The quality and reputation of Puligny Montrachet make them white wines in high demand, increasingly difficult to find.
Here is a Puligny Montrachet Premier Cru from the very good 2023 vintage, from the famous place called "La Truffière".
Puligny Montrachet Premier Cru 2023 - "La Truffière"
Complex
Powerful
Mineral
Fruity
Woody
Among the most prestigious white wines of the Côte de Beaune, Puligny-Montrachet has in recent years had vintages of very high quality.... but in very small quantities.
In high demand and on sale all over the world, the production area of the white Puligny Montrachet is only 210 hectares, including Premiers Crus
This Puligny-Montrachet 2023 Premier Cru has great finesse and extraordinary aromatic complexity!
Its bouquet will be composed of floral aromas (hawthorn), dried fruit (almond, hazelnut) or white fruit. Aromatic families of milk or honey can also be discovered during the tasting.
Choose the most elegant and refined dishes to accompany this wine, while keeping in mind the richness and concentration that call for structured dishes. For example, offer white meats in sauce (poultry with white sauce, veal with mushroom sauce), but also lobster or lobster and of course foie gras.
Map of the Puligny-Montrachet appellation:
Intense and floral Burgundy white wine: terrine, small oven, freshwater fish, sushi, crab, prawns, seafood, veal in white sauce, poultry blanquette, poultry fillets, county, gouda, camembert, brie
Appellation
Premier CruType of Wine
StillWine Making
Oak casksGrape Variety
ChardonnayHarvest
ManualBurgundy Region
Côte de BeauneVintage
2023Service
12 to 14 degreesCustody potential
2029
White: this wine is a bright gold colour with greenish highlights, becoming more intense with age. The bouquet brings together hawthorn blossoms, ripe grapes, marzipan, hazelnut, amber, lemon-grass and green apple. Milky (butter, hot croissant) and mineral aromas (flint) are commonplace, as is honey. Body and bouquet blend into a subtle harmony. This wine combines grace with a welldefined character and a remarkable concentration.
Red: the red wine is bright ruby when young, darkening with age. Its bouquet is divided between small red fruits (raspberry gooseberry) and black fruits (blackcurrant blackberry) later shifting towards leather, musk and fur.
Tender and well-fruited, it is well put-together and does well with several years’ aging.
White: Puligny-Montrachet and its Premiers Crus are concentrated and well-bred. Their balance, aromatic complexity, and purified style demand delicate but rich food. They are equally at home with poultry in sauce or veal fried with mushrooms. Their great distinction elicits a grateful response from foie gras, lobster, crawfish, and grilled or fried sea-fish. On the cheese-board, its natural allies are goat cheeses, Reblochon, or soft-centred cheeses like Brie de Meaux.
Serving temperature: 11 to 13°C.
Red: its opulent and fleshy structure will lend lusciousness and fullness to veal, pork, and roast fowl, as well as to hard cheeses like Comté.
Serving temperature: 14 to 16°C.
Puligny-Montrachet, along with Chassagne, is the most perfect expression of the Chardonnay grape. The appellation was created in 1937 on soils separated by only a few metres from the Grands Crus. The white wines have well-defined personalities and an established reputation. The plots which adjoin the hamlet of Blagny produce an excellent red wine from the Pinot Noir grape.
The vines in many cases occupy brown limestone soils, or soils where limestone alternates with marls and limey-clays. Soils are deep in some places. In others, the rock is exposed at the surface. Where there are clayey alluvia, these are coarser higher up and finer at the foot of the slope. Exposures East and South-East. Altitude: 230-320 metres.
Source : https://www.bourgogne-wines.com
Sophie and Vincent Morey operate a 20-hectare estate in the villages of Santenay, Chassagne-Montrachet, Saint-Aubin, Puligny-Montrachet and Cheilly-les-Maranges, all in the south of the Côte de Beaune in Burgundy.
The production of wines, whether village wines or grand crus, is the subject of the same attention and benefits from traditional know-how at every stage: from working the land, harvesting by hand to vinification in barrels.
