Puligny-Montrachet Le Clavoillon

Premier Cru

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Wine Spectator

      93 points


      "A fresh style, with a gossamer texture framing lemon, apple and white peach flavors. Accents of baking spices and mineral add depth as this unfolds to a long, intense aftertaste."

      Bruce Sanderson, December 15, 2017

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive
      2014 Puligny-Montrachet 1er Cru Clavoillon
      Vinous
      90-92 points

      "Pale, bright yellow. Musky peach and clove on the nose. Round and sedate on the palate, with peachy fruit salad flavors nicely framed by ripe acidity. Not a particularly big or fleshy wine but boasts a firm mineral underpinning."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2013 Puligny-Montrachet 1er Cru Clavoillon

      vinous

      91 points


      "Pale, bright yellow. Refined aromas of white peach, spices and minerals. Classier and higher in acidity than the Meursault, with apple and stone fruit flavors carrying well on the back end. This wine was being bottled on the day of my visit.”

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2012 Domaine Leflaive Puligny-Montrachet Clavoillon
      "(tasted near the end of its malolactic fermentation): Peach and a grilled note on the nose and palate; still a bit lactic. Fatter and sweeter than the village wine but suaver too. Finishes broad, quite dry and long. This struck me as like a baby Batard. 90-92”
      "(The Meursault Sous Le Dos d'Ane was in the early stages of its malolactic fermentation at the time of my visit.)”
      2012
      By Stephen Tanzer. WDQ

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2011 Domaine Leflaive Puligny-Montrachet Clavoillon
      "Pale, bright yellow. Yellow fruits, spices and a hint of hot rocks on the nose; less floral and refined than the Folatieres. Juicy, spicy, laid-back and on the lean side; quite dry and uncompromising. Finishes with good stony cut and very good length. This will need time to expand.” 89-92
      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2010 Puligny-Montrachet 1er Cru Clavoillon

      The Wine Advocate

      92 points


      "...fleshes out beautifully in the glass with layers of expressive, textured fruit. This is one of the more open, forward wines in the lineup. It should drink nicely pretty much upon release. Yellow stone fruits, flowers and a hint of spice wraps around the soft, enveloping finish, where the minerality of the vintage emerges with pretty, finely-knit nuances.”

      Antonio Galloni, August 2012

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2009 Puligny-Montrachet 1er Cru Clavoillon

      Burghound.com

      (89-91) points


      "This is notably riper and the nose plays right on the edge of a certain exoticism to the mostly yellow orchard fruit aromas that precede rich, round and mouth coating flavors that exude dry extract that buffers the moderately firm acid spine on the lightly mineral-driven and acceptably complex finish."

      Allen Meadows, July 2011

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2007 Puligny-Montrachet 1er Cru Clavoillon

      Wine Enthusiast

      94 points


      "At this stage, the wine is closed up, the fruit quite tight. But it is extremely rich, the potential from the spice, broad white fruits and intense minerality all promising good aging."

      Roger Voss, July 2010

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Stephen Tanzer, International Cellar
      September/October 2005, Issue 122

      2004 Puligny Montrachet Clavoillon
      Lovely green-tinged color. Lemon and lees on the nose. Densely packed but also juicy and floral, with lovely cut and lift. A step up in intensity and clarity of flavor from the village wine. Finishes with noteworthy persistence. 88-91.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Stephen Tanzer, International Cellar
      September/October 2005

      2003 Domaine Leflaive Puligny Montrachet Clavoillon
      Very pale yellow. Peach and its skin and mint on the slightly exotic, warm nose. Quite round for this bottling, with distinctly exotic lichee and licorice notes. Finishes a bit dry, with a slight alcoholic burn. 87 points.

      Tasting notes by Corney & Barrow

      Puligny-Montrachet 1 er Cru Le Clavoillon
      Glinting, green gold colour. This vineyard, with denser soil, relished the torrid conditions and has produced a nose of floral perfume, white fruits again, and hint of nougat. The palate has weight, power and concentration with super ripe fruit and a hint of elegance to the finish. A very fine Clavoillon. Drink in 2006.

      The Vine
      October 2004 #237
      Clive Coates

      Puligny-Montrachet, Clavoillons
      Some CO2, making the wine a little hard. It's also a little heavy. Fullish body. Good, but it lacks high-tones. From 2006/7.

      The wine advocate
      29 April 2005 - n°158
      R. Parker, Jr

      Puligny-Montrachet Clavoillon
      The mineral-infused aromatics of the 2003 Puligny-Montrachet Clavoillon (white, 91-92) lead to an elegant, feminine, medium-bodied personality. This satin-textured wine is suave, well-focused, and sports a delightful flavor profile filled with minerals, sage, thyme, and spices. Projected maturity : now-2012.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      The wine advocate
      Février 2004 - n°151
      R. Parker, Jr
      Puligny-Montrachet, Clavoillon
      Le Puligny-Montrachet Clavoillon 2002 développe des arômes de talc frais, de fleurs blanches et de minéral. Légèrement corsé et soyeux, il est succulent, profond, généreux et d'une excellente précision. Il allie des saveurs de minéral confit et de fleurs. Un léger resserrement en fin de bouche ne permet cependant pas une évaluation plus élogieuse. A boire dans les 5 ans. 88-90


      The Vine
      Janvier 2004
      Clive Coates
      Puligny-Montrachet, Clavoillons
      Assez ample ; riche, gras et charnu. Pas trop carré à cause de la bonne acidité du millésime. Beaucoup de profondeur. Très bon+. A partir de 2007.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      The Wine Advocate - N°147 - June 2003
      R.M. Parker, Jr

      The Puligny-Montrachet Clavoillon 2001 gives off attractive scents of spicy pear, heralding a wine that is full on the attack, slightly robust and smooth, with stony and mineral aromas. The finish is rustic, almost "tannic". I hope it will soften up with time. For drinking within 4 years. 84-87.

