2024 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2025–2031
Classification Saint-Aubin Premier Cru
Region Saint-Aubin
Soil Clay-limestone hillside with dark-red alluvium
Orientation East
Vine Age 30
Fermentation Vessels Oak barrels
Oak Types Oak
Production Details Sustainably farmed and harvested 100% by hand. The producer lists a 7.81 ha production area and an altitude range of 260–280 m. The wine underwent 24-hour static settling, alcoholic and malolactic fermentation in oak barrels, and 12 months of élevage including 4 months in stainless-steel tank; the lot is described as 100% oak-barrel matured. Recommended serving temperature is 10–12°C. Fruit preparation is unresolved: the English technical sheet says 100% crushed grapes, while the matching French producer page says 100% whole grapes (raisins entiers).
Tasting Notes Sugared almond, yellow peach, full-bodied texture and freshness; harmonious, delicate finish
Food Pairing Stuffed cabbage with foie gras; endives à la Bressane; Chaource cheese
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2024–2030
Classification Saint-Aubin Premier Cru
Region Saint-Aubin
Soil Clay-limestone hillside with dark-red alluvium
Orientation East
Vine Age 30
Fermentation Vessels Oak barrels
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Oak
Production Details Sustainably farmed and harvested 100% by hand. The producer lists a 7.81 ha production area and an altitude range of 260–280 m. The English sheet states 100% crushed grapes, followed by 24-hour static settling. Alcoholic and malolactic fermentation took place in oak barrels. Élevage lasted 12 months, including 4 months in stainless-steel tank; the sheet describes 100% oak barrels with 15% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Fresh lemon, passion fruit, mineral tension, lively acidity, velvety texture and an elegant, harmonious finish
Food Pairing Stuffed cabbage with foie gras; endives à la Bressane; Chaource cheese
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2024–2029
Classification Saint-Aubin Premier Cru
Region Saint-Aubin
Soil Clay-limestone and marl
Fermentation Vessels Oak barrels
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Oak
Production Details Sustainably farmed and harvested 100% by hand on a steep, hilly plot. The producer lists a 7.81 ha production area and an altitude range of 260–280 m. The wine underwent 24-hour static settling, alcoholic and malolactic fermentation in oak barrels, and 12 months of élevage including 4 months in stainless-steel tank; the barrel regime is described as 100% oak with 15% new oak. Recommended serving temperature is 10–12°C. Fruit preparation is unresolved: the English producer page says 100% crushed grapes, while the French producer page says 100% whole grapes (raisins entiers).
Tasting Notes Bourbon vanilla, fresh fruit, milk caramel and green apple; characterful finish
Food Pairing Stuffed cabbage with foie gras; endives à la Bressane; Chaource cheese
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2023–2029
Classification Saint-Aubin Premier Cru
Region Saint-Aubin
Soil Clay-limestone and marl
Harvest Dates Harvest began 2021-09-20
Fermentation Vessels Oak barrels
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Oak
Production Details Sustainably farmed and harvested 100% by hand on a steep, hilly plot. The producer lists a 7.81 ha production area and an altitude range of 260–280 m. The English page states 100% crushed grapes, followed by 24-hour static settling. Alcoholic and malolactic fermentation took place in oak barrels. Élevage lasted 16 months, including 4 months in stainless-steel tank; the barrel regime is described as 100% oak with 15% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Delicate perfume, persistence, fleshy palate and mineral character
Food Pairing Stuffed cabbage with foie gras; endives à la Bressane; Chaource cheese
Producer Information
Website
Address
Place du Monument, 21190 Puligny-Montrachet, France
Phone
+33 3 80 21 37 65
Owner
Leflaive family
Cellarmaster
Frédéric Milan