BLANC

AUXEY-DURESSES WHITE
BATARD-MONTRACHET
BEAUNE CLOS DES MOUCHES WHITE
CHASSAGNE-MONTRACHET
CHASSAGNE-MONTRACHET MARQUIS DE LAGUICHE
CORTON-CHARLEMAGNE
LAFORET BOURGOGNE WHITE
MEURSAULT
MEURSAULT-PERRIERES
MONTRACHET MARQUIS DE LAGUICHE
PULIGNY-MONTRACHET
PULIGNY-MONTRACHET CLOS DE LA GARENNE
PULIGNY-MONTRACHET FOLATIERES


ROUGE

ALOXE-CORTON
BEAUNE CLOS DES MOUCHES RED
BEAUNE-GREVES
CHOREY-LES-BEAUNE
CORTON
COTE-DE-BEAUNE
COTE-DE-BEAUNE VILLAGES
LAFORET BOURGOGNE RED
POMMARD
SANTENAY
SANTENAY BEAUREPAIRE
SAVIGNY-LES-BEAUNE
SAVIGNY-LES-BEAUNE SERPENTIERES
VOLNAY
VOLNAY-CHEVRET
VOLNAY-CLOS DES CHENES

Cote De Beaune Blanc

AUXEY-DURESSES WHITE

Background: The tiny village of Auxey is right in the center of the Côte de Beaune, in a valley behind the more famous village of Meursault. The soil is made up of limestone and clay, both suitable for Chardonnay and Pinot Noir respectively. The winemaking technique for the Chardonnay is traditional : picked by hand, the grapes are gently pressed, the juice then ferments in oak barrels. After the malolactic fermentation is completed, the wine is racked off its lees. It ages in oak barrels for 8 to 10 months. Bottling is usually done in Spring following the harvest.

Tasting Notes: Auxey-Duresses white, like its neighbour Meursault, has a golden pale colour. In a ripe vintage, there is always a fragrant apple-peach fruit flavour. With its fine acidity and good balance, it is a wine of great charm. Also an excellent value. Auxey-Duresses is ideal served at cellar temperature (12°C).

Food Pairing: It goes well with fish dishes, charcuterie, or simply by itself as an aperitif.

BATARD-MONTRACHET

Background: This white Grand Cru of the Côte de Beaune is a wine of imposing power, venerated by wine lovers all over the world.

Situated right below Le Montrachet, its soil has a slightly different component : a brownish limestone mixed with a lot of gravel. This exceptional terroir causes the Chardonnay grape to act merely as the "messenger" between this unique subsoil and the wine itself.

The grapes are always picked by hand and brought immediately to the winery in Beaune. A delicate pneumatic press is used so as to retain as much as possible of the immense potential of this precious juice.

It is then allowed to ferment in partially new oak barrels. Twelve or thirteen months later, the wine is bottled.

Tasting Notes: With a wine of this stature, a few years are definitely needed before a bottle should be opened. It is only then that all the aromas of toasted bread, almonds, honey, exotic wood can really be appreciated.

On the palate, Bâtard-Montrachet always strikes us with its monumental structure. Interestingly, there is even a touch of tannin that provides an added dimension.

The aftertaste is simply glorious : powerful, voluptuous and seemingly unending.

Food Pairing: Only the most refined dishes can do justice to such a wine : foie gras is high on the list, followed by lobster bisque, crayfish, vol-au-vent, sweetbread, white meat chicken in cream sauce. But whatever you decide to serve, it is sure to be a memorable event !

2004 Joseph Drouhin Batard Montrachet - 89-92 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Sep/Oct 05

Complex nose melds grapefruit, pineapple, wet stone, minerals, pepper, menthol and white truffle. Fat, round and powerful, with rather elegant, steely flavors of pineapple and truffle. Tightly wound but not hard, though dominated by its structure today. Finishes very long, rich and uncompromisingly dry. This one, too, mounts impressively on the back end. 89-92 points

2005 Joseph Drouhin Batard Montrachet - 89-92 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Jul/Aug 06

Deep, smoky aromas of peach, nuts and menthol. Fat, rich and sweet, in an easygoing style. A big, broad wine with just enough acidity to avoid coming off as heavy. Deep mirabelle and spice notes carry through the fat finish. (Drouhin's powerful, tannic Montrachet Marquis de Laguiche had barely started its malo, and the very rich Corton-Charlemagne was in a dry, funky stage in the middle of its secondary fermentation.) 89-92 points

