Domaine des Lambrays : Puligny-Montrachet 1er cru "Les Folatières" 2023

Characteristics and tasting tips for the Puligny-Montrachet 1er Cru "Les Folatières" 2023 from Domaine des Lambrays

Food and wine
Thanks to its richness and aromatic complexity, this Puligny-Montrachet pairs perfectly with poultry, particularly chicken and turkey.

Serving and cellaring
For the Puligny-Montrachet 1er Cru "Les Folatières" 2023, open the bottle 3 hours before serving, without decanting. Serve at a temperature of 13-14°C and avoid re-sealing the bottle after opening. Despite its immediate appeal, this wine possesses a steady aging potential spanning several decades thanks to the quality of its terroir.

An aromatic and supple Puligny-Montrachet from Domaine des Lambrays

The estate
Domaine des Lambrayswas founded in 1868 by Albert-Sébastien Rodier in Morey-Saint-Denis, in the heart of Burgundy's Côte de Nuits. The 8.70-hectare estate, owned by the LVMH group since 2014 and managed by Jacques Devauges, represents the largest monopole Clos in Burgundy. Its history dates back to 1365 and annual production amounts to 3,000 to 4,000 cases.

The vineyard
The Les Folatières plot extends over 0.2924 hectares within a total area of 17.6376 hectares. This plot features an elongated rectangular shape approximately 14 meters wide and 210 meters long, stretching from the bottom to the top of the slope. This unique configuration makes it possible to traverse all the geological layers of the Puligny-Montrachet appellation, offering exceptional terroir complexity.

The vintage
The 2023 vintage benefited from a favorable vegetative cycle with early budburst on April 1st. Flowering took place under very favorable conditions, followed by a rainy period that encouraged fruit set. The hot summer in July and August, punctuated by regular rainfall, allowed for optimal berry growth and harmonious ripening.

Vinification and aging
The harvest of the Puligny-Montrachet 1er Cru "Les Folatières" 2023 took place on September 1st under bright sunshine. The whole bunches underwent a long pressing of 3 hours, followed by settling for 12 to 24 hours. The cloudy juices were placed directly into barrels to ferment with indigenous yeasts. Aging lasted 16 months and took place entirely in oak barrels with no new wood, on the lees without racking.

Grape variety
This white wine from Burgundy is a 100% Chardonnay.