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: This Grand Cru is split between Chassagne (over 5ha) and Puligny (over 3ha) and is located just below the Montrachet. While the terroir is seen as being the same, the difference is in the soil. The Batard’s tend to be heavier and deeper, especially at the bottom of the plot where the water table will be closer to the surface. The wines show this by being richer and more intense than the surrounding Grands Crus.

Bâtard-Montrachet – 4 parcels, 1ha 91a (4.72 acres)
Bâtard 7: 7 ouvrées (0.74 acre), planted in 1974
(commune of Chassagne)
Bâtard 8: 8 ouvrées (0.84 acre), planted in 1979
Bâtard 9: 9 ouvrées (0.95 acre), planted in 1989
(commune of Chassagne)
Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962,
half in 1964 (commune of Puligny

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, 25% 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.