Puligny-Montrachet AOC 2016

Vineyards

Pierre Bourée’s Puligny-Montrachet 2016 is sourced from the prestigious vineyards of Puligny-Montrachet in the Côte de Beaune, Burgundy. The growing season experienced a cool spring with significant frost in April, reducing yields but concentrating flavours. A warm summer followed, allowing steady ripening and resulting in a well-balanced vintage. The region’s limestone-rich soils provide excellent drainage and contribute to the wine’s hallmark minerality.

Winemaking

The grapes were hand-harvested at full maturity and underwent careful sorting before gentle pressing. Fermentation took place in temperature-controlled oak barrels to preserve freshness and varietal purity. The wine was aged for 12 months in French oak, with 20% new barrels used, imparting complexity while maintaining elegance.

Appearance

Pale gold with hints of green reflections.

Nose

Elegant and complex, offering aromas of ripe citrus, white peach, and pear, interwoven with floral nuances and toasted almond notes.

Palate

A structured and refined palate, showcasing vibrant acidity and flavours of lemon zest, baked apple, and subtle hazelnut. The minerality is pronounced, leading to a lingering and sophisticated finish.

Food pairing

This Puligny-Montrachet pairs beautifully with seared scallops, roasted turbot with beurre blanc, and creamy poultry dishes. It also complements aged cheeses such as Comté and Brie.

Background story

In the latter years of the nineteenth century, Pierre Bourée took over a wine business in Gevrey-Chambertin and gave it his name. In 1922, his son, Bernard, succeeded him and renamed the house as Pierre Bourée Fils. In 1945, Bernard Bourée began to train his nephew, Louis Vallet, who eventually became director of the house, assisted by his brother, François. Together, they expanded the cellars and the winery, and developed the business outside Europe. As well as putting their own unique stamp upon the business, each successive generation added to the house's vineyard holdings. Today, Jean-Christophe Vallet runs the house following the retirement of his brother Bernard, continuing the family’s dedication to traditional winemaking.

Pierre Bourée Fils embraces sustainable viticulture, maintaining vineyard health through ploughing, minimal phytosanitary treatments, and careful pruning to regulate yields. Only manure has been used as fertiliser for over fifty years, encouraging biodiversity, such as wild asparagus growing among the vines. Harvesting remains manual, as the family is opposed to mechanical techniques. This commitment to sustainability ensures that each wine reflects the purity of its terroir while honouring time-honoured practices.