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Wine Description
The Story
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 metres from the Grands Crus. The white wines have well-defined personalities and an established reputation. The plots which adjoin the hamlet of Blagny produce an excellent red wine from the Pinot Noir grape.
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 east and south east. Altitudes : 230-320 metres.
White: this wine is a bright gold colour 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 welldefined character and a remarkable concentration.
Red: the red wine is bright ruby when young, darkening with age. Its bouquet is divided between small red fruits (raspberry gooseberry) and black fruits (blackcurrant blackberry) later shifting towards leather, musk and fur. Tender and well-fruited, it is well put-together and does well with several years' aging.
White: Puligny-Montrachet and its Premiers Crus are concentrated and well-bred. Their balance, aromatic complexity, and purified style demand delicate but rich food. They are equally at home with poultry in sauce or veal fried with mushrooms. Their 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-centred cheeses like Brie de Meaux.Serving temperature: 11 to 13 °C
Red: its opulent and fleshy structure will lend lusciousness and fullness to veal, pork, and roast fowl, as well as to hard cheeses like Comté.
Serving temperature: 14 to 16 °C
Vintage 2002
2002 VINTAGE in Burgundy
A Great Year
The trade is unanimous: the harvest was exceptional and 2002 is destined to be a great vintage for Burgundy. A dry summer, a sunny September, splendid grapes with highly concentrated sugars - everything came together to produce structured and complex wines with outstanding aromatic potential.
As early as the beginning of September, the sugar content in the grapes was often at exceptionally high levels and they had attained a degree of maturity indicative of a good balance between sugar and acidity in both the Chardonnay and the Pinot Noir, as well as in the Gamay and Aligoté.
Well-matured grapes have produced - on the evidence of early tastings - deeply-coloured red wines with a garnet tint, and with really well-structured tannins. Depending on degree of maturity, the wines evoke sustained aromas of red and black fruits. Thanks to yield control and careful harvesting, they present a wide diversity of expression.
The white wines are intense and heady, richly fragrant in their blend of fruit and mineral components. They are rounded, long in the mouth, balanced and harmonious.
Both reds and whites of the 2002 vintage fully express their respective terroirs and promise fine ageing potential.
As Hubert Camus, President of the Interprofession and himself a wine-grower at Gevrey-Chambertin, puts it: "In 2002, Burgundy's growers and négociants have every prospect of obtaining remarkable wines."
Growing conditions during the year were characterised by low rainfall. Maturation took place in warm and sunny weather punctuated by occasional rainstorms. These weather conditions aided concentration in the grapes and kept them healthy. The harvest period enjoyed an ideal combination of sunshine and cool temperatures.
