Les Valmurs Chablis Grand Cru 1982
The Les Valmurs Chablis Grand Cru 1982 is a French white wine produced by Henri Laroche. The Laroche name has a long history in the cool, limestone-rich area of Chablis, dating back to 1695. The family's legacy is defined by patriarch Michel Laroche, who spent over 40 years building the historic Domaine Laroche before selling his main share in 2010. Retaining the special vineyards inherited from his parents, Henri and Madeleine, Michel later created a new, intimate family estate in 2012, named Le Domaine d'Henri in honor of his father.
This specific wine comes from the Les Valmurs vineyard and carries the Appellation Chablis Grand Cru Contrôlée classification. Chablis is situated in the northernmost part of Burgundy, a region in eastern France originally shaped by medieval monks who mapped its countless terroirs. The area is characterized by its cool climate and soils of limestone and Kimmeridgian clay. The 1982 vintage in this region was awarded a score of 87 points, noted for being full-bodied and ripe, though of uneven quality.
The wine is made entirely from Chardonnay, one of the world's most famous green grapes. It is the cornerstone of white wine production in Burgundy and is also widely cultivated in other major regions such as Champagne, California, and Oregon.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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