The 2015 Chablis Grand Cru Valmur comes from 62-year-old vines and sees 24 months in oak barrels, including eight months on the lees. It was showing just a touch of reduction on the nose, but that should ebb away with time, and there appears to be impressive intensity locked in underneath. The palate is well balanced with a smear of honey on the entry, a light spiciness that becomes more prominent toward the finish and a tang of lemongrass right on the finish. Very fine.

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.

Lean, leesy, lemon nose. Soft, juicy, red apple flavour. Lacks complexity, but is attractive and well balanced.