PULIGNY-MONTRACHET

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2008   2013   2018  

Puligny-Montrachet is a village on the Côte de Beaune, located in the area producing the finest white wines of Burgundy: the Golden Triangle, which is demarcated by the villages of Meursault, Puligny-Montrachet and Chassagne-Montrachet. The village supposedly holds its name from the Gallo-Roman era, when the first people settled and named it Puliniacus - the marsh house. The second name "Montrachet" was attached only in the end of the 19th century, to have a link with the Grand Cru that can be produced in the village. The appellation produces almost all white wines, with 17 climats classified as Premier Cru and 5 Grands Crus.

The soil is mainly composed of limestone with a very typical ocher colour. The subsoil is also composed of marly layers (mix of clay and limestone) that play a great part in giving the wines under the appellation their structure. The vines are located in the plain with a South-eastern exposure which protect them from the North wind and is ideal to gather the most amount of sunlight and ensure a good maturity/concentration of the grapes.

100% Chardonnay

COLOR : Shiny white gold.
NOSE : Aromas of citrus enhanced by delicately toasted vanilla notes.
PALATE : Fresh and light in the mouth, with a good minerality and discreet woody notes. The finale is long and charming.

Grapes are harvested by hand and carefully sorted to respect our rigorous selection process. Once at the winery, the grapes go in a bladder press: squeezed from the inside of the press, they receive an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen. The vinification and ageing take place in wooden vats and barrels with a proportion of 20% new oak that will give more structure to the wine and bring soft tannins as well as woody notes. The wine is aged on lees for 10 to 12 months; keeping the lees and stirring them occasionnaly will developp the complexity and aromas of the wine.

This wine will be perfect paired with refined dishes such poultry in sauce, veal fried with mushrooms, foie gras, lobster, crawfish, and grilled or fried sea-fish. On the cheese-board, its natural allies are goat cheeses, Reblochon, or soft-centred cheeses like Brie de Meaux.

11 to 13°C

8 years