|Other Features||Indigenous yeasts|
The Clerc Puligny-Montrachet AOC comes from several parcels with stony clay-limestone soil lower down on the slope. The vines are pruned to limit production by eliminating excess buds and green-harvesting. Harvest is done entirely by hand. The grapes are meticulously sorted both in the vineyard and the winery to eliminate unhealthy fruit. They are immediately gently pressed in a pneumatic press to retain maximum fruit and aromatic extraction. The must is kept in tanks at low temperatures for 7 days before transferal to oak barrels, of which 15% are new, for alcoholic fermentation and maturation. Only native yeasts, present on the grapes skins, are used. The Puligny-Montrachet AOC matures in barrels on its lees with minimal bâtonnage, or stirring of the lees, to ensure the wine’s freshness. Bottling takes place after about 15 months in accordance with the lunar cycle.
This cuvée is pure Puligny: focused, racy and pure, with notes of crisp tropical and pear fruit and an enjoyably long finish. It has a focused texture balanced with a lively acidity the French would call “nervosité.”
About the Producer
Originally located on the main square in Puligny-Montrachet, the Clerc estate dates back to the 16th century. Upon his retirement in 2002, Bernard Clerc placed Vincent Girardin in charge of his vineyards and winemaking. He was eventually replaced by the talented Eric Germain. The domaine's 11 hectares of vineyards are centered around Puligny-Montrachet and include three Grands Crus.
Farming practices: The vineyards are farmed biodynamically. The vines are trained high to enhance photosynthesis.
Eric Germain, winemaker