BEAUNE CLOS DES MOUCHES WHITE

Background: Admirably situated on a hill between Pommard and Beaune, with a direct southern exposure, Clos des Mouches is one of the most famous Premier Cru vineyards of Beaune. The name "Clos des Mouches" probably goes back to the beginning of the Middle-Ages (around 1550) because of its slopes facing South/South-East: a very favourable place for keeping bees. The word "Mouches" (Flies) was actually the local name for bees. As bee keepers started to set up their bee-hives, the area became known as "Clos des Mouches" (i.e. the Enclosure of the Honey Bees). ®
After the destruction of the Burgundy vineyards due to the phylloxera epidemic of 1875-1880, Clos des Mouches was entirely replanted with Pinot Noir. Having fortunately come across some ancient documents which revealed that the vineyard had previously produced an excellent white wine, Maurice Drouhin, in 1921, began replanting with some Chardonnay. The result was of exceptional quality. To-day, there is an almost equal balance between white and red.

Some of the stocks he planted are still alive to-day. They constitute a precious genetic pool, especially when grafted onto superior root-stocks. They are not vigorous and produce tiny berries with a thick skin. The density of plantation is high (12 500 vine-plants/ha) and the yield is low (30 to 40 hl/ha).

Soil doesn't change much in the Clos. Lighter and stony at the top, coloured with broken stones at the bottom, with a good variety of chalky marls bringing complexity. Once harvested, the white grapes are crushed in a pneumatic press. The juice obtained is then fermented in oak barrels for a year during which the malolactic fermentation will take place.

Tasting Notes: Clos des Mouches white is a generous wine combining the body of Corton Charlemagne and the elegance of Montrachet. Its hue is bright, limpid, and pale golden. It has an elegantly perfumed nose of smoky citrus with tinges of vanilla. On the palate, the aromas are reminiscent of honey, almond, lemon and, as the wine gets older, grilled almonds.

Food Pairing: It is best served at 12°C (53F) and is perfect with fish or white meat in sauce. It needs at least two years in bottle to fully develop and can last 8 to 12 years

2004 Joseph Drouhin Beaune Clos des Mouches Blanc - 90-93 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Sep/Oct 05

Fascinating aromas reminded me of a gruner veltliner smaragd: pineapple, snap pea, pepper and spices. Very spicy and very ripe, with a strong pineapple flavor. Full, slowly mounting finish turns a bit metallic and tight on the back, with a peppery nuance. Wonderfully complex soil-inflected wine. 90-93 points

2005 Joseph Drouhin Beaune Clos des Mouches Blanc - 89-92 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Jul/Aug 06

(malo not finished) Explosive aromas of peach, nectarine, nutmeg, smoke and grilled nuts. Spicy and impressively concentrated, with the nutty nuance carrying through on the palate. Chewy, tactile and dry but smooth. Finishes strong and long but also quite elegant. Old-viney in its creamy texture. 89-92 points

CHASSAGNE-MONTRACHET

Background: Located in the South of the Côte de Beaune, Chassagne-Montrachet is one of the famous villages, together
with Meursault and Puligny-Montrachet, making up the prestigious "Côte des blancs" (the slope of the "whites").

Chardonnay is the unique variety used to produce these white wines. It is growing on limestone soil mixed with brown clay.
A careful balance between tradition and modern techniques characterizes Joseph Drouhin vineyard management and vinification : they have their own nursery. Ploughing and leaf removal are the only methods used. The whole harvest is picked by hand. The grapes are gently and slowly pressed. The juice settles down for a few hours and is then placed in oak barrels. The fermentation starts naturally, with no yeast inoculation. The malolactic fermentation is always led to its natural completion. The wine matures in small oak barrels for 9 to 10 months and receives all the necessary care before bottling. The percentage of new oak varies with the vintage, never exceeding 40%, so that the oak cannot dominate the fruit.

Tasting Notes: Chassagne-Montrachet always has a beautiful, limpid, golden hue. On the nose, there are often delicate nuances of pear, vanilla and almonds flavours. Round and ample on the palate, the wine has length and complexity.

Food Pairing: It is best served with white meat (turkey, veal) or fish in delicate sauces.

CHASSAGNE-MONTRACHET MARQUIS DE LAGUICHE

Background: Situated in the South of the Côte de Beaune, Chassagne-Montrachet is one of the five villages making up the prestigious "Côte des Blancs" ("the slope of the whites"). It also produces a red wine.

The white wines come mainly from brown clay and limestone soils. The slopes face East and South-East. The Chardonnay is the only grape variety used for the whites.

Chardonnay was the favourite grape of Charlemagne. He granted land and Roman cellars in Burgundy to the monks with the stipulation that they expand plantings of this marvellous vine.

