The Grand Cru site within Chablis, Valmur, has a bit of a valley with slight variations in its exposure, receiving such from both the northwest as well as the south. Brocard's 30-year-old vines grow on classic Kimmeridgian soils layered with limestone and marl. The grapes are harvested and then fermented in temperature-controlled stainless steel. It is left on its lees and then aged for 14 months in oak barrels.
Aromatically this wine is bright with notes of citrus fruits, crunchy green pear, and spices. On the palate, the wine has hints of licorice, freshly sliced brioche, and a lingering flavor of salinity.