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Our wines
Puligny-Montrachet Chalumaux
Premier Cru
Service
-
Cellaring
Optimal consumption: 8 to 10 years
Ageing potential: 15 years
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Tasting temperature
13°C (55°F)
Grape variety
Chardonnay
Vineyard
Producing commune: Puligny-Montrachet.
Site: the middle part of the Côte de Beaune is famous for its great wines. Puligny-Montrachet, as one of the villages of the « Côte des Blancs », is one of these celebrated appellations. Puligny-Montrachet Chalumaux is a Premier Cru vineyard located above Champ Canet, in the northern part of the appellation, next to Meursault. The soil of Chalumaux is very rocky and the vineyard enjoys a maximum of sunshine.
History & tradition: Puligny may have belonged to a certain Pullius during the Roman Empire. His estate was called « Pulliniacus » from which is derived the name Puligny (i.e. the property of Pullius, a fairly common name at the time). The name Chalumaux may also have been the name of a former owner of this vineyard.
Soil: limestone. Mixture of brown earth and pebbles.
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Tasting
by Véronique Boss-Drouhin
A wine of great elegance. The colour is pale yellow, with a tinge of gold. On the nose, there are fine aromas of white flower, fresh almond and peach. With age, these aromas evolve towards « fruit confit » (candied fruit) or hazelnut. On the palate, a firm structure, a moderate velvety texture and a distinct mineral taste endows the wine with beautiful balance.
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.