Grand Cru Valmur
The vintage
After a relatively mild and very dry winter, the vine began to bud in the last week of March. Fortunately, at the end of March, just before the first frosts, the vintage showed a few days' delay compared to the average of the past 20 years. Despite the frost and cold, we observe a good emergence of clusters. Flowering took place at the end of May under excellent conditions, with little shatter or millerandage. The vine caught up and now shows a 10-day advance. August 31 marks the beginning of the harvest with all the teams. The sanitary condition is perfect, the skins are thick, and the grapes are pulpy with a good juice yield.
Location
Appellation of 13.19 hectares in the midst of the Grands Crus. It forms a valley adjacent to that of Vaudésir, with its tip connecting to Les Clos. Its terroir is divided into two sections, on either side of the chemin de la fontaine Sainte Vaubourg. Its shape resembles that of a small valley, which is where the name Valmur comes from.
Terroir
The clay-limestone soils are deeper and brown at the bottom, whereas at the top they are lean and white. At the summit of Valmur, the marly vein outcrops. A plot of 1.15 hectares, representing 9% of the total appellation, is exposed to the south/southeast.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short-duration pneumatic pressing (1.5 to 2 hours) for a delicate separation between the solid and liquid parts of the grapes. Placing the musts in French oak barrels (on average 6 years old) for 50 to 60% of the blend. The remainder is vinified in small stainless steel tanks. Aging for 14 to 15 months, including 5 to 6 months on fine lees in French oak barrels for 50 to 60% of the blend. The aging process is completed in small stainless steel tanks.
Grapes
Tasting
Charming bouquet with surprising fruitiness and a good mineral presence.
The powerful and robust palate is elegant and round.
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