This website contains no AI-generated text or images. All writing and photography are original works by Ted Vance.
Related material
At twenty-one years old, Romain Collet took over the family domaine and converted many of their vineyards to organic viticulture (with some biodynamics experiments) and incorporated natural yeast fermentations. Collet’s range highlights the differences of each of their premier crus and grand crus with a cellar vinification and aging tailored to the uniqueness of each site and lean toward a more richer Côte d'Or style than the trimmer quality of the Loire Valley whites. The soils is composed of Kimmeridgian limestone marl bedrock with rocky topsoil composed of Portlandian limestone scree, bedrock-derived marlstones, varying levels of marne (calcium carbonate-rich clay) and loam. The entry-level wines, Saint-Bris, Petit Chablis, Chablis, and 1er Cru Montmains are aged in steel while the others are aged in variations of French oak vessels (225l-80hl), with no new oak barrels used with any of the wines imported by The Source.
At twenty-one years old, Romain Collet took over the family domaine and converted many of their vineyards to organic viticulture (with some biodynamics experiments) and incorporated natural yeast fermentations. Collet’s range highlights the differences of each of their premier crus and grand crus with a cellar vinification and aging tailored to the uniqueness of each site and lean toward a more richer Côte d'Or style than the trimmer quality of the Loire Valley whites. The soils is composed of Kimmeridgian limestone marl bedrock with rocky topsoil composed of Portlandian limestone scree, bedrock-derived marlstones, varying levels of marne (calcium carbonate-rich clay) and loam. The entry-level wines, Saint-Bris, Petit Chablis, Chablis, and 1er Cru Montmains are aged in steel while the others are aged in variations of French oak vessels (225l-80hl), with no new oak barrels used with any of the wines imported by The Source.
VINEYARD DETAILS
Located on the Saône right bank, Valmur comes from a 0.51ha organic certified plot at the top of the cru planted in 1972 facing northwest on an extremely steep slope at 170-210m. The bedrock is Kimmeridgian limestone marl with a medium-deep, marne-rich (calcium-rich clay from decomposed limestone) red clay and rocky topsoil.
CELLAR NOTES
Natural fermentation and aging for 18 months in 2-3-year-old 228L French oak. First sulfites added to must, full malolactic, and light fining and filtration.
Google 3-D image of Valmur: Collet’s section is on the right side (northwest face) of this wedge toward the top of the Valmur vineyard. Both upper section sides are Valmur and the section above them in the image is Petit Chablis. Valmur extends further down slope than what is captured in this image. Also, here is a downloadable pdf on Premier and Grand Cru Chablis. It’s thorough, but it’s in French. The geological and vineyard maps are key.
