Alain Chavy, Puligny Montrachet 1er Cru Les 4 Climats 2021

Description

About the Producer

Domaine Alain Chavy has four of the best parcels of first growths in the village of Puligny-Montrachet and, more importantly, a significant number of old vines. With a history of over 200 years in the village of Puligny-Montrachet, the Famille Chavy family has built up a reputation in Bourgogne for its meticulous, elegant style. Mr. Alain, who had been learning the family recipes with his father Gérard, shared the family plot with his brother Jean-Louis in 2003 and thus Domaine Alain Chavy was born. Since 2014, his son Corentin has been working alongside him, preparing for the change of generation. While most wineries in Puligny-Montrachet are forced to build their cellars on the surface due to the high water table, Alain Chavy is one of the few owners in the village with a "natural" underground cellar, 5 meters deep, where the temperature allows the wine to slowly complete its secondary fermentation and develop layers of wine in a more natural way than other wineries can imitate. The temperature here allows the wine to slowly complete its secondary fermentation, developing layers and flavors that no other winery can imitate. Château Alain Chave now has 10 hectares of prime land for the production of great wines, in addition to the Chevalier Montrachet, and four plots of the best first growths of the village of Puligny-Montrachet, all planted with a considerable number of old vines. Les Folatières, vines planted in 1950. Les Clavoillons, vines planted in 1949. Les Champs Gains, vines planted in 1949. Les Pucelles, vines planted in 1966. Les Folatières is by far the most promising of all his First Growths, with scores that surpass those of the great Domaine Leflaive, whether in 2015 or 2016. Making layered and ageable white wines is Alain's goal, and in recent years he has quietly been making the rather nuanced Puligny Montrachet white wines, which are charming, simple and clean, with ripe fruit, beautiful ore flavors and crisp, fresh acidity. The winery insists on 100% hand harvesting and slow fermentation in oak barrels at temperatures no higher than 25 degrees, with a percentage of 400-liter vats in addition to the traditional 228-liter barrels to bring out the flavors of the plots. All wines underwent a minimum of 16 months of aging, largely without barrel stirring, with a good balance between ripe fruit and bright acidity.