The Puligny Montrachet is made in large quantities (for Burgundy), generally around 2500 to 3000 cases, but the quality is impressive. With an attractively fresh, floral, spicy nose and flavors of minerals and citrus fruits, this elegantly-wrought style of wine is a lively alternative to heavier chardonnays. This note is the result of tastings I did in Burgundy between January 7 and January 29. I've often felt that Domaine Louis Carillon made some of the most delicate Puligny Montrachets around. These are not fat, super-ripe wines like those of Etienne Sauzet, but are refined, elegant, and feminine. Wines from this estate generally need a few years for the fruit to emerge so I recommend cellaring the village offerings 3-4 years and the crus at least 5 years.
Importers: Neal Rosenthal, Select Vineyard, Shekomeko, NY; tel (800) 910-1990, and Vineyard Brands, Chester, VT; tel (802) 875-2139.
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