WINERY: The roots of the Leflaive family go back to 1717 when Claude Leflaive took up residence in Puligny-Montrachet, intent upon cultivating several acres of vineyards. The domaine, in its present form, was created by Joseph Leflaive between the years of 1910-1930, as a result of his successive purchases of vineyards and houses.

WINE: Coming from 7 different plots all throughout the AOC, the Village wines from Domaine Leflaive are a great representation of the wines of Puligny. The minerality, combined with the unique texture, make this wine stand out from the crowd, leading the way to the greatness of the Premiers and Grands Cru from the family.

Puligny-Montrachet – 7 parcels, 4ha 64a (11.47 acres)
“Les Brelances”: 32 ouvrées (3.38 acres), planted in 1966
and 2003
“Les Grands Champs”: 8 ouvrées (0.85 acre), planted in 1990
“Les Nosroyes”: 8 ouvrées (0.85 acre), planted in 1967
“Les Reuchaux”: 8 ouvrées (0.85 acre), planted in 1989
“La Rue aux Vaches”: 8 works planted in 1963
“Les Tremblots”: 40 works planted in 1955,1970,1972,
1979 and 1982
“Les Houlières”: 4.5 works planted in 1980
Area: 4ha 64a

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.

Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must. Alcoholic fermentation in oak casks, 18% new (maximum 1/2 Vosges, minimum 1/2 Allier). After 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling. Fining and very light filtering if necessary.