2016 | Paul Pernot | Puligny-Montrachet Clos des Folatieres

A slightly riper, mildly exotic and pure nose offers up of lemon peel, dried white flowers, lychee and mineral reduction.

Reviews:

• Allen Meadows: A slightly riper, mildly exotic and pure nose offers up of lemon peel, dried white flowers, lychee and mineral reduction. There is equally good purity to the attractively intense, vibrant and borderline creamy medium-bodied flavors that possess excellent depth and length on the mouth coating and appealingly mineral-driven and saline finish where a hint of bitter lemon appears.

• James Suckling: An oyster shell aroma sets the stage for this elegant, alluring white. Peach, hazelnut and buttered pastry flavors and a briny, minerally theme ride out the creamy texture and long aftertaste. Shows excellent harmony and length.

Producer Information

Paul Pernot is a Burgundian wine estate based in Puligny-Montrachet and particulalrly known for its classically-styled Chardonnay wines from that appellation. It was founded in 1959 by the eponymous negociant with around 10 hectares (25 acres) of vineyards. Many were planted between 1957 and 1961 and are still in production. Paul’s sons (Paul and Michel) and a grandson (another Paul) are now in charge of the domaine, and farm roughly 23 hectares (57 acres) of vines, 15 hectares (37 acres) of which are in Puligny-Montrachet itself, including parcels in the grands crus Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet plus four premier cru vineyards. More recently the estate has acquired vines in Santenay, Beaune, Volnay and Pommard, and planted some plots for Bourgogne Chardonnay and Pinot Noir. White wines are made with minimal lees stirring during fermentation and none during aging; everything above Bourgogne level is barrel fermented. No new oak is used for regional and village wines, with about 30 percent for premier cru wines and 40 to 50 for grand cru wines. Reds are destemmed then undergo a short fermentation of around ten days in concrete tanks. They are rarely filtered. Wines are typically bottled in the August just before the following harvest, after fining and gentle filtration. The bottling date is largely determined by the weather as the estate does not have a temperature controlled barrel cellar.

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