Leflaive Puligny Montrachet 1er Cru Clavoillon

Winemaker notes

2008

Method of culture: Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must. Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier). Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling. Homeopathic fining and very light filtering if necessary.

Winemaking: Biodynamic. Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

2008

Burghound 89-92: A highly expressive, even exuberant nose of white peach, pear and acacia blossom aromas nuanced with citrus hints that are also reflected by the rich, full and nicely concentrated medium-bodied flavors that possess ample mid-palate fat that buffers the moderately firm acid spine. This is really quite stylish and crafted in a more generous fashion than the upper level 1ers.

Wine Enthusiast 94: Beautiful lemon-scented wine, balancing rich butter and apricot flavors with intense, pure acidity. The wine at this stage is toast and fruit