ABOUT THIS WINE
Collet’s Valmur is a true Grand Cru in every sense. Nestled high up on the slope and facing slightly northwest—the other main face sits opposite and faces south. A relatively shallow topsoil (by Grand Cru standards) thanks to gravity, and is composed of Portlandian scree, Kimmeridgian marl bedrock, hard Portlandian scree and marne (limestone-rich clay, slightly greyish in color compared to vineyards on the left bank of the Serein). The vineyard’s altitude keeps it cool, and that combined with its favorable aspect will give it an edge in the face of climate change. Because of its sheer mid-and-back-palate weight and weighted finish, complexity, minerality and nuance, if a skilled blind-taster got as far as pegging it as Chablis, it would be nearly impossible to not sense its class as a Grand Cru Chablis.
Hand harvested and fermented spontaneously in 228-liter French barrels (2 & 3 years old, none new). The first sulfite addition is made before fermentation at the pressing. Malolactic is completed
Fourteen months in 228-liter French oak barrel (2 & 3 years old, none new). Racked to stainless steel two months before bottling. The wine is fined and lightly filtered.
ABOUT THIS PRODUCER
Jean Collet started Domaine Collet in 1954, the heir of a Chablis grape-growing family since 1792. After the days of Jean, came Gilles, one of the most animated personalities in Chablis. He’s generous, lively and usually the life of the party, always keeping his personality from being as serious as the wines he crafted over numerous decades with his father, and even more so now with his son, Romain. In 2008, Gilles was struck with nerve damage on one side of his and had to prematurely pass the baton. After only a few years of Romain putting new ideas to the test in the cellar and vineyard—natural yeast fermentations, organic and biodynamic —Gilles stepped aside completely and Romain began to make notable leaps from vintage to vintage.
At the young age of twenty-one, the eccentric and fun-loving Romain knocked it out of the park with his first vintage, 2008, which was the first vintage we imported. The foundation established by centuries of viticultural knowhow passed down through generations and Romain’s relentless curiosity and desire for improvement further set the stage for decades of inspired drinking from this domaine gifted with an averageof about fifty years. Romain pointed out that, “I am the luckiest generation. To have old vineyards like these to work with in my lifetime is something special, and it’s thanks to my grandfather, Jean.”
Organic viticulture is now part of the domaine’s practice under Romain’s direction—and with full support from the family. The two Grand Crus Valmur and Les Clos, the 1er Crus Montée de Tonnerre, Vaillons, Butteaux and Forêts have all been converted to organic, as well as a good portion of the Chablis AOC wine, where the organic culture tests were first done. The rest are sustainable, lutte raisonée, with the intention of eventually having all the sites fully converted.