Domaines Leflaive

Bourgogne, France

Chevalier-Montrachet Grand Cru — 2022

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  • Introduction

    • 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 located just above the Montrachet Grand Cru on the Puligny side. Atop the climat, the slope becomes steeper and the soil more shallow. Further east, closer to the Montrachet, the soil deepens and turns dark red due to the increased presence of iron. The temperatures are slightly cooler than Montrachet because of the higher altitude, and the soils are rich with gravel. Thus, the wines usually show an intense minerality, the sign of the great Chevalier-Montrachet.

  • Vineyard Profile

    • 13 parcels, 1ha 99a (4.92 acres)
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre),
      planted in 1957 and 1958
      Chevalier du bas nord: 21 ouvrées (2.22 acres),
      planted in 1955, 1964 and 1980
      Chevalier du haut: 19 ouvrées (2.01 acres),
      planted in 1974

    • Appellation: Chevalier - Montrachet, Grand Cru, AOC
    • Location: Bourgogne, Côte de Beaune
    • Cultivation: Organic - Ecocert 1992 Biodynamic - Biodyvin 1998
    • Vine Age: Planted: 1955, 1957, 1958, 1964, 1980
    • Soil: Calcareous clay
    • Elevation: 237m
    • Exposure: Southeast
  • Vintage Report

    • 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.

  • Vinification

    • 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 1/3 Vosges, minimum 2/3 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

    • Fermentation:
    • Aging: 12 months in oak casks - 25% new, followed by 6 months in stainless steel
  • Technical Information

    • Varietal Composition: 100% Chardonnay
    • Alcohol: 13%