2009 Etienne Sauzet - Puligny-Montrachet Les Combettes 1er Cru 750ml

France - Burgundy - Cote de Beaune - Puligny Montrachet | Premier Cru/ White / Chardonnay   |     Watch

IWC 94   Collector 99
2009 Etienne Sauzet - Puligny-Montrachet Les Combettes 1er Cru Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 94

Yellow-straw color. Deep aromas of peach and hazelnut oil. Big, broad, rich and deep, showing near-grand cru weight and concentration to its peachy fruit. The chewy finish features good lemony cut and really stains the palate with flavor. Boudot noted that he has not acidified any of his wines since 2006.

Author: Stephen Tanzer
Issue: Issue 158

Professional content appears courtesy of Vinfolio

Collector Reviews For This Wine


Rating: 99
Author: Rollieb
Tasted On: 02/24/2015
Drink Dates: 2015
Cork was in great shape. The wine was a deep golden color and darker than what I normally find with white Burgundies. The taste was a rich but not overpowering oak and elegant in flavor. I love Les Combettes.

Average rating: 94, based on 2 reviews

Collector Data For This Wine

124 bottles owned by 20 collectors.

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About This Producer


The domaine of Etienne Sauzet is made up of 26 acres, much of it in the heart of the premier crus vineyards of Puligny-Montrachet. Gerard Boudot, owner and winemaker of Domaine Sauzet, is seeking 'maximum finesse and an individual expression of the climat.' M. Boudot, who married the granddaughter of the late Etienne Sauzet, runs the domaine and has modernized and improved the vinification, making the wines of this domaine among the most sought-after white wines of Burgundy.

The estate has been bottling 100% of its production since the early 1950s. Boudot ferments and ages 100% of the premiers crus and grand crus in small oak, one-third new. The average age of the vines is 30-35 years. These are textbook white burgundies, brimming with flavor, yet elegant and well-balanced.

Wine Varietal: Chardonnay


Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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