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In 1984 Olivier and Patrick Leflaive left the family business, Domaine Leflaive, to establish the negociant house that bears their name. At the same time, they agreed with their family at Domaine Leflaive that the vineyards they owned would remain under contract with the Domaine. This contract came to term in 2010 and the vineyards have now come back under the control of Olivier and Patrick Leflaive and their company, Olivier Leflaive Frères. It is a spectacular holding including parcels of Bâtard Montrachet, Chevalier Montrachet, Puligny Montrachet Pucelles and Meursault Blagny. These holdings join the properties in Chassagne Montrachet, Abbaye de Morgeot and Clos St Marc, that have always been managed by Olivier Leflaive Frères and bring the new Domaine Olivier Leflaive to a total of close to 17 hectares, most Premier and Grand Cru. The new parcels are referred to as Recolte du Domaine and are all farmed biodynamically (as they were under the management of Domaine Leflaive). The first vintage for these new wines is 2010.
Terroir: The Grand Cru Chevalier Montrachet sits high on the hillside overlooking Le Montrachet, Bâtard Montrachet and the village of Puligny Montrachet far below. Domaine Olivier Leflaive owns a single half acre parcel running down the center of the 19 acre vineyard. Vines average more the 55 years old and are farmed biodynamically in shallow soils made up primarily of shale.
Vinification: Grapes are hand harvested and pressed as whole berries. Fermentation occurs entirely in oak barrels, 30% of which are new. Aging lasts 12 months in oak followed by an additional 5 months in stainless steel prior to bottling. The complete wines are lightly fined and filtered.
2012 was beset by unusual weather that didn’t spare the vines! A mild winter, spring-like March, cool spring with frosts, summer-like May, cooler, wetter June, a variable summer with heatwaves, hail and storms… Because of the cold damp spring, some of the vine flowers didn’t set and form fruit, there was millerandage (where the flowers aren’t fully fertilised and give small berries) and high pressure from mildew and odium. Temperatures went right up during the short periods, over-heating and scorching the berries. This weather caused a significant fall in yields, without, however, impacting on the quality of the grapes, as well spread out bunches with small berries guarantee concentration and intensity.
All in all, the grapes achieved good ripeness in aromas and good sugar to acidity balance. The white wines are characterised by their finesse and concentration. The reds set themselves apart with their lovely colours, ripe and silky tannins and their harmonious mouthfeel