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Moreau-Naudet

2023 Moreau-Naudet, Chablis Grand Cru, Valmur

France Chardonnay Burgundy Chablis Valmur Grand Cru 750ML

Wine Advocate

93-94

Vinous

92
/
2023 Moreau-Naudet, Chablis Grand Cru, Valmur
Moreau-Naudet

2023 Moreau-Naudet, Chablis Grand Cru, Valmur

France Chardonnay Burgundy Chablis Valmur Grand Cru 750ML

Wine Advocate

93-94

Vinous

92
/
PRE-ARRIVAL
12+ To Come

How Pre-Arrival Works

These wines are currently on the way to Thatcher’s Wine. We have sourced them from some of our clients' private cellars, our friends in Europe, direct from the domaine or through our other trusted networks. On each product you will note an estimated time of arrival. Understand that these are only estimates, and to ensure that your wine arrives safely it may be longer. Utilizing this method allows us to offer some amazing wines and gives you the opportunity to secure them earlier. Upon arrival at TWC you will receive a notification and we will ship the wines to you.

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"If you consider yourself a big enough wine dork, Chablis comes down to two camps: are you more Raveneau or more Dauvissat? Well, allow us to introduce you to a producer who has carved out their own nook and firmly cemented their own spot in that argument"

Moreau-Naudet

The Domaine came to be in 1950 after the marriage of the two families, both of whom had roots dating back to the 17th century in Chablis; Stéphane Moreau was born to craft the stuff. After deservedly capturing the eye and palate of so many with his delicious take on Chablis, Stéphane suddenly passed in 2016 at 47 years of age. Succeeded by his wife, Virginie and their assistant winemaker Coco, the estate was shepherded through the crisis and the quality maintained at an incredible level. 

By the time Stéphane passed, he and Virginie had grown the estate from the inherited 7 hectares to an impressive 20 hectares, and with that also lengthened the ageing of the wines, allowing for a softer, more textural and effusive wine. 

As in the vineyard the highest values are placed on organic treatment and perfect ripeness, in the cellar the emphasis is respect and delicate handling of the wines. There is a maximum of one third new oak - reserved for the Premier & Grand Crus, with stainless steel vats making up the remainder. AS mentioned, the time on the lees after fermenting is extensive, up to nearly two years which is why these wines don't taste as sharp and steely as many Chablis have been reputed to be; they are sensual, deep in flavor and long.

Meet the Producer

Moreau-Naudet

"If you consider yourself a big enough wine dork, Chablis comes down to two camps: are you more Raveneau or more Dauvissat? Well, allow us to introduce you to a producer who has carved out their own nook and firmly cemented their own spot in that argument"

The Domaine came to be in 1950 after the marriage of the two families, both of whom had roots dating back to the 17th century in Chablis; Stéphane Moreau was born to craft the stuff. After deservedly capturing the eye and palate of so many with his delicious take on Chablis, Stéphane suddenly passed in 2016 at 47 years of age. Succeeded by his wife, Virginie and their assistant winemaker Coco, the estate was shepherded through the crisis and the quality maintained at an incredible level. 

By the time Stéphane passed, he and Virginie had grown the estate from the inherited 7 hectares to an impressive 20 hectares, and with that also lengthened the ageing of the wines, allowing for a softer, more textural and effusive wine. 

As in the vineyard the highest values are placed on organic treatment and perfect ripeness, in the cellar the emphasis is respect and delicate handling of the wines. There is a maximum of one third new oak - reserved for the Premier & Grand Crus, with stainless steel vats making up the remainder. AS mentioned, the time on the lees after fermenting is extensive, up to nearly two years which is why these wines don't taste as sharp and steely as many Chablis have been reputed to be; they are sensual, deep in flavor and long.

The Wine Advocate

Wine Advocate

93-94

Derived from 60-year-old vines growing on a rather steep slope and vinified entirely in stainless steel, the 2023 Chablis Grand Cru Valmur is flamboyant, soaring from the glass with a deep bouquet of beeswax, grapefruit zest and pear. On the palate, it’s full-bodied, concentrated and layered, with more mid-palate amplitude than any other wine in the range, supported by vibrant acidity and concluding with a long, saline finish. It comes from a parcel just next to Raveneau’s, and like that example, it rewards patience.

Vinous

Vinous

92

The 2023 Chablis Valmur Grand Cru has an understated nose that bides its time. I want this to give more, but it steadfastly refuses! The palate is much more expressive, with a fine bead of acidity and orchard fruit mixed with hints of chamomile and white tea. This finishes with precision and a slightly oily texture. I believe the aromatics were just closed on the day. Cellar this away for three to four years because I think a fine Valmur will manifest with time. Tasted blind at the BIVB offices in Chablis.

What the Critics are Saying

The Wine Advocate

Wine Advocate

93-94

Derived from 60-year-old vines growing on a rather steep slope and vinified entirely in stainless steel, the 2023 Chablis Grand Cru Valmur is flamboyant, soaring from the glass with a deep bouquet of beeswax, grapefruit zest and pear. On the palate, it’s full-bodied, concentrated and layered, with more mid-palate amplitude than any other wine in the range, supported by vibrant acidity and concluding with a long, saline finish. It comes from a parcel just next to Raveneau’s, and like that example, it rewards patience.

Vinous

Vinous

92

The 2023 Chablis Valmur Grand Cru has an understated nose that bides its time. I want this to give more, but it steadfastly refuses! The palate is much more expressive, with a fine bead of acidity and orchard fruit mixed with hints of chamomile and white tea. This finishes with precision and a slightly oily texture. I believe the aromatics were just closed on the day. Cellar this away for three to four years because I think a fine Valmur will manifest with time. Tasted blind at the BIVB offices in Chablis.