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Olivier Leflaive Puligny Montrachet 2016

  • JS93
  • W&S91
  • WS90
  • D90
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

This famous wine from the domain expresses noble and distinguished aromas with notes of citrus, beautiful minerality and toasted scents. The mouth is elegant and tonic with a very long persistence.

Ideal with grilled veal served with mushrooms, grilled saltwater fish and goat cheese.

Critical Acclaim

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JS 93
James Suckling
This is a real Puligny with lemons and cooked apples. Hints of straw and limestone. Full- to medium-bodied, layered and clean. Bright finish. A beauty. Savory and salt at the end.
Range: 92-93
W&S 91
Wine & Spirits
There’s pinpoint detail to this wine’s savory complexity, cool and creamy, with gentle touches of dry white peach and cider apple over earthen notes of limestone and clay. For now, it ends light and clean; its brisk freshness may lengthen out with time.
WS 90
Wine Spectator
Focused, charming and open, sporting peach, apple and butterscotch flavors. The acidity shines through on the crisp finish. Should come together nicely in a year.
D 90
Decanter
This is very nice, and is certainly one of the best examples of this appellation in 2016. Notes of citrus zest, spring flowers and white peach precede a glossy, cool and elegant palate, with succulent acids, good concentration and a taut finish for the vintage.
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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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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.

WLD231066_2016 Item# 540059

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