Puligny-Montrachet 1er Cru Les Folatières – 2010
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Vineyard Profile
- Appellation: Burgundy
- Location: 2 parcels in Puligny-Montrachet of Les Folatières
- Cultivation: 100% biodynamic
- Size: Total of 1.06 hectares (2.62 acres)la 6: 6.2 ouvrées (0.66 acre), planted in 1962la 18: 18.6 ouvrées (1.97 acres), planted in 1969 and 1999
- Soil: Calcareous clay
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Vintage Report
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Ripeness monitored parcel-by-parcel for optimal harvest date
Hand harvested with grape sorting
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Vinification
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Long, gentle pneumatic pressing, “débourbage,” or “settling of the juice,” over 24 hours; then racking and running the must into cask
Alcoholic fermentation in oak casks, 20% new (maximum 1/3 Vosges, minimum 2/3 allier)
Matured 12 months in cask, aged 6 months in tank, then prepared for bottling
Homeopathic fining and very light filtering at bottling, if necessary
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Images
Reviews
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Domaine Leflaive Puligny-Montrachet 1er Cru Les Folatières – 2010 – Vinous – 92 Points
The 2010 Puligny-Montrachet Les Folatières 1er Cru has an intense and quite powerful bouquet, richer than the Chavy, with scents of dried honey, wax resin, orange peel and peach skin aromas all underpinned by fine mineralité and tension. The palate is very poised and focused, delivering impressive weight and tension and sappy green apple notes mixed with Nashi pear and spices. It just stumbles a little toward the finish, where I would have liked more terroir expression, but otherwise, excellent. Tasted at Sarah Marsh’s 2010 white burgundy tasting in London.
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Puligny-Montrachet 1er Cru Les Folatières – 2010 – 91-93 points, Outstanding – Burghound.com
“The attractively energetic and precise flavors reflect the ripeness of the nose as this is more generous than it usually is, indeed it is unusually forward and approachable relative to its usual restrained feel at this early stage.”
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Puligny-Montrachet 1er Cru Les Folatières – 2010 – 93 points – The Wine Advocate
“The fruit is quite bold and racy, something that is only accentuated over time as the wine opens up in the glass…I imagine the richer, more exotic notes will only intensify over time, yet there is plenty of acidity to support the fruit.”