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Francois Carillon Puligny-Montrachet Les Champs Gains Premier Cru 2017

  • RP93
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Aromas of crushed rocks, white flowers, lemon oil and crisp green apple preface the 2017 Puligny-Montrachet 1er Cru Champ Gain, a medium to full-bodied, satiny and textural wine with broad shoulders and superb energy and length that concludes with a mouthwateringly saline finish. This is a real success.
Barrel Sample: 91-93
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Francois Carillon

Francois Carillon

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Francois Carillon, France
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The Carillon family domaine dates back to the sixteenth century. The winemaking tradition has been passed down from father to son since 1632, when a Carillon viticulteur is recorded and even since 1520, when a Jehan Carillon is mentioned in archives. The family still occupies the same site as they did then, between the church and the old chateau which belonged to the original nobles of the village. The motif on their label, showing a grape harvesting knife and the year 1632, is a reproduction of a carving above the door frame. The cuverie is built with the stones of the old chateau. The domaine was further extended when Louis married his wife was from Chassagne-Montrachet. Over the years, additional buildings throughout the village were added to the Carillon's holdings and converted to winemaking facilities. The couple's sons, Jacques and François, continued in the family tradition, with Jacques making the wines and François looking after the vines. In 2009, the brothers decided to separate the domaine. The 2009 vintage was the last under the shared domaine, and 2010 was the first vintage where the wine was made in separate cellars.

François Carillon's estate wines include Bourgogne Aligoté, Puligny-Montrachet Villages, Puligny-Montrachet Perrières, Champ-Gains and Combettes, Chassagne-Montrachet Macherelles and Clos St. Jean, and Chevalier-Montrachet. He established a négociant business which includes Bourgogne Blanc, St. Aubin Charmois and Puligny-Montrachet Folatières and Referts. His aim, through purchase or fermage, is to increase his estate wines and decrease his négociant business. 50% of the Bourgogne Blanc is now estate and will be combined with purchased fruit, which will leave very little as pure négociant.

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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.

RPT37866396_2017 Item# 533799