The 2014 Chablis Grand Cru Valmur comes from 55-year-old vines picked at 50 hectoliters per hectare and was fermented in 500-liter French oak barrels for 24 months. It has a lifted bouquet with creme caramel-tinged citrus fruit, generous with resinous, candle wax scents emerging with time in the glass. The oak influence is certainly conspicuous here, although it does not impede too much. The palate is well balanced with a rounded texture, a little waxy and spicy, perhaps needing more delineation to develop on the finish. Let's see how this develops in bottle.
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