2024 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2025-2031
Classification Saint-Romain AOC
Region Saint-Romain
Soil Calcareous clay
Orientation South-East
Sites Blend of 2 different plots
Vine Age 46
Fermentation Vessels Oak barrels
Pressing Method Immediately And Carefully Pressed With A Pneumatic Press; Grapes Partially Crushed
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Production Details Sustainable viticulture and 100% manual harvest. The producer lists an altitude range of 350–430 m and production area of 23.85 ha. Grapes underwent 24-hour static settling after pneumatic pressing. Alcoholic and malolactic fermentations occurred in oak barrels. Maturation lasted 12 months, including 4 months in stainless steel; the barrel component was 100% oak, including 15% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Hint of matchstick; deep and aromatic nose; full-bodied; bright palate with lemon notes, tension and salivating freshness
Food Pairing Steamed crab, roast cod loin or Brillat-Savarin cheese
2023 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Chardonnay
Drinking Window 2024-2030
Region Saint-Romain
Soil Calcareous clay
Orientation South-East
Sites Blend of 3 different plots
Vine Age 46
Fermentation Vessels Oak barrels
Oak Details 14% First Fill New Oak
First Fill New Oak14%
Production Details Sustainable viticulture and 100% manual harvest. The producer lists an altitude range of 290–430 m and production area of 23.85 ha. The lot used 100% whole grapes, followed by 24-hour static settling and alcoholic and malolactic fermentation in oak barrels. Maturation lasted 12 months, including 4 months in stainless steel; oak barrels represented 100% of the barrel component, including 14% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Expressive and fruit-focused; lively and generous palate; ample substance; balanced, fresh, rounded and elegant finish
Food Pairing Steamed crab, roast cod loin or Brillat-Savarin cheese
Sources: olivier-leflaive.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2024-2029
Region Saint-Romain
Soil Calcareous clay
Orientation South-East
Sites Blend of 3 different plots
Vine Age 46
Fermentation Vessels Oak barrels
Pressing Method Immediately And Carefully Pressed With A Pneumatic Press; Grapes Partially Crushed
Oak Details 14% First Fill New Oak
First Fill New Oak14%
Production Details Sustainable viticulture and 100% manual harvest. The producer lists an altitude range of 350–430 m and production area of 23.85 ha. Grapes underwent 24-hour static settling after pneumatic pressing. Alcoholic and malolactic fermentations occurred in oak barrels. Maturation lasted 12 months, including 4 months in stainless steel; the barrel component was 100% oak, including 14% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Broad aromatic spectrum; lime-flower nuances followed by fleshy fruit and subtle caramelized touches
Food Pairing Steamed crab, roast cod loin or Brillat-Savarin cheese
Sources: olivier-leflaive.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2023-2029
Region Saint-Romain
Soil Calcareous clay
Orientation South-East
Harvest Dates Harvest began 20 September 2021
Sites Blend of 3 different plots
Vine Age 46
Fermentation Vessels Oak barrels
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Production Details Sustainable viticulture and 100% manual harvest. The producer lists a production area of 23.85 ha. The lot used 100% whole grapes, followed by 24-hour static settling and alcoholic and malolactic fermentation in oak barrels. Maturation lasted 12 months, including 3 months in stainless steel; oak barrels represented 100% of the barrel component, including 20% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Fresh, mineral and generous
Food Pairing Steamed crab, roast cod loin or Brillat-Savarin cheese
Sources: olivier-leflaive.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Drinking Window 2022-2028
Region Saint-Romain
Soil Calcareous clay
Orientation South-East
Harvest Dates Harvest took place entirely during August 2020
Sites Blend of 3 different plots
Vine Age 46
Fermentation Vessels Oak barrels
Pressing Method Immediately And Carefully Pressed With A Pneumatic Press; Grapes 100% Crushed
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Production Details Sustainable viticulture and 100% manual harvest. The producer lists an altitude range of 350–430 m and production area of 23.85 ha. Grapes underwent 24-hour static settling after pneumatic pressing. Alcoholic and malolactic fermentations occurred in oak barrels. Maturation lasted 12 months, including 4 months in stainless steel; the barrel component was 100% oak, including 20% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Fresh, mineral and generous
Food Pairing Pâtés, terrines and potted meat
Sources: olivier-leflaive.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Chardonnay
Region Saint-Romain
Soil Calcareous clay
Orientation South-East
Vine Age 46
Pressing Method Immediately And Carefully Pressed With A Pneumatic Press; 100% Whole Berries
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Production Details Sustainable viticulture and 100% manual harvest. The producer lists a production area of 23.85 ha. Whole berries were immediately and carefully pressed using a pneumatic press. Fining and filtration were applied. Maturation lasted 12 months, including 3 months in stainless steel; the barrel component was 100% oak, including 20% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Fresh, mineral and generous
Food Pairing Pâtés, terrines and potted meat
Sources: olivier-leflaive.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Chardonnay
Drinking Window 2021-2024
Region Saint-Romain
Soil Calcareous clay
Orientation South-East
Harvest Dates 27 August-15 September 2018
Sites Blend of 3 distinct vineyards of different ages
Vine Age 46
Pressing Method Immediately And Gently Pressed With Pneumatic Presses; 100% Whole Grapes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Production Details Sustainable viticulture and 100% manual harvest. The producer lists a production area of 23.85 ha. Whole grapes were immediately and gently pressed with pneumatic presses. Maturation lasted 12 months, including 4 months of bulk assemblage; barrels represented 100% of the barrel component, including 20% new barrels. Recommended serving temperature is 10–12°C.
Tasting Notes Fresh, mineral and generous
Food Pairing Pâtés, terrines and rillettes
Sources: olivier-leflaive.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Region Saint-Romain
Soil Calcareous clay
Orientation South-East
Vine Age 45
Pressing Method Immediately And Carefully Pressed With A Pneumatic Press; Grapes 100% Crushed
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Production Details Sustainable viticulture and 100% manual harvest. The producer lists a production area of 23.85 ha. Crushed grapes were immediately and carefully pressed with a pneumatic press. Fining was performed and the wine was filtered with a lenticular filter. Maturation lasted 12 months, including 3 months in stainless steel; the barrel component was 100% oak, including 20% new oak. Recommended serving temperature is 10–12°C.
Tasting Notes Fresh, mineral and generous
Food Pairing Pâtés, terrines and potted meat
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