Valmur is 13.19 hectares in the middle of the Grands Crus. It forms a valley bordering that of Vaudésir, its tip joining part of Les Clos. Fèvre owns and farms just 1.15 of those hectares, i.e. 9% of the total appellation, with a south/southeast exposure.

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. Chalky clay, marl, and marly limestone from the Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago), rich in minerals and oyster fossils, giving the mineral character typical of the wines of Chablis, and in Valmur it’s particularly deeper clay-limestone on marl.

Manual harvest followed by vinification with the use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½ - 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 lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged 6 years on average) for 40 to 50% of the harvest. The remainder is vinified in small stainless steel vats. Maturing for 13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats.

A charming bouquet with astonishing fruitiness and a good mineral character. The powerful, strongly constituted palate lacks neither elegance nor roundness. Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat grilled or in a cream sauce. Caviar jelly oysters for a dreamy one,