The Vines
One of the priorities of the estate is the careful handling of the vines. Pruning is the principal work in the vineyard from the end of autumn throughout the whole of winter. In spring, work on the vines is more frequent; starting in the month of May and sometimes even at the end of April, debudding begins, followed by the lifting of “les fils”, plowing, and trimming of the vines. The vines are farmed using sustainable agriculture, however it is necessary to protect the vines from disease and parasites using minimal treatments.

Harvest & Vinification
In September, the harvest is hand-picked for a period of 9-10 days. The pressing is pneumatic, and vinification is done using traditional methods. The wines are aged in a vaulted cellar for 12-18 months in oak barrels of about 20-15% new wood. The white wines undergo bâtonnage until the month of March.

The grapes come from one small, single-vineyard parcel, named “Houilleres” — difficult to pronounce and not so pretty sounding; so they leave the vineyard name off the label. The wine itself is a excellent and always a crowd pleaser.

Brightly reflective and pale gold in color. Alive with enticing aromas of yellow apple, Williams pear, fresh flowers, hazelnut, cedar, allspice, and a hint of marzipan. Light-bodied but densely packed, the palate is undercut by fresh acidity that gives precision to the depth. Flavors of tree fruits, toast, hazelnuts, and hints of baking spice merge harmoniously, rolling in waves across a prolonged finish. Showing the cut and clarity of classic Puligny, it’s a must-try for any Chardonnay lover. Drink now – 2033.