Olivier Leflaive : Puligny-Montrachet 1er cru "Referts" 2025

Characteristics and Tasting Tips for the Olivier Leflaive Puligny-Montrachet 1er Cru "Referts" 2025

Food and wine pairing

This white wine pairs wonderfully with rich yet delicate dishes. It is ideally suited to veal sweetbreads, mushroom vol-au-vent, seafood, fish prepared in a cream sauce, or washed-rind cheeses such as Époisses or Munster.

Serving and cellaring

The Puligny-Montrachet 1er Cru "Referts" 2025 is a wine built for long cellaring. Offered en primeur with delivery scheduled for early 2028, it can be kept and enjoyed until around 2038, patiently developing its full complexity.

The elegance and richness of a white wine from Puligny-Montrachet

The estate

The story of Olivier Leflaive truly begins in 1984, when Olivier Leflaive, supported by his family, created this haute couture négociant house. Located in the heart of Burgundy, this emblematic estate remains in the hands of the founding family today, with the involvement of the new generation represented by Julie Leflaive. A pioneer of wine tourism in the region, the estate farms 26 hectares of its own vines while also vinifying grapes from around one hundred hectares in total. It stands out for its sustainable approach and its pursuit of excellence on the greatest terroirs.

The vineyard

The climat "Les Referts" lies on the northern edge of the Puligny-Montrachet appellation, right next to the famous Charmes terroir in the neighbouring commune. This vineyard of approximately 5.52 hectares sits mid-slope on clay-limestone soils, characterised by marls in the upper part and iron-rich soils further down. The vines, with an average age of 46 years, are cultivated according to the principles of reasoned viticulture and hold High Environmental Value (HVE) level 3 certification, reflecting a deep respect for biodiversity and soils.

Vinification and ageing

To craft the Puligny-Montrachet 1er Cru "Referts" 2025, the house philosophy favours entirely hand-harvested grapes followed by gentle whole-cluster pressing. After static settling, alcoholic and malolactic fermentations traditionally take place in oak barrels. Ageing generally lasts 18 to 20 months, including time in barrel (with a measured proportion of new oak), followed by a final blending and maturation in stainless steel tanks to preserve the purity and freshness of the juice.

Grape variety

100% Chardonnay