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Categories
Puligny-Montrachet Folatières
Premier Cru
Service
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Cellaring
Optimal consumption: 8 to 20 years
Ageing potential: 20 years
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Tasting temperature
13°C (55°F)
Grape variety
Chardonnay
Vineyard
Producing commune: Puligny-Montrachet.
Site: the central part of the Côte de Beaune comprises an area predestined to produce great white wines, and Puligny-Montrachet is certainly one of its most glorious examples. Among its Premier Crus, the vineyard of Les Folatières is one of its most famous, occupying a central position at mid-slope.
History & tradition: the name Folatières may come from « feu follet » in French, (St Elmo's fire). According to popular imagination, these fires could be seen on a warm summer night in the forests nearby or coming up from the valley below.
Soil: limestone. Very chalky and stony; a great part is actually limestone debris
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Tasting
by Véronique Boss-Drouhin
Beautiful harmony defines this precious wine. Golden and bright colour. The complex and distinctive aromas of Puligny are here in evidence: honey, honeysuckle, fresh almond. As the wine matures, these aromas evolve towards dried fruit notes and spice. On the palate, a very nice balance between freshness and velvety texture. There is even a firm backbone that gives this wine a strong structure. Exceptionally long on the aftertaste, with refined and floral notes throughout.
Vintage
2022 offered a good maturity with particularly aromatic white wines. Citrus and ripe fruit mingle with delicate floral fragrances, very often accompanied by slightly spicy pastry notes. The palate, tender and fleshy, is based on a strong texture. Endowed with a pleasant roundness and a rich aftertaste, the wines of this vintage are well-balanced and show an excellent ageing potential.
Vintage reviewWinemaking
Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.
Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.
Vinification: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.
Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 20% to 25%.
The ageing lasts between 16 to 18 months.
Origin of the wood: oak grown in French high forest.
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is 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.