International Wine Cellar | Rating: 93Hazy gold. Wild, exotic aromas of smoked meat, clove and minerals. Dense, suave, silky and rich, with an almost painful dryness to the crushed rock and saline mineral flavors. Today this impressively fine-grained wine's fruit is in the deep background. Best on the rising, inexorable finish. Uncompromisingly soil-driven wine.Author: Stephen TanzerIssue: September/October 2013
Wine Spectator | Rating: 92Marked by clove, nutmeg and bacon fat aromas and flavors, this is flamboyant now, but can settle down to a lemon and apple richness with air.Author: Bruce Sanderson
Wine Advocate | Rating: 93The 2010 Puligny-Montrachet Folatieresis the most tense and inward of the Puligny premiers crus today. It boasts a serious core of underlying minerality, bright fruit and tremendous length. At this same time it is a bit raw. If the typical Folatieresfinesse emerges, the wine may merit a higher score in the future. Anticipated maturity: 2014+.Author: Antonio Galloni
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, and reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.
The best Old-World Chardonnay comes from , where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In , the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the , further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like , , and , can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.
New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to producers in and , including , , and , for the highest-quality versions of this New-World style.
Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy.
Collector Data For This Wine
- 13 bottles owned
- 6 collectors