Background

Paul Pernot has run this domaine, one of Puligny’s best, since the 1950s, now assisted by his two sons. They have 20ha, 15 in Puligny, including several fine 1er cru and two grand cru. Wine making remains traditional, new oak is kept to 20-30% for 1er crus, 40-50 for the grand cru and bâtonnage is minimal, with none post the malolactic fermentation. These aren’t flashy wines, their peach and white flower fruit is balanced by cool, chalky minerality and racy succulence; they are the epitome of Puligny. The Pernot holdings, some of which have been in the family for over two hundred years, are a veritable who’s who of Puligny’s best terroir. The domaines youngest vines, in some village sites, are 20 years old. Most of the 1er and Grand Cru were planted by Paul between 1957 and 1961 and pre-date modern clones. No herbicides are used anymore and the approach of ‘Lutte Raisonnée’ is followed. Wine making is simple, after pressing the juice settles for 24 hours and is then racked into barrel for fermentation. The wines are racked once more before bottling with a light filtration.

“It’s always a treat to compare Pernot’s two grand crus: the Bienvenue can be sexy and appealing early on, but the richer, brooding, more backward Bâtard often makes the more impressive bottle in the long run.”

Stephen Tanzer, IWC, Sept/Oct 2000

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