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Alain Chavy Puligny-Montrachet Les Folatieres Premier Cru 2015

  • W&S96
  • WS94
  • RP93
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

Les Folatières is the largest Puligny premier cru and one of the best known thanks to its size and the quality of its wines. Folatières sits high up on the hill above Clavoillons with meager soil. The result is a full-bodied wine with plenty of minerality and grip. This is Alain’s favorite Puligny-Montrachet premier cru.

This Puligny-Montrachet shows aromas and flavors of green apple and lemon and tend to be tauter and firmer on the palate compared to wines from neighboring villages. Aging in a small percentage of new French oak barrels lends accents of toast and vanilla. Structured white wines with high acid and grip, Puligny-Montrachet is destined for long aging.

Thanks to its rich texture and toasted flavors, this wine pairs well with white fish and shellfish. Its natural high acidity counterbalances cream-based sauces.

Critical Acclaim

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W&S 96
Wine & Spirits
Alain Chavy’s cellar is unusually deep for Puligny, 18 feet underground, providing a cold delay to the start of malolactic fermentation, lengthening the slow evolution of this wine in 228-liter barrels and 400-liter puncheons. Chavy inoculates his fermentations, and lets the wine rest with little lees stirring, creating a Puligny with clarity and energy. Not to mention the most glorious, floral buzz. That scent only gets more inviting and seductive as the wine opens over the course of several days, its flinty reduction turned away from the shadows toward the sun. It’s worth the price of admission just to smell this wine, and it should reward long cellaring.
WS 94
Wine Spectator
Lime blossom, peach, citronella and spice aromas and flavors mark this focused white. Taut and balanced, picking up a mineral element as this unfolds on the long aftertaste. Not showy, yet complex and elegant. Best from 2020 through 2028.
RP 93
Robert Parker's Wine Advocate
The 2015 Puligny Montrachet 1er Cru les Folatieres has the most complex bouquet of Alain Chavy's premier crus with wonderful cold slate and light fumé notes emerging from the glass, perhaps more on the austere side at the moment, yet it gains intensity on the glass. The palate is well balanced with more fruité than the other premier crus, touches of white peach, pear and citrus peel emerging with time. It feels harmonious and persistent in the mouth, completing what feels like a classy Puligny that should give pleasure over the next decade. Bon vin!
Range:91-93
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Alain Chavy

Alain Chavy

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Alain Chavy, France
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The sons of Gerald Chavy have split their fathers holdings into two domains. They remain one of handful of growers that still reside in Puligny. Most domains are now owned by outsiders. Decanter Magazine selected both Alain and Jean Louis Chavy as one of 'the most improved domaines in Burgundy. Great vineyard sites, especially the Folatieres. The other other grower in Clavoillons is Domaine Lefaive. Alain owns 6.5 hectares of splendid vineyards. Alain makes restrained style of Puligny with ripe fruit balanced by crisp acidity, which are designed to long aging. Almost no chemicals are used in the vineyards apart for protection against mildew. All grapes are hand harvested, pressed and fermented in barrel at not more than 25 degrees.

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A source of some of the finest, juicy, silky and elegantly floral Chardonnay in the Côte de Beaune, Puligny-Montrachet lies just to the north of Chassagne-Montrachet, a village with which it shares two of its Grands Crus vineyards: Le Montrachet itself and Bâtard-Montrachet. Its other two, which it owns in their entirety, are Chevalier-Montrachet and Bienvenues-Bâtard-Montrachet. And still, some of the finest white Burgundy wines come from the prized Premiers Crus vineyards of Puligny-Montrachet. To name a few, Les Pucelles, Le Clavoillon, Les Perrières, Les Referts and Les Combettes, as well as the rest, lie northeast and up slope from the Grands Crus.

Farther to the southeast are village level whites and the hamlet of Blagny where Pinot noir grows best and has achieved Premier Cru status.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Food Pairings for Chardonnay

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

MSW30196408_2015 Item# 355991

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