Jean-Marc Boillot’s Puligny-Montrachet Sous le Puit is the fruit of sustainable growing. Its Chardonnay enjoyed an ideal location on a slope of chalk- and marl-rich soil. Harvested by hand, the grapes were sorted before being taken to the winery in small cases. They were directly pressed in whole harvests. The lees confer a rich texture with lightly milky notes. Alcoholic fermentation takes place in oak casks and the wine completes a malolactic fermentation, too. Finally, the wine is matured for eleven months in oak casks (25-30% new wood) without racking, and with weekly stirring. Stirring involves re-suspending the lees. When the wine is bottled, there is no fining or filtering.
In the glass this is a wine with a golden yellow hue and an aromatic bouquet marked by notes of white fruit, white flowers, vanilla, baking, almond, and hazelnut. Dense but lifted by a certain minerality and a masterful acidity, this wine will benefit from a few years of ageing in the cellar. It could be served with poultry in a creamy sauce, freshwater fish, or a vegetable gratin.