Vineyards and winemaking
This village Puligny-Montrachet is made from Chardonnay grown on the appellation’s limestone and clay soils. The 2023 growing season provided ample ripeness, while cooler nights helped preserve the acidity essential to Puligny’s poise and length.
The grapes are harvested by hand, pressed promptly and fermented in oak barrels. Maturation continues for around 12 months in French oak, approximately a quarter of it new, giving the wine breadth and a toasted, nutty complexity while allowing its citrus fruit and mineral line to remain clear.
Tasting notes
Appearance
Bright pale gold with excellent clarity.
Nose
Lemon peel and yellow apple meet white blossom, toasted hazelnut and a faintly smoky, buttery note.
Palate
Richly textured but well balanced, with caramelised apple, ripe pear and citrus framed by savoury oak. Fresh acidity cuts through the creamy centre, and the finish is long, nutty and composed.
Food pairing
Pair with roast hake and brown-shrimp butter, chicken and leek pie, grilled scallops or cauliflower cheese with a crisp breadcrumb crust. It also works beautifully with goat’s cheese or young Comté.
Background story
Pierre Bourée took over a wine business in Gevrey-Chambertin in the late nineteenth century and gave it his name. His son Bernard later renamed the house Pierre Bourée Fils, before Louis and François Vallet expanded both its cellars and its international reach.
The house remains in Vallet family hands and is known for traditional, hands-on Burgundy. Vineyards are ploughed, yields are controlled through careful pruning and harvesting is manual, with the aim of allowing each appellation to retain its individual character.
