# Puligny Montrachet Les Champs Gains Premier Cru (2016)

- **Producer:** Pierre-Yves Colin-Morey
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Natural
- **When to drink:** Now or Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** lemon, peach, apple, hawthorn, green apple, vanilla, almond, hazelnut, butter, honey

## About this wine

The 2016 Puligny-Montrachet Les Champs Gains Premier Cru by Pierre-Yves Colin-Morey is a white wine from Burgundy, France. Produced from 100% Chardonnay, it hails from the esteemed Puligny-Montrachet appellation, known for its Premier Cru vineyards. The 2016 growing season was notably challenging due to frost and mildew, leading to significantly reduced yields. Pierre-Yves Colin-Morey, a highly respected producer, is celebrated for his meticulous vineyard management and minimalist winemaking philosophy, focusing on expressing the unique terroir of each parcel. His approach emphasizes purity, precision, and the aging potential of his wines, often achieved through slow fermentation with natural yeasts in larger barrels and aging without lees stirring.

## Interesting facts

- The 'Champs Gains' climat is one of Puligny-Montrachet's 17 Premier Cru vineyards.
- Pierre-Yves Colin-Morey uses larger 350-liter barrels for fermentation and aging.
- His wines are sealed with wax to prevent premature oxidation.
- The 2016 vintage saw yield reductions of up to 90% in some Burgundy vineyards.

## Food pairing

The wine's vibrant acidity cuts through the richness of creamy sauces and fatty proteins, while its minerality complements the delicate flavors of seafood and poultry. The subtle oak notes can harmonize with dishes featuring butter or mushrooms.

## Wine making process

The production of this Puligny-Montrachet Les Champs Gains Premier Cru begins with the gentle, slow pressing of whole grape bunches. Fermentation is carried out using natural yeasts in 350-liter barrels, with approximately 30% new oak used. A defining characteristic of Pierre-Yves Colin-Morey's style is the deliberate absence of bâtonnage (lees stirring), which helps to preserve the wine's purity and focus. The wine then undergoes an aging process of 15 to 20 months, after which it is bottled without filtration. All bottles are sealed with wax to ensure optimal preservation.