The Collet parcel of Valmur (.51ha) was planted in 1973 in the middle of the Grand Cru and faces northwest with clay-limestone. In exceptional vintages Valmur has depth and aromatic generosity like its powerhouse counterpart to the east, Les Clos. It tends to be floral/fruity over mineral. Romain’s unique cooler exposure allows longer hangtime, and he is usually the last to pick. All Grand Cru wines by Romain Collet are fermented in used Burgundy barrels (2-3 years old) and aged in used Burgundy barrels (2-3 years old) for 15 months. In leaner vintages, Romain will stir the lees more frequently, but with 2014, he hardly stirred at all. Valmur 2014 brushes lemon-lime cream over the mid-palate and melts into savory-salty-tang, followed by a tart stones and rocks finish.