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Puligny-Montrachet, along with Chassagne-Montrachet, offers many people the perfect expression of the Chardonnay grape. The appellation was created in 1937 on soils separated by only a few metres from the grands crus. The white wines have well-defined personalities and an established reputation. The plots which adjoin the hamlet of Blagny produce an excellent red wine from the Pinot Noir grape.

The vines of Puligny-Montrachet in many cases occupy brown limestone soils, or soils where limestone alternates with marls and limey-clays. Soils are deep in some places. In others, the rock is exposed at the surface. Where there are clayey alluvia, these are coarser higher up and finer at the foot of the slope. Exposures are east and south-east at altitudes of 230-320 metres.

White Puligny-Montrachet is a bright gold colour with greenish highlights, becoming more intense with age. The bouquet brings together hawthorn blossom, ripe grapes, marzipan, hazelnut, amber, lemon-grass and green apple. Milky (butter, hot croissant) and mineral aromas (flint) are commonplace, as is honey. Body and bouquet blend into a subtle harmony. Puligny-Montrachet combines grace with a well defined character and a remarkable concentration. Red Puligny-Montrachet is bright ruby when young, darkening with age. Its bouquet is divided between small red fruits (raspberry, gooseberry) and black fruits (blackcurrant, blackberry), later shifting towards leather and musk. Tender and well-fruited, it is well put-together and does well with several years’ ageing.

White Puligny-Montrachet and its premiers crus are concentrated and well-bred. Their balance, aromatic complexity, and purified style demand delicate but rich food. They are equally at home with poultry in sauce or veal fried with mushrooms. Their great distinction elicits a grateful response from foie gras, lobster, crayfish, and grilled or fried sea fish. On the cheeseboard, its natural allies are goat cheeses, Reblochon, or soft-centred cheeses like Brie de Meaux. The red Puligny-Montrachet has an opulent and fleshy structure that will lend lusciousness and fullness to veal, pork, and roast fowl, as well as to hard cheeses like Comté.