainless steel vats.
MATURING: 14 to 15 months, of which 5 to 6 months on fine lees in French oak barrels, for 60 to 70% of the harvest. The end of maturation occurs in small stainless steel vats.