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Olivier Leflaive Puligny Montrachet 2008

  • BH90
  • WS90
  • W&S90
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

It is a glorious wine of very distinct aromas: almond paste, ferns, exotic fruit, white flowers with discreet acidity on the palate and a smooth, impressively long finish.

The wine is vinified according to the "cuvée ronde" principle, meaning the blending of wines from different and complementary lots. In recent vintages, 12 different parcels in the appellation of Puligny-Montrachet comprise the blend.

Critical Acclaim

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BH 90
Burghound.com
A classic Puligny nose of white orchard fruit, acacia and citrus nuances are in perfect keeping with the round, rich and sweet middle weight flavors that are intense, delicious and deliver subtle minerality on the linear finish. This is not presently especially complex but I like the mouth feel.
87-90 points.
WS 90
Wine Spectator
A sleek, elegant style, yet showing plenty of suppleness and fine intensity to its lime blossom, buttered brioche and white peach flavors. This powers through the long finish with grace and persistence. Drink now through 2016.
W&S 90
Wine & Spirits
Light and silken up front, this builds into a staunch, stolid Puligny, warmed by scents of white pepper and spice. There's a floral note of jasmine at the end, along with the saline acidity that wraps around the finish. To enjoy over the next several years with chicken fricasee.
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Olivier Leflaive

Oliver Leflaive

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Oliver Leflaive, France
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Olivier Leflaive was formed in 1984 by Olivier and his brother Patrick. Unlike a conventional negociant who buys finished wines, the firm actually vinifies a wide range of Burgundian appellations from grapes and must (or juice) and now owns 25 acres. Under the supervision of winemaker Franck Grux, the wines are vinified, blended, and aged exactly as they would be at a top-rank domaine.

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Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, continental climate and Jurassic limestone soils are perfect for the production of elegant, savory and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.

The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red and white are produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.

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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.

SWS294913_2008 Item# 106199