During the Renaissance, the Dukes of Burgundy claimed these vineyards and cellars for themselves, the best of which are to-day part of the vast Drouhin family estate.

This superb white wine comes from the estate of the Marquis de Laguiche, the largest owner of Le Montrachet.

Since 1947, Maison Joseph Drouhin has the entire charge of the estate, from the cultivation of the vineyards to the vinification of these two famous wines and their distribution around the world.
The grapes are picked by hand in small crates, then carefully brought to Joseph Drouhin winery in Beaune. After a slow and gentle pressing, the juice ferments in 228 litre oak barrels.

The percentage of new oak varies with the vintage, never exceeding 40%, so that oak never dominates the fruit. The wine stays in barrels for 9 to 10 months.

Tasting Notes: Chassagne-Montrachet Marquis de Laguiche has a lovely gold green colour. The nose is elegant, with pear, vanilla and apple as the dominant flavours. The wine is well balanced and round with a nice fruity finish. Very long and complex, this is a superb example of a great Chardonnay from Burgundy.

Food Pairing:

2004 Joseph Drouhin Chassagne Montrachet Marquis de Laguiche - 89-92 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Sep/Oct 05

Crushed stone, clove and fern on the nose, along with a positive green character; conveys a strong impression of peppery minerality. Very young, spicy and firmly built, with good volume. A bit disjointed today: this will need some bottle aging to absorb its acidity. Finishes with excellent length and lingering notes of peppery spices and white flowers. 89-92 points

2005 Joseph Drouhin Chassagne Montrachet Marquis de Laguiche - 88-90 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Jul/Aug 06

(part of the malolactic fermentation here was intentionally blocked) Deep yellow color. Distinctly exotic aromas of apricot and honey. Fat, lush and thick, conveying an impression of surmaturite not shown by the other Drouhin '05s. The sweetest and fruitiest of these 2005s but with good supporting acidity. Finishes a bit aggressive, even phenolic, with persistent apricot fruit and a sweet floral nuance. July hail kept the yield below 20 hectoliters per hectare, as there were very few berries. 88-90 points

CORTON-CHARLEMAGNE

Background: Corton Charlemagne is the only vineyard in Burgundy bearing the name of two emperors : Corton comes from Courthon, itself derived from the Gallo-Roman Curtis (estate) and Otho, the emperor who inherited it. Charlemagne, the famous emperor of the Holy Roman Empire, was once the proprietor of the vineyard.

Corton Charlemagne is magnificently situated on an impressive hill dominating the village of Aloxe-Corton. As the slope turns from East to West, most of the vineyards face due South.

Joseph Drouhin has an estate in Corton Charlemagne. The utmost care is given to the vines : low yields, no fertilizer, no weed killer. Ploughing and leaf removal are used when necessary. The wine-making techniques are traditional : barrel fermentation, ageing in oak barrels.

Tasting Notes: Corton Charlemagne is a strong, rich and luscious wine, very long and persistent on the palate. It has a lovely intense golden hue, even when young. Often, the nose profers aromas such as cinnamon, green walnuts, pepper, exotic fruit and amber.

There is someting massive about this wine, and no word can truly describe the awe that it inspires.

Corton Charlemagne benefits from long cellaring : it should not be drunk before 4 to 5 years of age and can keep very well 10 to 15 years.

Food Pairing:

LAFORET BOURGOGNE WHITE

Background: Laforêt Bourgogne Chardonnay from Maison Joseph DROUHIN is made from 100 % Chardonnay grapes, picked by hand, coming from all over Burgundy.
It derives its bouquet and taste from various "terroirs" ; its general character from Mâcon, its crispy structure from Chablis, its body from Rully, Chassagne and Puligny-Montrachet depending on certain vintages, and its overall nascent complexity from the young vines of Joseph Drouhin's own "Crus".

Tasting Notes: Laforet has a bright and golden-green hue.
The wine is very aromatic, full of life and fruit. It has fresh and crispy notes, with crushed grapes and almond flavours. There is no residual sugar.

Food Pairing: This is a wine to enjoy young, served at 11°-12° C, alone as an aperitif or with light meat or any sea food.

WASHINGTON POST - Wednesday, October 25, 2006; Page F05

WINE OF THE WEEK

Joseph Drouhin Laforet 2005 Bourgogne Chardonnay
($9-$12; France; imported by Dreyfus, Ashby/Wine Partners)

Tastes Like: Delicate bouquet of yellow apples, hazelnuts and ferns. On the palate, pear and apple mingle with vanilla and dry minerals. The long finish rings with the echoes of these same aromas and flavors, the hallmark of a great white Burgundy.

