WINERY: Domaines Leflaive represents an extension of Domaine Leflaive in the Mâcaonnais region to explore the family’s extensive vineyard holdings which are either owned or leased long term through the family’s close knit relationships in the region. The vineyards are all certified Organic and Biodynamic, and the family directly handles all work in the vineyards, harvest, as well as the wines vinification in the Domains cellar in Puligny-Montrachet.

WINE: From a different single-vineyard plot fractionally larger at 0.27 hectares, this cru is much more steeply-sloped and the calcareous clay soil is rich in iron. The precision and intensity of this terroir is readily apparent in its high-toned tension. The higher portion of red clay and iron gives to this wine a depth and intensity that would challenge some Côte de Beaune. Usually fares better in hot vintage thanks to its water reserve brought by its clay soil.

The 2022 vintage was ultimately an excellent surprise for all the winegrowers in Burgundy, in quantity and above all in quality. The hot, even scorching summer that we experienced made us wonder about how our vines would react. It is clear that they adapted very well, which allows us to be optimistic about this 2022 vintage. The weather was nice and warm in the first half of July, then hot with a heat wave on July 19 and 20. Fortunately the morning temperatures remained below 20°C. We experienced a third heat wave from August 1-4. From August 14, the weather became milder again with small daily rains which allowed the vegetation to finish its maturity. We began the harvest on August 25, which exactly met our expectations, allowing us to accelerate the harvest while allowing long pressings, beneficial for the quality of the musts.

Fermented entirely in French oak barrels, and further aged for 12 months in barrel, followed by 6 months in vats before bottling.

“Though creamy in texture, this white is also lithe and well-delineated, courtesy of its lively acidity. Peach, apple and floral flavors abound, while flashes of butterscotch and pastry accents linger.”

— Bruce Sanderson