Chateau de Puligny-Montrachet Pommard France 2007

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Vintages

  • 2007

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Winemaker's Notes:

In 2002 Etienne de Montille of the Domaine de Montille in Volnay, was appointed as manager of the Chateau de Puligny-...

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User Reviews for Chateau de Puligny-Montrachet Pommard France

Winemaker's Notes:

In 2002 Etienne de Montille of the Domaine de Montille in Volnay, was appointed as manager of the Chateau de Puligny-Montrachet and began a transformation at this estate with the full support of its ownership - a prominent French banking concern. Biodynamic farming methods have been implemented and yields reduced in the vineyards. The percentage of new wood is now limited to 10% to 20% for Village wines, slightly more for the Premier and Grands Crus. The Chateau's underground cellars were renovated and are in use again. The result is wines of great minerality, length and finesse. Recent advances in vinification of the red wines of the Chateau have substantially improved their quality. The grapes are mostly, but not completely de-stemmed, the use of pumps has been discontinued and stainless steel fermenters have been replaced with traditional wooden ones where the wines are now given longer, gentler cuvaisons. Racking and filtration are avoided.

In 2002 Etienne de Montille of the Domaine de Montille in Volnay, was appointed as manager of the Chateau de Puligny-Montrachet and began a transformation at this estate with the full support of its ownership - a prominent French banking concern. Biodynamic farming methods have been implemented and yields reduced in the vineyards. The percentage of new wood is now limited to 10% to 20% for Village wines, slightly more for the Premier and Grands Crus. The Chateau's underground cellars were renovated and are in use again. The result is wines of great minerality, length and finesse. Recent advances in vinification of the red wines of the Chateau have substantially improved their quality. The grapes are mostly, but not completely de-stemmed, the use of pumps has been discontinued and stainless steel fermenters have been replaced with traditional wooden ones where the wines are now given longer, gentler cuvaisons. Racking and filtration are avoided.

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