The Puligny comes from three plots, Enseignères (85 yr old vines below Bâtard), Levron and Rouselle, all well regarded village sites. Harvested by hand, the grapes are whole bunch pressed in a vaselin press and the juice is then settled before being put into barrel for fermentation with 20% new oak. After fermentation the wine is racked just once before spending a year in barrel on its lees. No bâtonnage is carried out post the Malolactic fermentation. As much CO2 is retained post Malo as possible to provide natural anti oxidation protection. The fermentations are not temperature controlled. Florence says she prefers to listen to the fermentations. If they get too hot, they need less oxygen, too cold, more.
About the Domaine
Well-travelled, ambitious and utterly committed to getting the best from her vineyards, Florence Cholet epitomises the younger generation in Burgundy. We are very proud to be working with her.
Florence Cholet has recently returned to take over the domaine that has been her families for four generations. Widely travelled, she has worked across France, the US and Australia, Florence is an ambitious and intelligent wine maker. The domaine no longer uses pesticides or herbicides, the vineyards are ploughed and since 2017 fermentations have used wild yeasts and the wines have been bottled with only a light filtration. New oak is used sparingly at a maximum of 25%. The wines show good texture and tension, balancing Puligny’s drive with succulent fruit. Her Enseignères bottling, from 80-year-old vines below Bâtard-Montrachet combines zippy acidity and peachy fruit with a deep saline structure; we don’t have much so make sure to get some while you can.