Joseph Drouhin : Puligny-Montrachet 1er cru "Folatières" 2024

Characteristics and Tasting Tips for the Puligny-Montrachet 1er Cru "Folatières" 2024 by Joseph Drouhin

Food and wine pairings

This Premier Cru from Puligny-Montrachet is a natural match for noble fish such as sole, turbot or sea bass, prepared with a butter sauce or a reduced jus. It also pairs beautifully with shellfish such as lobster, langoustine or scallops, as well as white meats in a creamy sauce, with mushrooms or morels. With more mature bottles, a fine, firm cooked-pressed cheese, such as an aged Comté, can also make for a subtle pairing.

Serving and cellaring

The Puligny-Montrachet 1er Cru "Folatières" 2024 by Joseph Drouhin is ideally enjoyed at a serving temperature of around 13°C (55°F), allowing its aromatic palette to unfold fully without being muted.

The Puligny-Montrachet 1er Cru "Folatières", a benchmark limestone terroir at Joseph Drouhin

The estate

Founded in 1880 in Beaune, in Burgundy, Joseph Drouhin has remained an entirely family-owned house, now led by Frédéric Drouhin, Chairman of the Executive Board, alongside his brothers and sister. The estate extends over around one hundred hectares spread across Chablis, the Côte de Nuits, the Côte de Beaune, the Côte Chalonnaise and the Mâconnais, with viticulture committed to organic and biodynamic farming. Renowned for its philosophy of respect for terroir, grape variety and wine, the house also stands out for its presence in Oregon since 1987.

The vineyard

The Climat of Folatières is located mid-slope in the commune of Puligny-Montrachet, in a favourable exposure where the highly calcareous, stony soil ensures effective drainage while encouraging the roots to dig deep. This intermediate position, neither too low nor too high on the slope, strikes a balance between water reserves and control of vine vigour. This terroir is renowned among the Premiers Crus of the Côte de Beaune.

Winemaking and ageing

For the production of the Puligny-Montrachet 1er Cru "Folatières" 2024, the grapes are hand-harvested and then gently pressed, often as whole bunches, in a pneumatic press to preserve the purity of the juice. The press juice is separated from the free-run juice, and a light settling precedes transfer into French oak barrels, where both alcoholic and malolactic fermentation take place. Ageing lasts around 16 to 18 months, with the proportion of new barrels limited to around 20-25%, so as to give full voice to the expression of the terroir.

Grape variety

This wine is made from Chardonnay.