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. Domaine Leflaive has been entirely a family domaine since its creation. Brice de La Morandière, great-grandson of the founder, Joseph Leflaive, represents the fourth generation at the head of the domaine. In 2015, after an international corporate career, he succeeded Anne-Claude, pioneer in biodynamics. It is with the same philosophy of respect for thegreat terroirs, humility toward the forces of nature and relentless pursuit of excellence in viticulture and in winemaking that the domaine will continue to grow in the future.

WINE A selection of unique wines, Esprit Leflaive was born in the 2018 vintage. At the crossroads of fabulous terroirs from Burgundy and an expertise in Chardonnay and Pinot Noir, Esprit Leflaive ventures beyond the Côte de Beaune and the Mâconnais, to Chablis and the Côte de Nuits, to explore the wider Burgundy.

On the heralded right bank of Chablis, the site of all seven of the Grand Crus of Chablis, the Fourchaumes is one of the most prestigious Premiers Cru vineyards, owing to its similar exposition and proximity to the tightly clustered Grand Crus. This is a wine of classically bright and racy acidity, tempered with the textural expressiveness found in the Leflaive spirit.

After a particularly short winter, the months of February and March were almost spring-like, dry, with a day of record heat for the season on the 27th February. The vines registered the message of nature, woke up early and started growing. However, the weather returned to seasonal cold days from 5th April. The season’s first morning frost was followed by four other episodes lasting until 7th May. The summer of 2019 was one of the hottest to date with two heat waves: one at the end of June and the other at the end of July. It exceeded 40°C in some places and signs of burning appeared on some bunches. Fortunately, the month of August was cooler with rain on the 10th and 12th August, allowing the vines some relief.

Manual harvesting, pneumatic pressing followed by a light settling. Aged 12 months in egg-shaped concrete vats and demi-muid, then 6 months in stainless steel vats.

A wine with a very nice volume on the palate and straight. The ageing process in large volume barrels and in concrete egg gives it this unique character, without erasing the minerality and iodine notes so typical of the Chablis region.