{"product_id":"2022-domaine-de-montille-puligny-montrachet-liberty","title":"2022 Domaine de Montille, Puligny-Montrachet - Liberty","description":"\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eFounded in the mid-18th century, Domaine de Montille is one of the Côte d’Or’s most historic, family-operated estates and an early advocate of domaine-bottling. It is currently run by ninth-generation winemaker Etienne de Montille, who, alongside his father Hubert, has ensured the domaine’s reputation for quality endures today.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003ePrior to Hubert de Montille’s 50-year tenure, the family sold their vineyards in Musigny, Bonnes Mares and Chambolle-Musigny, shrinking Domaine de Montille from 12 to just 2.5 hectares. Hubert focused on restoring these vineyard holdings, a practice Etienne has since continued. As a result, the domaine now owns 37 hectares of vines across 35 appellations in the Côte de Beaune and Côte de Nuits. These include some remarkable sites, such as Puligny-Montrachet 1er Cru `Le Cailleret`, which sits next to ‘Le Montrachet’ Grand Cru, and Vosne-Romanée 1er Cru `Aux Malconsorts’, next to Domaine de la Romani-Conti’s Grand Cru ‘La Tâche’. Etienne was an early advocate of organic farming which he introduced to the domaine’s vineyards in 1995. Biodynamic practices followed in 2005, and the domaine received ‘Ecocert Bio’ certification in 2012.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eBefore taking over the domaine, Etienne studied oenology and worked as Hubert’s apprentice. Today, he works closely with American-born chef de cave Brian Sieve, who has been with the domaine for over a decade. Together they make wines that are aromatic, supple, and approachable in their youth, yet still offer the impressive capacity for ageing for which Hubert was renowned.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eThere is no set winemaking recipe at Domaine de Montille. Instead, Etienne and Brian respond to the nuanced characteristics of each vintage. In the red wines, this usually translates to whole-bunch fermentation, ranging from 50% to 100%, though destemming is used when deemed preferable. Macerations last 12 – 16 days, with twice-daily punch downs and judicious use of new French oak, usually 30% or less. In the best vintages, up to 50% new oak is used for the top cuvées.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eFor the white wines, grapes tend to be picked early to preserve freshness. Ageing takes place in a mix of 228 and 600-litre oak barrels (with little to no bâtonnage) to add texture and complexity. As with the reds, new oak is used sparingly and usually comprises no more than 20 – 25% of the blend. The wines are aged on lees in barrels for 11 – 12 months, before ageing in tank for five to six months before bottling.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003eThough widely acclaimed for their 1er and Grand Cru wines, Domaine de Montille also produces remarkable Bourgogne Blanc and Rouge. Their Bourgogne Blanc is made by blending younger vines (10 to 20 years old) from their Puligny-Montrachet village sites and ‘Clos du Château de Puligny-Montrachet’. Fermented and then aged for 11 months in a combination of 228-litre and 600-litre French oak barrels, 20% new, this wine perfectly marries a crisp lemon fruit character with a lovely toastiness. The Bourgogne Rouge blends fruit from a Volnay parcel and rare Pinot Noir plots located in Puligny. 33% whole bunch in the ferment produces a delightfully elegant wine with crunchy red fruit character and velvety tannins.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root accordion_paragraphSection__v26kt MuiTypography-body1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePuligny-Montrachet comes from a 1.1 hectare parcel situated in the Puligny Premier Cru \"Les Chalumeaux\" and 0.38 hectare in \"Levron\" and \"Baudrières-Nosroy\". \"Les Chalumeaux\" was declassified by INAO when it was replanted in 1975 because the former owner brought in 20cm of topsoil. Since then, the combination of erosion and biodynamic farming have made the vines' roots dive deeper into the original terroir. This gives the Puligny-Montrachet a density and an unusual complexity. The Domaine has practised organic viticulture since 1995 and was certified organic in 2012. Since 2005 it has also converted to biodynamic viticulture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"MuiPaper-root MuiAccordion-root accordion_accordion__I9cut Mui-expanded MuiAccordion-rounded MuiPaper-elevation1 MuiPaper-rounded\"\u003e\n\u003cdiv class=\"MuiCollapse-root MuiCollapse-entered\"\u003e\n\u003cdiv class=\"MuiCollapse-wrapper\"\u003e\n\u003cdiv class=\"MuiCollapse-wrapperInner\"\u003e\n\u003cdiv role=\"region\"\u003e\n\u003cdiv class=\"MuiAccordionDetails-root\"\u003e\n\u003cp class=\"MuiTypography-root MuiTypography-body1\"\u003eFollowing a string of difficult years, the 2022 vintage in the Côte de Beaune was characterised by abundance and excellence. The growing season began with a cold, wet winter, which resulted in a slower start to the growing season and delayed budburst, saving the vines from the worst of the spring frosts. The winter rains also replenished soil water reserves and sustained the vines through four heatwaves during the summer. Harvest was earlier than usual, but the quality of the fruit harvested was excellent, with vibrant aromatics and balanced acidity.\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root MuiTypography-body1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGrapes were hand picked and selected both in the vineyard and at the cellar. After being pressed and light settling, the musts were placed in 600- and 228-litre oak barrels for fermentation. Malolactic fermentation also took place during this period. After one year in barrels, the wine was racked and moved into stainless steel where it remained for further four to six months. Sulfur was added at bottling and not during vinification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MuiTypography-root MuiTypography-body1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOn the nose, the wine has notes of citrus, white flowers, and fresh pastry. On the palate, it is medium to full-bodied, silky and lively, combining charming fruit with mineral nuance.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Wine Tasting Adventure","offers":[{"title":"Default Title","offer_id":56842697277818,"sku":null,"price":89.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/4297\/9770\/files\/b94d08aa-6a40-4e4a-9d32-a96a066d568c__250x500_-1.jpg?v=1777382476","url":"https:\/\/www.wine-ta.co.uk\/products\/2022-domaine-de-montille-puligny-montrachet-liberty","provider":"Wine Tasting Adventure","version":"1.0","type":"link"}