LES DEMOISELLES PULIGNY-MONTRACHET 1ER CRU
Michel Colin-Deléger created his eponymous winery in the renowned village of Chassagne-Montrachet in 1987. He has since forged an enviable reputation as one of the finest producers of this Burgundian appellation, crafting distinguished Premier and Grand Cru wines that offer abundant ripe fruit aromas, concentrated flavors and layered complexity. Michel’s sons, Philippe and Bruno, inherited the original Domaine Colin-Deléger vineyards. Today Michel still actively oversees the production of his wines from his three most prized vineyard sites: Chassagne Premier Cru “En Remilly,” the famous Puligny Premier Cru “Les Demoiselles,” and its neighboring Grand Cru Chevalier Montrachet. Over the last few decades, Michel has mastered his craft and production of wine follows his exacting standards.WINEMAKING & VINTAGE NOTES
Grapes are hand-harvested at optimum ripeness in small bins, and carried to the winery for a gentle pressing in the pneumatic bladder press. The must is allowed to settle for 24 hours (debourbage) to allow the gross lees to settle out, and the wine descends by gravity into a single, new custom-made 360 liter oak cask for primary and malolactic fermentations. The must is stirred (batonnage) approximately once a week during malolactic fermentation to allow the yeast cells to “nourish” the wine. The wine is aged for 15 months in the barrel before being bottled.TASTING NOTES
It expresses the honey and earth of the great Grands Crus of Montrachet but with a delicacy and finesse that is rarely surpassed. When young, the wine is taut with wet stone minerality to complement its pear compote fruit, but after 7 to 10 years elements of truffle and wild mushroom emerge into a wine that is breathtaking in its complexity, depth, and length. Serve chilled and allow to come to room temperature. Noble white fishes, such as John Dory, Dover Sole, and halibut make fine partners, as do chicken and veal, especially when accompanied by refined sauces of wild mushrooms.AGING
The wine is aged for 15 months in the barrel before being bottled.