# Puligny-Montrachet 1er Cru Les Pucelles (2018)

- **Producer:** Domaine Paul Pernot et Ses Fils
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €220
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** blossom, peach, apricot, lemon, orange, toast, butter, vanilla, hazelnut, honey

## About this wine

Domaine Paul Pernot et Ses Fils is a benchmark estate in Puligny-Montrachet, managing over 22 hectares of vineyards across the Côte de Beaune. Founded in the early 1950s by Paul Pernot, the domain is currently operated across three generations. The premier cru Les Pucelles vineyard sits directly adjacent to Grand Crus Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet, featuring deep limestone and clay soils. Domaine Paul Pernot owns a tiny parcel of approximately 0.28 hectares in this site, planted with vines dating back to the 1950s and 1960s.

## Interesting facts

- Pernot owns a tiny 0.28-hectare parcel in Les Pucelles, with vines planted in the 1950s and 1960s.
- Domaine Paul Pernot historically sells 60-80% of its harvest in bulk to top negociants like Joseph Drouhin.
- Les Pucelles directly borders world-famous Grand Crus Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet.

## Food pairing

The intense concentration, rich body, and balancing acidity of Premier Cru Puligny-Montrachet demand high-end, luxurious dishes with opulent textures. Decadent butter and cream sauces mirror the wine's generous mid-palate, while vibrant acidity cuts through seafood richness and complements intricate elements like saffron or wild mushrooms.

## Wine making process

The fruit was hand-harvested early on August 28, 2018, to preserve natural acidity during a warm vintage. Whole clusters were pressed immediately upon arriving at the winery, followed by a 24-hour cold settling period. Fermentation occurred in French oak barrels using native yeasts. Minimal bâtonnage was performed early in the process. The wine aged for 11 months in French oak barrels (35% new) before being blended in stainless steel tanks and lightly filtered, then bottled under technological DIAM corks.