Puligny-Montrachet AOC 2022

Vineyards

Pierre Bourée’s Puligny-Montrachet 2022 benefits from an ideal growing season marked by warm temperatures and dry conditions. Despite occasional heat spikes, the vintage maintained balance thanks to cooler nights that preserved acidity. The well-draining limestone soils contributed to the wine’s finesse and structure.

Winemaking

Hand-harvested at optimal ripeness, the grapes underwent meticulous sorting and gentle pressing. Fermentation was carried out in temperature-controlled oak barrels to maintain aromatic clarity. The wine was aged for 12 months in French oak, with 25% new barrels, adding depth and roundness while preserving freshness.

Appearance

Bright pale gold with brilliant clarity.

Nose

Expressive and fresh, revealing aromas of citrus zest, green apple, and white flowers, complemented by subtle notes of flint and toasted hazelnuts.

Palate

Vibrant and well-balanced, the palate presents flavours of crisp pear, Meyer lemon, and a touch of brioche. The wine's refined minerality and bright acidity lead to a long, elegant finish.

Food pairing

Ideal with grilled seafood, creamy risottos, and roasted poultry. It also pairs well with goat cheese and delicate vegetable dishes.

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.