Puligny-Montrachet 1er Cru Les Perrières Louis Carillon & Fils 2019

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Puligny-Montrachet 1er Cru Les Perrières Louis Carillon & Fils 2019

La «cuvée»

The Carillon family settled in Puligny-Montrachet in the 16th century. In 2010, the family estate was divided in two, split between two brothers, François and Jacques. François Carillon cultivates 6.5 hectares, also running a négociant business. This domain produces excellent white wines.
Puligny-Montrachet Les Perrières de Louis Carillon is a cuvée appreciated for its striking balance of acidity and fatness. Subtle lemon aromas mingle with yellow-fleshed fruits, giving way to subtler notes of toasted almonds. It reveals a svelte mouthfeel with floral notes emerging on the palate. This cuvée lacks nothing; bewitching bitterness on the finish, mouth-watering acidity, remarkable tension and a superb ageing potential.

Present in the region for nearly three centuries, Les Fèvre have branded the Chablis name thanks to William, who founded Domaine de la Maladière in the late 1950s. With the arrival of the new owners in 1998, the Henriot family (from Champagne), also the owners of Maison Bouchard Père et Fils, and William Fèvre initiated some major changes: manual harvesting, selective triage, élevage in parsimonious wood, (never new barrels), to preserve the Chablis terroir without excessive woodiness; this is one of Fèvre’s secrets! Today with a solid financial base, Maison William Fèvre races ahead as one of the best Chablis, while benefiting from very simple techniques which respect the terroirs. An interesting fact is that it is the very same man, Didier Séguier, who officiates both as head of culture and cellar master. For all wines, the principle of gravity prevails: the grapes follow a natural circuit, without pumping, from top to bottom. The wines are aged in oak barrels, on fine lees, for between 10 and 15 months, and are stirred according to the vintages. Didier Seguier, the winemaker, thus produces clear and well-defined, pure Chablis. The domaine comprises 48 hectares, over half of which are premier crus (12 hectares) and grand crus (15.2 hectares).