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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
The 2009 Vintage / Mild, regular spring weather followed several heavy winter frosts, bringing on budburst at the beginning of April.
The month of May was fine and sunny, though not particularly warm. As a result the vegetation grew steadily and the vegetative cycle continued its advance. The first flowers were noted on 22 May and the last on 6 June, with full flowering on 27/28 May. June and July were marked by heavy rains over short spells.August was magnificent, with timely rainfall interrupting long sunny spells and with very hot weather between 13 and 20 August - the finest month of August since 2005.
These conditions were very favourable for ripening the grapes and we started the harvest on Saturday 5 September, finishing on the 11th at the end of the morning - with warm, sunny weather throughout the week.The grapes for the Cuvée des Climats du Coeur were harvested on 10 September.The musts - rich, powerful and full of sunshine - were run into barrels quickly and were soon bubbling in the cellar.Once fermentation started, it continued and ended by autumn. Malolactic fermentation had just begun when winter arrived; before winter was over it was completely finished, earlier than in 2008.Maturing was classic, and following 12 months in cask the first racking off took place; bottling should be carried out at the end of winter and start of spring 2011.The wines are rich, with lots of fruit and mineral character.
They can be appreciated, at the earliest:
Bourgogne Blanc starting in 2012
Puligny-Montrachet starting in 2013
Premiers Crus starting in 2014
Grands Crus starting in 2015
Montrachet starting in 2017