      WDQ - September/October 2002
      2001 Domaine Leflaive

      Puligny-Montrachet Clavoillons: Bright, light yellow color. Subtly complex nose melds peach, flowers, butter, and herbs. Juicy and moderately rich, with good fruit enlivened by sound acidity. In a drier style, but finishes with good grip. Still some malic acidity in this sample. 87-89

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Notes de dégustation par Corney & Barrow
      Puligny-Montrachet 1 er Cru Clavoillon
      Robe or/vert, étincelante. Ce vignoble, au sol plus dense, a bien apprécié les conditions caniculaires du millésime et a donné un vin au nez floral, avec des fruits blancs et une trace de nougat. En bouche, dense, puissant et concentré avec des fruits superbement mûrs et une pointe d'élégance en finale. Un très beau Clavoillon. A boire en 2006.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Clive Coates, The Vine
      N° 188, Septembre 2000

      Clavoillon 1999 : Once again a splendid intensity. Very good grip. Fullish body. Lovely fruit. This is rather less four-square than usual. Long. Very classy. Very good indeed. From 2004.

      Stephen Tanzer, International Cellar
      September/October 2000

      Clavoillon 1999 : Peach, lemon, vanilla and lees on the nose, along with floral and steely nuances. In a leaner style and currently lacking pliancy. Perhaps still affected by the addition of SO2 in March. But this is ripe and persistent. A second sample from a recently racked barrel showed purer aromas and more texture and length. 87-90.

      N° 133, 28 February 2000
      [The white Burgundies of 1999]
      "Domaine Leflaive"
      R.M. Parker, Jr

      With nuances of white flowers and almond paste, the Puligny-Montrachet Clavoillon 1999 is fairly robust and nicely complex, with nice fleshy aromas of apple blended with walnut notes. This opulent, well-made wine will be perfect in 6 years.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      September 1999
      "Domaine Leflaive"
      Clive Coates MW

      Puligny-Montrachet, Clavoillons 1998
      A little closed on the nose. But rich, fat and concentrated on the palate. This has very good structure and depth. Plenty of substance. And very lovely balanced fruit. Not a bit tendre. Very good plus. From 2003/2004.

      Septembre 1999
      [The white Burgundies of 1998]
      "Domaine Leflaive"
      Clive Coates MW

      Puligny-Montrachet, Clavoillons 1998
      A little closed on the nose. But rich, fat and concentrated on the palate. This has very good structure and depth. Plenty of substance. And very lovely balanced fruit. Not a bit tendre. Very good plus. From 2003/2004.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      The Wine Advocate
      R.M. Parker, Jr

      "The 1997 Puligny-Montrachet Clavoillon has delightful aromatics reminiscent of ripe apricots, hazelnuts, and allspice. This wine possesses good density, is plump, thick, velvety-textured, and has a medium body. Its flavor profile, dominated by sweet minerals and lemons, is neither complex, deep, nor long, yet this is a particularly pure and délicious offering. Drink it over the next 5 years. Smoky minerals intertwined with spiced apples can be found in the 1997 Puligny-Montrachet Les Folatières' aromatics. Its médium body is dense, oily-textured, thick, and packed with toasty pears, apples, and gravel. It is succulent wine, with excellent depth of fruit, and an outgoing maturity; now-2006.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      International Wine Cellar
      September/October 2003
      Stephen Tanzer

      Puligny-Montrachet, Clavoillons
      Precise, complex but rather reticent nose hints at white peach, lime and butter. "Supple on entry, then slightly bitter-edged in the middle and on the finish. Showing more structure that flavor today. But this left behind a lovely perfume in the empty glass. Does this have the depth of fruit for its bright acidity ? 88-91.

      The Wine Advocate
      February 2004 - Number 151
      R. Parker, Jr

      Puligny-Montrachet, Clavoillon
      The Puligny-Montrachet Clavoillon 2002 develops aromas of fresh talcum, white flowers and mineral notes. Slightly full-bodied and silky, it is succulent, deep and generous, with beautifully precise expression. It blends ripe mineral and floral flavours. However, a slight tightening up on the finish precludes a more favourable evaluation. For drinking within 5 years. 88-90.

      The Vine
      January 2004
      Clive Coates

      Puligny-Montrachet, Clavoillons
      Fullish, rich, fat and meaty. Not too four-square because it has the good acidity of the vintage. Plenty of depth. Very good plus. From 2007.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Stephen Tanzer, International Cellar
      September/October 2005, Issue 122

      2004 Puligny Montrachet Clavoillon
      Lovely green-tinged color. Lemon and lees on the nose. Densely packed but also juicy and floral, with lovely cut and lift. A step up in intensity and clarity of flavor from the village wine. Finishes with noteworthy persistence. 88-91.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      1 parcel, "Le Clavoillon".
      Years when planted: 1959,1960,1962,1972, 1973, 1981, 1983 and 1988.
      Surface: 4ha 79a (11.84 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 22% new (maxi 1/2 Vosges, mini 1/2 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

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