2011 Leflaive (Domaine) - Puligny-Montrachet Les Combettes 1er Cru 750ml

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

IWC 93(+?)  
2011 Leflaive (Domaine) - Puligny-Montrachet Les Combettes 1er Cru Front View
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Professional Reviews For This Wine

International Wine Cellar | Rating: 93(+?)

Pale yellow. Deeply pitched, slightly reduced aromas of stone fruits, musky gunflint and minerals. Rich, dense and fat, offering superb depth of yellow fruit, spice and mineral flavors. Round and quite powerful in the middle, then builds on the back half, finishing uncompromisingly dry and explosive. This youthfully reduced wine probably needs a good 7 or 8 years in the cellar and should outpace the Folatieres by age 12. At this point in our tasting, winemaker Remy mentioned that consumers were opening the Leflaive 2004s and believing that they were oxidized when in fact they were reduced and in need of air.

Author: Stephen Tanzer
Issue: Issue 170

Professional content appears courtesy of Vinfolio

Average rating: 93, based on 1 reviews

Collector Data For This Wine

78 bottles owned by 21 collectors.

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About This Producer

"If the blessed slopes of the Cote d'Or are home to the ultimate expression of Chardonnay, then Anne-Claude Leflaive could be regarded as the magician, some might use the word "shaman", who can conjure wine like no other from this propitious terroir." - Neal Martin, The Wine Advocate

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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