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Bruno Colin Puligny-Montrachet La Truffiere Premier Cru 2016

  • BH93
  • V92
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Smokey and earthy like rich truffles (for which this parcel was originally known), its fine vivacity and nervy backbone prove to be unmistakably Puligny and unmistakably Bruno Colin.

Critical Acclaim

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BH 93
Burghound.com
A slightly more elegant combination is composed primarily by notes of green apples and acacia blossom where wisps of lavender and citrus are found in the background. There is a highly beguiling sense of energy to the subtly mineral-inflected flavors that possess a sophisticated mouth feel as they dance across the palate while delivering excellent persistence on the lacy bitter lemon-inflected finale. This too is lovely and worth considering.
Barrel Sample: 91-93
V 92
Vinous
(Colin made a "normal" 50 hectoliters per hectare here as these were his only vines not affected by frost in 2016): Fairly pale color. Quite closed on the nose, as usual in the early going, but with a seductive quality to the aromas of lemon, smoky minerals and sexy oak (25% new). Big, plush, fully dry wine with a lemony character. Not yet showing much personality but boasts impressive texture and size--and a bit more oakiness than the preceding samples. Finishes with fine-grained tannins and subtle mounting length, perhaps a bit dry-edged from the oak.
Barrel Sample: 89-92
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Bruno Colin

Bruno Colin

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Bruno Colin, France
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Michel Colin was the third generation in his family to grow grapes in Burgundy within the prestigious Côte de Beaune. When he retired in 2003, he handed the property over to his sons, Philippe and Bruno, who split the holdings between them to bottle under separate labels. With the help of his wife, Stéphanie, Bruno farms eight hectares of land, in thirty different parcels scattered over five communes. Bruno bottles Chassagne-Montrachet, Puligny-Montrachet, Saint-Aubin, Santenay, and Maranges. He vinifies nineteen cuvées separately, twelve of which are premier cru! Bruno’s style shows beautiful balance, both aromatically and texturally, while showcasing the delicate minerality and nuanced complexity of each vineyard.

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Puligny-Montrachet

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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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Chardonnay

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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.

In the Glass

When planted on cool sites, Chardonnay 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 Pairings

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 Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

KMT16FBC13_2016 Item# 509320