Puligny-Montrachet 1er Cru Les Referts
The vintage
2021 is a rare vintage. The bud burst took place ten days earlier than anticipated on the 4 April. Then, during the nights of the 5, 6 and 7 April, temperatures fell well below as low as -8 °C. Our Chardonnay vines as well as the whole of the Côte chalonnaise were highly impacted by the frosts. From May through until July the weather was cool and humid. Flowering took place mid-June. The harvests began on the 21 September and drew to a close on the 30 September. Our Chardonnay wines are pure and taut with excellent levels of acidity and a beautiful mineral
profile. 2021 is a direct vintage with exceptional freshness.
Appellation
descriptionIntroduction
In 1879, Puligny added its name to that of its more renowned Grand Cru: Montrachet. Puligny-Montrachet offers exceptional terroirs for the Chardonnay grape variety. The "Les Referts" climat covers 5 hectares of vines and lies at the border of Meursault. This climat produces a taut and mineral wine.
Exposition
South-East
Soil
Light, shallow, pebbly soils
Grape Variety
Chardonnay
Characteristics of our plot
Surface area
0 ha 37 a 06 ca[0,91 Acre]
Characteristics of our plot
Years the vines were planted
2014
Winemaking
Winemaking
The grapes are harvested and sorted by hand. The musts are extracted using a pneumatic press before being settled. Vinification lasts 4 weeks and takes place in French oak barrels (40-50% of which are new oak) in our cellars at consistent, natural températures and hygrometry. The wines are stirred frequently in order to keep the wine in contact with the lees and then aged for 17 to 18 months. This enables them to retain excellent tension and aromatic complexity as well as a smooth, delicate palate.
Tasting
Tasting
Attractive nose offering subtle and seductive notes of citrus and exotic fruits combined with delicate toasty notes. The palate is rich and well-balanced with a smooth mouthfeel and taut, mineral structure. A very harmonious wine with exceptional aromatic persistency.
Serve with
Lobster, langoustines, rabbit in tarragon sauce, seared foie gras and cheeses such as Beaufort or Comté.
Serve at
12 to 14°C
Cellaring Potential
8 to 10 years
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