2015 | Paul Pernot | Puligny-Montrachet Les Pucelles

Description

White Wine: 2015 | Paul Pernot | Puligny-Montrachet Les Pucelles

Bright yellow-green. Aromas of lemon and exotic flowers, pus a slightly overripe suggestion of bruised apple.

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Producer: Paul Pernot

Ratings: AM | 92VN | 91

Vintage: 2015

Size: 750ml

ABV: 13.5%

Varietal: Chardonnay

Country/Region: France, Burgundy

Bright yellow-green. Aromas of lemon and exotic flowers, pus a slightly overripe suggestion of bruised apple.

Reviews:

• Allen Meadows: Sweet Spot Outstanding* (from a .28 ha parcel of 35+ year old vines) Smoky aromas of honeysuckle, spiced pear and white peach precede lavish, generous and palate coating medium weight flavors that also possess a creamy mouth feel that terminates in a slightly more complex and certainly more refined finish. Atypical but lovely.

• Vinous: Bright yellow-green. Aromas of lemon and exotic flowers, pus a slightly overripe suggestion of bruised apple. Plush, broad and very dry on the palate, but without the precision of the Folatières. A bit more exotic too, showing a hint of lichee in the early going. This is a bigger wine but a bit more reduced and will probably need longer to come into focus.

Producer Information

Paul Pernot is a Burgundian wine estate based in Puligny-Montrachet and particulalrly known for its classically-styled Chardonnay wines from that appellation. It was founded in 1959 by the eponymous negociant with around 10 hectares (25 acres) of vineyards. Many were planted between 1957 and 1961 and are still in production. Paul’s sons (Paul and Michel) and a grandson (another Paul) are now in charge of the domaine, and farm roughly 23 hectares (57 acres) of vines, 15 hectares (37 acres) of which are in Puligny-Montrachet itself, including parcels in the grands crus Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet plus four premier cru vineyards. More recently the estate has acquired vines in Santenay, Beaune, Volnay and Pommard, and planted some plots for Bourgogne Chardonnay and Pinot Noir. White wines are made with minimal lees stirring during fermentation and none during aging; everything above Bourgogne level is barrel fermented. No new oak is used for regional and village wines, with about 30 percent for premier cru wines and 40 to 50 for grand cru wines. Reds are destemmed then undergo a short fermentation of around ten days in concrete tanks. They are rarely filtered. Wines are typically bottled in the August just before the following harvest, after fining and gentle filtration. The bottling date is largely determined by the weather as the estate does not have a temperature controlled barrel cellar.