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.

Located on a hillside with East exposure in the town of Chaintré. The climat was granted the Premier Cru status from the 2019 vintage and onward.

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 and alcoholic fermentation in oak barrels. Aged 12 months in oak barrels (including 15% new barrels) then 6 months in stainless steel vats.

Powerful and rich wine with fresh acidity imparting elegance. The lightly toasted finish reinforces the complexity of this wine.