Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2016 / 750ml | ≈ $44.95Original €40.00≈ £33.79 | hotel.olivier-leflaive.com ↗ |
| Lowest shop price | 2025 / 750ml | ≈ $44.64Original CHF 36.90 | fr.millesima.ch ↗ |
2024 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Drinking Window 2026-2033
Classification Santenay Premier Cru (1er Cru)
Region Santenay
Soil Calcareous brown soil with blue clay; calcareous-clay soil
Orientation Southeast
Vine Age 30
Fermentation Vessels Open vats
Oak Types Oak
Barrel Size 300
Production Details Sustainable viticulture; 100% manual harvest; vineyard production area 11.46 ha and altitude 240–260 m. The grapes were 100% destemmed and underwent alcoholic fermentation in open vats for 15 days. Maturation lasted 16 months, including 4 months in stainless steel tank, with 100% of the wine in oak barrels. Recommended serving temperature is 17–19°C.
Tasting Notes Generous nose with pastry notes and ripe red-fruit purée; round, ample and enveloping palate with subtle smoky notes.
Food Pairing Roast pork, turkey stuffed with figs, or stuffed guinea-fowl legs
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window 2025-2032
Classification Santenay Premier Cru (1er Cru)
Region Santenay
Soil Calcareous brown soil with blue clay; calcareous-clay soil
Orientation Southeast
Vine Age 30
Fermentation Vessels Open vats
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Oak
Production Details Sustainable viticulture; 100% manual harvest; vineyard production area 11.46 ha and altitude 240–260 m. The grapes were 100% destemmed and underwent alcoholic fermentation in open vats for 17 days. Maturation lasted 16 months, including 4 months in stainless steel tank, with 100% of the wine in oak barrels. Recommended serving temperature is 17–19°C.
Tasting Notes Expressive nose of figs and stone fruit such as plum; structured, deep and enveloping palate with subtle woody notes and length.
Food Pairing Roast pork, turkey stuffed with figs, or stuffed guinea-fowl legs
Sources: olivier-leflaive.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window 2023-2030
Classification Santenay Premier Cru (1er Cru)
Region Santenay
Soil Calcareous brown soil with blue clay; calcareous-clay soil
Orientation Southeast
Vine Age 30
Fermentation Vessels Open vats
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Oak
Production Details Sustainable viticulture; 100% manual harvest; vineyard production area 11.46 ha and altitude 240–260 m. The grapes were 100% destemmed and underwent alcoholic fermentation in open vats for 19 days. Maturation lasted 16 months, including 4 months in stainless steel tank, with 100% of the wine in oak barrels. Recommended serving temperature is 17–19°C.
Tasting Notes Balanced ripe-fruit and spice aromas; structured tannins providing substance and suppleness.
Food Pairing Roast pork, turkey stuffed with figs, or stuffed guinea-fowl legs
2020 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Drinking Window 2022-2029
Classification Santenay Premier Cru (1er Cru)
Region Santenay
Soil Calcareous brown soil with blue clay; calcareous-clay soil
Orientation Southeast
Vine Age 30
Fermentation Vessels Open vats
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Oak
Production Details Sustainable viticulture; Cordon de Royat pruning; 100% manual harvest, conducted entirely during August 2020; vineyard production area 11.46 ha and altitude 240–260 m. The grapes were 100% destemmed and underwent alcoholic fermentation in open vats for 19 days. Maturation lasted 16 months, including 4 months in stainless steel tank, with 100% of the wine in oak barrels. Recommended serving temperature is 17–19°C.
Tasting Notes Balanced ripe-fruit and spice aromas; structured tannins providing substance and suppleness.
Food Pairing Roast pork, turkey stuffed with figs, or stuffed guinea-fowl legs
Sources: olivier-leflaive.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Drinking Window 2021-2029
Classification Santenay Premier Cru (1er Cru)
Region Santenay
Soil Calcareous brown soil with blue clay; calcareous-clay soil
Orientation Southeast
Vine Age 30
Fermentation Vessels Open vats
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Oak
Production Details Sustainable viticulture; Cordon de Royat pruning; 100% manual harvest; vineyard production area 11.46 ha and altitude 240–260 m. Grapes were sorted on arrival to retain healthy fruit at optimal ripeness, then 100% destemmed. Alcoholic fermentation took place in open vats for 16 days. Maturation lasted 16 months, including 4 months in stainless steel tank, with 100% of the wine in oak barrels. Recommended serving temperature is 17–19°C.
