2024 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window 2026-2033
Region Santenay
Soil Calcareous clay
Sites Les Crais and Les Prarons Dessus
Vine Age 40
Fermentation Vessels Open vats
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types Oak barrels
Production Details Sustainable viticulture; entirely hand-harvested and destemmed. Alcoholic fermentation lasted 15 days in open vats. Maturation lasted 16 months, including 4 months in stainless-steel tank; the barrel portion was 100% oak, including 20% new oak. The source gives a vineyard elevation range of 250–300 m and a serving range of 17–19°C.
Tasting Notes Bright, concentrated raspberry and summer-red-berry aromas; fluid and fresh palate with supple, delicate tannins.
Food Pairing Oeufs en meurette or fresh Burgundy cheese
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window 2025-2032
Region Santenay
Soil Calcareous clay
Sites Les Crais and Les Prarons Dessus
Vine Age 40
Fermentation Vessels Open vats
Oak Details 18% First Fill New Oak
First Fill New Oak18%
Oak Types Oak barrels
Production Details Sustainable viticulture; entirely hand-harvested and destemmed. Alcoholic fermentation lasted 20 days in open vats. Maturation lasted 16 months, including 4 months in stainless-steel tank; the barrel portion was 100% oak, including 18% new oak. The source gives a vineyard elevation range of 250–300 m and a serving range of 17–19°C.
Tasting Notes Charming, expressive nose; concentrated, ample palate with supple tannins, silky texture and a generous yet delicate character.
Food Pairing Snails with parsley
Sources: olivier-leflaive.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window 2023-2030
Region Santenay
Soil Calcareous clay
Vine Age 40
Fermentation Vessels Open vats
Oak Details 18% First Fill New Oak
First Fill New Oak18%
Oak Types Oak barrels
Production Details Sustainable viticulture; entirely hand-harvested and destemmed. Alcoholic fermentation lasted 20 days in open vats. Maturation lasted 16 months, including 4 months in stainless-steel tank; the barrel portion was 100% oak, including 18% new oak. The source gives a vineyard elevation range of 250–300 m and a serving range of 17–19°C.
Tasting Notes Silky, generous red-fruit character with good palate length.
Food Pairing Snails with parsley
Sources: olivier-leflaive.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window 2022-2027
Region Santenay
Soil Calcareous clay
Harvest Dates Harvest began 2021-09-20
Vine Age 40
Fermentation Vessels Open vats
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types Oak barrels
Production Details Sustainable viticulture; entirely hand-harvested and destemmed. Alcoholic fermentation lasted 20 days in open vats. Maturation lasted 16 months, including 4 months in stainless-steel tank; the barrel portion was 100% oak, including 25% new oak. The source gives a vineyard elevation range of 250–300 m and a serving range of 17–19°C.
Tasting Notes Earthy yet fresh nose, developing fruit on the palate; light-to-medium weight with balanced length.
Food Pairing Snails with parsley
Sources: olivier-leflaive.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Drinking Window 2022-2026
Region Santenay
Soil Calcareous clay
Harvest Dates August 2020 (the producer states the harvest took place entirely during that month)
Vine Age 40
Fermentation Vessels Open vats
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types Oak barrels
Production Details Sustainable viticulture; entirely hand-harvested. Fruit was sorted for health and optimal ripeness and then completely destemmed. Alcoholic fermentation lasted 20 days in open vats. Maturation lasted 16 months, including 4 months in stainless-steel tank; the barrel portion was 100% oak, including 25% new oak. The source gives a vineyard elevation range of 250–300 m and a serving range of 17–19°C.
Tasting Notes Earthy yet fresh nose, developing fruit on the palate; light-to-medium weight with balanced length.
Food Pairing Caramelized poultry, Cîteaux cheese or Bleu de Bresse
Sources: olivier-leflaive.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Drinking Window 2021-2026
Region Santenay
Soil Calcareous clay
Vine Age 40
Fermentation Vessels Open vats
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Oak barrels
Production Details Sustainable viticulture; entirely hand-harvested. Fruit was sorted for health and optimal ripeness and then completely destemmed. Alcoholic fermentation lasted 19 days in open vats. Maturation lasted 16 months, including 4 months in stainless-steel tank; the barrel portion was 100% oak, including 30% new oak. The source gives a vineyard elevation range of 250–300 m and a serving range of 17–19°C.
Tasting Notes Earthy yet fresh nose, developing fruit on the palate; light-to-medium weight with balanced length.
Food Pairing Caramelized poultry, Cîteaux cheese or Bleu de Bresse
Sources: olivier-leflaive.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Pinot Noir
Drinking Window 2020-2025
Region Santenay
Soil Calcareous clay
Harvest Dates 27 Aug 2018 to 15 Sep 2018
Vine Age 40
Fermentation Vessels Open vats
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types Oak barrels
Production Details Sustainable viticulture; entirely hand-harvested. Fruit was sorted for health and optimal ripeness and then completely destemmed. Alcoholic fermentation lasted 19 days in open vats. Maturation lasted 15 months, including 3 months in stainless-steel tank; the barrel portion was 100% oak, including 25% new oak. The source gives a vineyard elevation range of 250–300 m and a serving range of 17–19°C.
Tasting Notes Earthy yet fresh nose, developing fruit on the palate; light-to-medium weight with balanced length.
Food Pairing Caramelized poultry, Cîteaux cheese or Bleu de Bresse
Sources: olivier-leflaive.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.5%
Grape Varieties 100% Pinot Noir
Region Santenay
Soil Calcareous clay
Harvest Dates Beginning of September 2017
Vine Age 40
Fermentation Vessels Open vats
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types Oak barrels
Production Details Sustainable viticulture; entirely hand-harvested. Fruit was sorted for health and optimal ripeness and then completely destemmed. Alcoholic fermentation lasted 14 days in open vats. Maturation lasted 15 months, including 3 months in stainless-steel tank; the barrel portion was 100% oak, including 25% new oak. The source gives a vineyard elevation range of 250–300 m and a serving range of 17–19°C.
Tasting Notes Earthy yet fresh nose, developing fruit on the palate; light-to-medium weight with balanced length.
Food Pairing Caramelized poultry, Cîteaux cheese or Bleu de Bresse
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