GRAPE
100% Chardonnay
 
ORIGIN & SOILS 
Puligny‐Montrachet, along with Chassagne, is the most perfect expression of the Chardonnay grape. The appellation was created in 1937 on « terroirs » separated by only a few meters from the Grands Crus. The white wines have well‐defined personalities and an established reputation. The vines in many cases occupy brown limestone soils or soils where limestone alternates with marls and limey‐clays. Soils are deep in some places. In others, the rock is exposed at the surface. Where there are clayey alluvia, these are coarser higher up and finer at the foot of the slope. Exposures: southeast. Altitudes: 230‐320 meters.
 
VITICULTURE
Plantation density: 10 000 vine stocks per hectare. Pruning: Guyot. Yield: 45‐50 hectolitres per hectare.
 
PROCESS & MATURING
Handpicked harvest. Traditional fermentation in oak barrels (30% new casks). Maturation during 12‐13 months in the cellar for aging, stored in barrels.
 
TASTING NOTES
This wine has a bright gold color with greenish highlights, becoming more intense with age. The bouquet brings together hawthorn blossoms, ripe grapes, marzipan, hazelnut, amber, lemon‐grass, and green apple. Milky (butter, hot croissant) and mineral aromas (flint) are commonplace, as is honey. Body and bouquet blend into a subtle harmony. This wine combines grace with a well-defined character and a remarkable concentration.
 
SERVING TEMPERATURE 
12 to 14 °C
 
FOOD ACCOMPANIMENT
Puligny‐Montrachet is concentrated and well‐bred. Its balance, aromatic complexity, and purified style demand delicate but rich food. It is equally at home with poultry in sauce or veal fried with mushrooms. Its great distinction elicits a grateful response from fattened goose liver (foie gras), lobster, crawfish, and grilled or fried sea‐fish. On the cheese‐board, its natural allies are goat cheeses, Reblochon, or soft-centered cheeses like Brie de Meaux.
 
GOOD FOR
10‐12 years according to the vintage year. 
 
Item 414