Tasting Notes Balanced ripe-fruit and spice aromas; structured tannins providing substance and suppleness.
Food Pairing Roast pork, turkey stuffed with figs, or stuffed guinea-fowl legs
Sources: olivier-leflaive.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Drinking Window 2020-2028
Classification Santenay Premier Cru (1er Cru)
Region Santenay
Soil Calcareous brown soil with blue clay; calcareous-clay soil
Orientation Southeast
Harvest Dates 27 Aug 2018 to 15 Sep 2018
Vine Age 30
Fermentation Vessels Open vats
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Oak
Production Details Sustainable viticulture; Cordon de Royat pruning; 100% manual harvest; vineyard production area 11.46 ha and altitude 240–260 m. Grapes were sorted on arrival to retain healthy fruit at optimal ripeness, then 100% destemmed. Alcoholic fermentation took place in open vats for 20 days. Maturation lasted 15 months, including 3 months in stainless steel tank, with 100% of the wine in oak barrels. Recommended serving temperature is 17–19°C.
Tasting Notes Balanced ripe-fruit and spice aromas; structured tannins providing substance and suppleness.
Food Pairing Roast pork, turkey stuffed with figs, or stuffed guinea-fowl legs
Sources: olivier-leflaive.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window 2020-2028
Classification Santenay Premier Cru (1er Cru)
Region Santenay
Soil Calcareous brown soil with blue clay
Orientation Southeast
Vine Age 30
Fermentation Vessels Open vats
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types Oak
Production Details Sustainable viticulture; Cordon de Royat pruning; 100% manual harvest, occurring at the beginning of September 2017; vineyard production area 11.46 ha and altitude 240–260 m. Grapes were sorted on arrival to retain healthy fruit at optimal ripeness, then 100% destemmed. Alcoholic fermentation took place in open vats for 16 days. Maturation lasted 15 months, including 3 months in stainless steel tank, with 100% of the wine in oak barrels. Recommended serving temperature is 17–19°C.
Tasting Notes Balanced ripe-fruit and spice aromas; structured tannins providing substance and suppleness.
Food Pairing Roast pork, turkey stuffed with figs, or stuffed guinea-fowl legs
Sources: olivier-leflaive.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Pinot Noir
Drinking Window 2019-2026
Classification Santenay Premier Cru (1er Cru)
Region Santenay
Soil Calcareous brown soil with blue clay
Orientation Southeast
Vine Age 30
Fermentation Vessels Open vats
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types Oak
Unfined Yes
Production Details Sustainable viticulture; Cordon de Royat pruning; 100% manual harvest; vineyard production area 11.46 ha and altitude 240–260 m. Grapes were sorted on arrival to retain healthy fruit at optimal ripeness, then 100% destemmed. Alcoholic fermentation took place in open vats for 16 days. Maturation lasted 16 months, including 3 months in stainless steel tank, with 100% of the wine in oak barrels. Recommended serving temperature is 17–19°C.
Tasting Notes Balanced ripe-fruit and spice aromas; structured tannins providing substance and suppleness.
Food Pairing Roast pork, turkey stuffed with figs, or stuffed guinea-fowl legs
Sources: olivier-leflaive.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2024 / 750ml | ≈ $57.11Original CHF 47.20 | fr.millesima.ch ↗ |
| Shop price | 2025 / 750ml | ≈ $44.64Original CHF 36.90 | fr.millesima.ch ↗ |
| Shop price | 2022 / 750ml | ≈ $57.11Original CHF 47.20 | fr.millesima.ch ↗ |
| Shop price | 2023 / 750ml | ≈ $57.11Original CHF 47.20 | fr.millesima.ch ↗ |
Producer Information
Website
Address
Place du Monument, 21190 Puligny-Montrachet, France
Phone
+33 3 80 21 37 65
Owner
Leflaive family
Cellarmaster
Frédéric Milan