Puligny-Montrachet ChampcanetPremier Cru
Grape Variety :
Site: the middle part of the Côte de Beaune is famous for its great wines. Puligny-Montrachet, as one of the villages of the "Côte des Blancs”, is one of these celebrated appellations. Puligny-Montrachet Champcanet is a Premier Cru vineyard located under Chalumaux, in the northern part of the appellation, next to Meursault. The soil is very rocky and the vineyard enjoys a maximum of sunshine.
History & tradition: Puligny may have belonged to a certain Pullius during the Roman Empire. His estate was called "Pulliniacus” from which is derived the name Puligny (i.e. the property of Pullius, a fairly common name at the time). The name "Champcanet" is the name of a former owner of this part of vineyard : Canet.
Soil: limestone; mixture of brown earth and pebbles.
Plantation density: 10,000 stocks/ha in order to extract all possible nuances from the terroir.
Yield: 48hl/ha, low on purpose to limit the production of each vine stock.
Supply: grapes and must purchased from regular suppliers with long term contracts.
Pressing: very slow so as to respect fruit. Juices from the very last pressings are not retained.
No yeasts or enzymes are used. The wine goes directly into barrels after "débourbage" (decanting of white wine to reduce sediment).
Type: in barrels (25% in new oak).
Length: 12 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Follow-up: barrel by barrel.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"Full of elegance. The colour is pale yellow, with a tinge of gold. The nose develops fine aromas of white flower, fresh almond and peach. With age, these aromas evolve towards "fruit confit” (preserved fruit) or hazelnut. Its velvety texture on the palate, combined with a distinct mineral taste, confers a beautiful balance".
Temperature: 13°C (55°C).
Cellaring: 3 to 15 years.