2016 | Francois Carillon | Chassagne Montrachet 1er cru

Medium-bodied flavors that possess a bit better delineation on the saline, complex and lingering finale.

Reviews:

• Wine Advocate: The 2016 Pulingy-Montrachet 1er Cru Champ Canet is showing very well, unfurling in the glass with notes of lemon oil, pastry cream, white flowers and crushed chalk. On the palate, it's medium-bodied, tensile and stony, with excellent depth and structure at the core, with a racier, less fleshy profile than its 2017 sibling. Again, this is showing a depth and structural integrity from bottle that I didn't fully appreciate from barrel.

• James Suckling: Here too there are notes of petrol and resin along with an interesting hint of mandarin orange. There is equally good volume, density and power to the medium-bodied flavors that possess a bit better delineation on the saline, complex and lingering finale. While this should reward 6 to 8 years of cellaring, the abundance of dry extract should permit it to be enjoyable young.

Producer Information

Domaine François Carillon is a Burgundy wine estate based in Puligny-Montrachet, focusing on wines made from Chardonnay. It was formed in 2010 when François and his brother Jacques decided to divide their father's estate, Domaine Louis Carillon, which had been regarded as one of the very finest in the village. The Carillon family's history in winegrowing in the area can be traced back to at least 1700. The estate consists of around 6.5 hectares (16 acres) of vineyards, around three-quarters of which are in Puligny-Montrachet. This includes parcels in four Premier Cru vineyards, including in Les Champs Gains and Les Folatières, as well as a few precious rows of Chevalier Montrachet. Carillon also has plots in Chassagne-Montrachet and Saint-Aubin, as well as producing a Puligny-Montrachet village wine. François Carillon's cellars are situated in former family houses in the heart of Puligny village. The white wines are all produced with the same methods, initially fermenting for four to six weeks, and then spending a year in barrel. Only the proportion of new oak (up to 25 percent) varies with each appellation.

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