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Domaine Latour-Giraud Puligny-Montrachet Champs Canet Premier Cru 2016

  • BH93
  • V92
750ML / 0% ABV
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  • V93
  • BH92
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Winemaker Notes

Critical Acclaim

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BH 93
Burghound.com
A moderately exotic and phenolic nose (think olive oil nuances) displays notes of mandarin orange, pekoe tea, apple and plenty of floral elements. The rich, full-bodied and solidly constituted flavors possess buckets of sappy dry extract that confers an almost chewy texture on the strikingly persistent finish.
Barrel Sample: 91-93
V 92
Vinous
Bright yellow. Sexy, expressive aromas of lemon oil, fresh apricot, hazelnut and oak. Suave and broad on entry, conveying a touch of sweetness and a fine-grained texture to its flavors of lemon, white peach and spices, then turns a bit leaner but more focused and citrussy on the back half. Doesn't offer the body or the palate presence of the estate's top Meursault crus (there was no frost effect here and the yield was a healthy 40 hectoliters per hectare) but this is still rather youthfully taut. Finishes dry, classic and long. I like the combination of stone and citrus fruits and underlying saline minerality.
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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.

REG011582716_2016 Item# 381063