PULIGNY-MONTRACHET 1ER CRU "LES GARENNES"
| Product code: | 1004101 |
| Producer: | MAISON ALBERT BICHOT |
| Vintage: | 2009 |
| Region: | COTE DE BEAUNE |
| Country: | FRANCE |
| Color: | WHITE |
| Notes: | Tasting notes : Our Puligny Montrachet 1er Cru « Les Garennes » has a very attractive bright pale golden robe with silver reflections. Fine and delicate nose, it develops subtle fruity aromas of pineapple and nectarine enhanced with notes of mild spices, cinnamon and vanilla. Fleshy and full-bodied, this wine is harmonious and well-balanced. The finish is pleasantly long and refreshing. Serving suggestions : Ideal with fine fish, shellfish, white meats, poultry in sauce and strong cheeses, this Puligny Montrachet 1er Cru « Les Garennes » will beautifully honour salmon steak cooked with cream, grilled red mullet with fennel, a dab oven-baked in foil or with jambon persillé (traditional Burgundy thick-cut ham with parsley and garlic). Serving and keeping Serve between 12°C - 13°C (53-55°F) This wine should be savoured after several years of ageing; 5 to 7 years or more in a cellar. Work in the vineyards : Our approach to viticulture at our estates serves as a reference for our partner growers. Their vineyards are followed up on by our teams with the same care as for our own vineyards. Long-term partnerships with growers allow us to establish precise objectives to be reached, especially as far as the health of the grapes, yields, and the ripeness of the grapes at harvest time are concerned. Vinification : Made with purchased grapes or musts (the grapes are pressed by our partner growers), we vinify this exceptional wine in oak barrels, of which 35 to 60% are new. The diverse origins of the barrels (the Tronçais, Allier and Vosges forests), their particular degree of toasting and their age all contribute to our quest for bringing out the aromatic complexity that this special terroir has to offer. Alcoholic fermentations are long, lasting from 6 weeks to 2 months, and are carried out at cellar temperature using indigenous but not aromatic yeasts. Ageing: In our centuries-old cellars, we age this wine for 14 to 16 months according to tradition in oak barrels (35 to 50% new oak). During this time, the wine acquires structure and complexity through stirring of the lees, malolactic fermentation and the influence the barrels have on the wine (olfactory interactions and oxidoreduction). |