2023 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chardonnay
Drinking Window 2026–2035
Classification Premier Cru
Region Puligny-Montrachet
Soil Calcareous clay; brown calcareous soil
Vine Age 36
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Production Details Sustainably farmed fruit from two distinct plots; the appellation production area is stated as 10.7 ha and the site elevation as 300–350 m. Harvest was 100% manual. The wine used 100% whole grapes, underwent 24 hours of static settling, and completed alcoholic and malolactic fermentations in oak barrels. Maturation lasted 18 months, including 6 months assembled in stainless-steel tank; the barrel phase used 100% oak barrels, including 10% new oak. Recommended serving temperature is 12–14°C.
Tasting Notes Mineral, fresh fruit, subtle toast; voluptuous and silky palate with pleasant texture and a long finish
Food Pairing Basque-style chicken
2022 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chardonnay
Drinking Window 2026–2035
Classification Premier Cru
Region Puligny-Montrachet
Soil Calcareous clay; brown limestone soil
Vine Age 36
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Production Details Sustainably farmed fruit from four separate vineyards; the appellation production area is stated as 10.7 ha and elevation as 250–300 m. Harvest was 100% manual. The wine used 100% whole grapes, underwent 24 hours of static settling, and completed alcoholic and malolactic fermentations in oak barrels. Maturation lasted 18 months, including 6 months in stainless-steel tank; the barrel phase used 100% barrels, including 25% new oak. Recommended serving temperature is 12–14°C.
Tasting Notes Almonds, white flowers and smoke; full, salivating palate with a limestone-terroir character
Food Pairing Scallops with parsnip purée
Sources: olivier-leflaive.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Classification Premier Cru
Region Puligny-Montrachet
Soil Brown limestone soil
Pressing Method 100% Whole-Grape Pressing
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French oak
Production Details Fruit came from four distinct vineyards. After 100% whole-grape pressing and 24 hours of static settling, alcoholic and malolactic fermentations occurred in oak barrels. Maturation lasted 18 months: 12 months in French oak barrels followed by 6 months in stainless-steel tanks; 100% of the wine was oaked and 10% of the oak was new.
Tasting Notes Mineral, acacia, white peach and light smoke
Food Pairing Scallops with parsnip purée
Sources: www.alliancewine.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Classification Premier Cru
Region Puligny-Montrachet
Soil Calcareous clay; brown limestone soil
Vine Age 35
Pressing Method Immediate Gentle Pneumatic Pressing
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Production Details Sustainably farmed fruit from six separate vineyards; the appellation production area is stated as 10.7 ha and elevation as 250–300 m. Harvest was 100% manual. Grapes were immediately and gently pressed pneumatically, with 60% crushed grapes and 40% whole berries; the wine was fined. Maturation lasted 16 months, including 4 months in stainless-steel tank, with the barrel phase in 100% oak barrels including 25% new oak. Recommended serving temperature is 12–14°C.
Tasting Notes Spice, white peach and buttered toast; substantial palate with fine grain and good length
Food Pairing Fresh salmon, crayfish in cream, scallops with ceps, and strong cheeses such as Munster
Sources: olivier-leflaive.com ↗ · Compare this vintage
Producer Information
Website
Address
Place du Monument, 21190 Puligny-Montrachet, France
Phone
+33 3 80 21 37 65
Owner
Leflaive family
Cellarmaster
Frédéric Milan