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Formerly chief oenologist for Jean-Marc Brocard in Chablis, Clotilde Davenne started her own domaine in 2005. Now with 30ha of estate vines, she makes wines from Chablis, Petit Chablis and other regional Bourgogne appellations. From her home vineyard in Préhy, planted on limestone in the 1970s, this unoaked white spends up to 18 months on fine lees in tank to accentuate the fruit. Andy Howard MW: Appealing, good density, powerful and lingering finish. Great clarity and focus. I would certainly place this as a good AP (or even premier cru) Chablis. Beatrice Bessi: Vibrant nose, layers of orange, grapefruit, basil, lemongrass. Lovely palate, refreshing, with good concentration of fruit. Good complexity. Class. Georgina Crawley: An inviting nose of fresh almond and hazelnut, greengage and fleshy stone fruits. Rounded depth, silky texture, a mineral finish with freshness and salinity.Decanter | 95 DEC

The 2022 Chablis Valmur Grand Cru, which was taken from tank where it will stay until February, is the final vintage before one significantly contributing parcel was pulled up. The perfumed bouquet has yellow plum and touches of pistachio, crushed stone and a touch of wild mint. The beautifully balanced palate has a velvety texture and a fine bead of acidity, very precise, with an utterly delectable persistent finish. One of Moreau’s strongest cuvées (as usual) - not to be underestimated.Vinous Media | 95-97 VMMore evident wood frames ripe aromas of white fleshed fruit, lemon-lime, mineral reduction and a suggestion of quinine. The exceptionally rich yet intense and powerful big-bodied flash a taut muscularity on the impressively long, very dry and impeccably well-balanced finale.Burghound | 92-94 BH

No written review provided | 97 DECFour plots all in Pernand. Pale in colour with ripe apple notes. The bouquet suggests a leaner style of wine than the palate delivers, which may be a question of being just after bottling. There is some complexity on the palate, a little lime, a phenolic touch. I don’t notice the 40% new wood, so there is clearly good fruit concentration.Jasper Morris | 92-95 JM