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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 2005 / Following a rainy April, May began with hot weather, causing record vine growth.
Summer was marked by alternating hot spells and cool, cloudy periods, though the weather remained dry.
Flowering started early but was interrupted by cool spells, causing coulure and millerandage (poor and uneven/incomplete fruit set) with the Chardonnay grapes.
A hailstorm on 17 July affected the Chassagne vineyard and the south of Puligny.
Fortunately, the good weather that followed remedied the damage, so that the grapes remained healthy. This storm spared most of the Domaine's parcels.
The harvest took place from 15 to 24 September under excellent weather conditions.
The first vines harvested were those hit by hail on 20 July (Bourgogne and Village appellations). From 17 September on there was a north wind, dry weather, stable conditions and lots of sunshine.
The grapes benefited from this unexpected good fortune, bumping up sugar levels (13°6 on average).
The sugar/acidity balances were perfect.
The Montrachet, Chevalier-Montrachet, Bienvenues-Bâtard-Montrachet and Bâtard-Montrachet grands crus were harvested on the afternoon of Tuesday 20 September and on the Wednesday, fruit days (passage of the moon across the constellation of Aries), meaning a very beneficial moment for fruit work.
Excellent grape maturity quality
Very good sugar/acidity ratios (no chaptalisation)
Harvest balanced and healthy, the first signs of a great vintage in white wines.
They can be enjoyed, at the earliest, as follow:
-Bourgogne Blanc from 2007
-Puligny-Montrachet from 2008
-The Premiers Crus from 2009
-The Grands Crus from 2010
-Montrachet from 2015