Are you sure you want to perform this action?
Our wines
Puligny-Montrachet Clos de la Garenne
Premier Cru
Service
-
Cellaring
Optimal consumption: 8 to 10 years
Ageing potential: 15 years
-
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. Clos de la Garenne is a small vineyard (1.5 ha - 3.75 acres) located on the upper reaches of the appellation.
Histoire & tradition: Puligny may have belonged to a certain Pullius in Gallo-Roman times. His estate was called « Pulliniacus » from which is derived the name Puligny (i.e. the property of Pullius). The name Garenne, means « warren » (a place where wild rabbits lived). This piece of land, on a mild slope, is now very highly prized.
Soil: limestone. Mix of ochre earth and pebbles.
DOWNLOAD THE SHEET
Tasting
by Véronique Boss-Drouhin
Great finesse and breed in this wine. The colour, barely golden, is brilliant. On the nose, refined aromas of hawthorn, fresh almond and apricot, evolving towards candied fruit, hazelnut and grilled dried fruit. On the palate, a beautiful structure harmonizing nicely with fresh and velvety sensations. Long aftertaste, especially in the flavours.
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.