PULIGNY-MONTRACHET
| Product code: | 1004033 |
| Producer: | MAISON ALBERT BICHOT |
| Vintage: | 2010 |
| Region: | COTE DE BEAUNE |
| Country: | FRANCE |
| Color: | WHITE |
| Notes: | Tasting notes: Our Puligny Montrachet has a beautiful pale crystalline yellow robe with golden reflections. The nose develops subtle aromas of dried fruit, almond, apricot and also hawthorn flower and crystallised fruit. The mouth is round and well-structured, harmonious and well-balanced with a long and refreshing finish. Serving suggestions : Ideal with fine fish, shellfish, white meats, poultry in sauce and strong cheeses, this Puligny-Montrachet 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 at 12°C - 13°C (53-55°F) Drink now or keep for 3 to 5 years or more. The central part of the Côte de Beaune has a zone predestined for the production of great white wines of which Puligny-Montrachet is indisputably one of the most glorious representatives. World-renowned for its white wines, this vineyard area touches the limit of Meursault to the north and Chassagne-Montrachet to the south. The soil here is heavily dominated by limestone to the extent that it has a yellowish colour. The white wines from chardonnay grapes are dry but round and develop a floral and fruity flavour. 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 % 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. 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). |