2022 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chardonnay
Drinking Window 2026-2035
Region Puligny-Montrachet
Soil Calcareous clay; shallow, Limestone-rich and very poor
Vine Age 51
Fermentation Vessels Oak barrels
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Production Volume 700 bottles
Bottles700
Production Details Purchased grapes harvested by Olivier Leflaive; sustainable viticulture and 100% manual harvest. The wine used 100% whole grapes, underwent 24-hour static settling, then alcoholic and malolactic fermentation in oak barrels. Maturation lasted 18 months, including 6 months in stainless-steel tank; the barrel component was 100% oak, including 25% new oak. Recommended serving temperature is 12–14°C.
Tasting Notes Delicately perfumed; sugared almond, yellow melon and eucalyptus aromas; fresh palate and a mineral finish
Food Pairing Frog legs with parsley, shellfish bisque, or trout with beurre blanc
Sources: olivier-leflaive.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2025-2030
Region Puligny-Montrachet
Soil Calcareous clay; shallow, Limestone-rich and very poor
Vine Age 49
Fermentation Vessels Oak barrels
Production Volume 700 bottles
Bottles700
Production Details Purchased grapes harvested by Olivier Leflaive; sustainable viticulture and 100% manual harvest. The wine used 100% whole grapes, received 24-hour static settling, and underwent alcoholic and malolactic fermentation in oak barrels. Maturation lasted 20 months, including 8 months in stainless-steel tank; the sheet describes the remainder as 100% oak barrels “of one vintage.” Recommended serving temperature is 12–14°C.
Tasting Notes Floral and honeysuckle aromas; flighty, tight and racy minerality with oak on the palate
Food Pairing Bresse poultry with truffles
Sources: olivier-leflaive.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Chardonnay
Drinking Window 2024-2029
Region Puligny-Montrachet
Soil Calcareous clay; shallow, Limestone-rich and very poor
Vine Age 48
Pressing Method Grapes Were Immediately And Gently Pressed With A Pneumatic Press After Arrival At The Cellar
Production Volume 700 bottles
Bottles700
Production Details Purchased grapes harvested by Olivier Leflaive; sustainable viticulture and 100% manual harvest. Grapes were 100% crushed and immediately, gently pressed in a pneumatic press. Maturation lasted 18 months, including 6 months in stainless-steel tank, with 100% oak barrels reported. Recommended serving temperature is 12–14°C.
Tasting Notes Floral and honeysuckle aromas; flighty, tight and racy minerality with oak on the palate
Food Pairing Bresse poultry cooked with truffles
Sources: olivier-leflaive.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2023-2028
Region Puligny-Montrachet
Soil Calcareous clay; shallow, Limestone-rich and very poor
Harvest Dates 27 Aug 2018 to 15 Sep 2018
Vine Age 47
Pressing Method Grapes Were Immediately And Gently Pressed With A Pneumatic Press After Arrival At The Cellar
Production Volume 700 bottles
Bottles700
Production Details Purchased grapes harvested by Olivier Leflaive; sustainable viticulture and 100% manual harvest. Grapes were 100% crushed and immediately, gently pressed in a pneumatic press. Maturation lasted 17 months, including 5 months in stainless-steel tank, with 100% oak barrels reported. Recommended serving temperature is 12–14°C.
Tasting Notes Floral and honeysuckle aromas; flighty, tight and racy minerality with oak on the palate
Food Pairing Bresse poultry cooked with truffles
Sources: olivier-leflaive.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chardonnay
Drinking Window 2022-2026
Region Puligny-Montrachet
Soil Calcareous clay; shallow, Limestone-rich and very poor
Harvest Dates Beginning of September 2017
Vine Age 46
Pressing Method Grapes Were Immediately And Gently Pressed With A Pneumatic Press After Arrival At The Cellar
Production Volume 700 bottles
Bottles700
Production Details Purchased grapes harvested by Olivier Leflaive; sustainable viticulture and 100% manual harvest. Grapes were 100% crushed and immediately, gently pressed in a pneumatic press. Maturation lasted 17 months, including 5 months in stainless-steel tank, with 100% oak barrels reported. Recommended serving temperature is 12–14°C.
Tasting Notes Floral and honeysuckle aromas; flighty, tight and racy minerality with oak on the palate
Food Pairing Bresse poultry cooked with truffles
Sources: olivier-leflaive.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Region Puligny-Montrachet
Soil Calcareous clay; very limestone-rich, Shallow and very poor
Vine Age 35
Pressing Method Grapes Were Immediately And Gently Pressed With A Pneumatic Press After Arrival At The Cellar
Production Details Sustainable viticulture and 100% manual harvest from a 2.48 ha vineyard at 300–350 m. Grapes were 100% crushed and immediately, gently pressed in a pneumatic press; fining was used, although the agent is not specified. Maturation lasted 17 months, including 3 months in stainless-steel tank, with 100% oak barrels reported. Recommended serving temperature is 12–14°C.
Tasting Notes Floral and honeysuckle aromas; flighty, tight and racy minerality with oak on the palate
Food Pairing Bresse poultry with truffles
Sources: olivier-leflaive.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chardonnay
Region Puligny-Montrachet
Soil Calcareous clay; very limestone-rich, Shallow and very poor
Vine Age 30
Pressing Method Grapes Were Immediately And Gently Pressed With A Pneumatic Press After Arrival At The Cellar
Production Details Sustainable viticulture and 100% manual harvest from a 2.48 ha vineyard at 300–350 m. Grapes were 100% crushed and immediately, gently pressed in a pneumatic press; fining was used, although the agent is not specified. Maturation lasted 18 months, including 6 months in stainless-steel tank, with 100% oak barrels reported. Recommended serving temperature is 12–14°C.
Tasting Notes Floral and honeysuckle aromas; flighty, tight and racy minerality with oak on the palate
Food Pairing Bresse poultry with truffles
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