Grape Variety: 100 percent chardonnay. However, in the Côte d'Or the winemakers are fond of saying, "We don't make chardonnay, we make white Burgundy."

What's Special About It: The exceptional quality of the 2005 vintage has provided an almost unprecedented opportunity to discover what great white Burgundy is all about at an affordable price. While unlikely to be confused with a $300 Le Montrachet, this $10 wine offers a nice glimpse of the magical vibrancies that makes great white burgundies like Le Montrachet so special.

Serve With: Light meats such as turkey or veal, and fish in delicate sauces (also this week's Dinner in 30 Minutes, Page 3).

How It's Made: Fermented in temperature-controlled stainless-steel tanks, followed by a few months' aging in older oak barrels.

Winery: The house of Joseph Drouhin is a negociant , meaning it purchases grapes and wines grown and produced by others and blends them to sell under its own label. In recent years, however, the line between negociants and "estate-growers," who bottle only wines produced in their own vineyards, has become blurred in Burgundy, as negociants like Drouhin now also bottle wines from their own estates.

On the Label: Laforet (pronounced "la-for-RAY") means "the forest" in French.

Geography: Like a drinkable map of Burgundy, this is a blend of wines from the Chablis region in the north to the Macon region in the south. However, what sets this apart from most regional blends is the inclusion of overproduction from Joseph Drouhin's prime vineyards in Chassagne-Montrachet and Puligny-Montrachet, which adds a subtle undercurrent of energy and complexity rarely seen in this price range.

MEURSAULT

Background: Meursault is situated a few miles South of Beaune. It is a close neighbour of Puligny-Montrachet and Chassagne-Montrachet. The three villages together make up the famous Côte des Blancs in Burgundy. The origin of the name Meursault is somewhat controversial. Some people believe it is derived from the Latin "Muris Saltus" translated as "jump of a mouse". More probably, it comes from an old Celtic root, "mare", meaning swamp : the lower part of the village is actually on very flat land. Fortunately, the real appellation area is on chalky soil of a light brown colour, with many broken stones that reflect the sun during the day. It is a dry, poor soil, perfect to grow Chardonnay, the only variety used in this appellation.

The quality of a Meursault AC (village appellation) very much depends on the location of the vineyards and the grower's know-how and care. Robert DROUHIN buys grapes from selected vineyards. At harvest time, the grapes are hand-picked and pressed very gently in a pneumatic press. The juice starts to ferment in barrels naturally. The malolactic fermentation is always left to follow its course. As with all other wines, Robert DROUHIN is very careful with the use of new oak, never exceeding 30%, so that the fruit cannot be dominated by the wood. The wine is bottled after nine or ten months.

Tasting Notes: Meursault is a wine with a luminous gold colour, intense fragrance and refined flavours. It is full bodied without being heavy, with a long lasting finish.

Food Pairing: Meursault can be served alone as an aperitif with smoked salmon. At dinner, Meursault is recommended with delicate fish dishes, lobster, foie gras or even poultry, as well as fresh goat cheese.

MEURSAULT-PERRIERES

Background: Meursault, as a wine village, goes back to Gallo-Roman times. The origin of the name Meursault itself is somewhat controversial. Some people believe it is derived from the Latin "Muris Saltus" translated as "jump of a mouse". More probably, it comes from an old Celtic root, "mare", meaning swamp : the lower part of the village is actually on very flat land.

During the Middle-Ages, the monks realized that there were wide distinctions between the vineyards. They also started to give them names related to the general aspect of the fields or the kind of vegetation they bore. One such vineyard was planted with juniper trees : it became "Genevrières". Another one was very stony : they called it "Perrières". As a matter of fact, the soil of Perrières has a very hard and chalky soil. It has a light brown colour with many broken stones that reflects the sun during the day. It is dry, poor, and the roots of the vines have to go deep into the soil to find water. The grape variety is Chardonnay 100%.

At harvest, the grapes are hand-picked and pressed very gently in a pneumatic press. The juice starts to ferment naturally in barrels. The malolactic fermentation is always left to follow its course. The percentage of new oak varies with the vintage, never exceeding 40%, so that oak never dominates the fruit. During the next nine or ten months, the wine slowly matures in barrels and develops its complexity.

Tasting Notes: The bouquet of Meursault Perrières is not only elegant and refined but also very complex. Among all the Premier Crus of Meursault, it is the most reserved and it always takes a few minutes for the wine to fully develop its aromas and flavours. It is a wine of great distinction.

Food Pairing:

2004 Joseph Drouhin Meursault Les Perrieres - 90-93 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Sep/Oct 05

Aromas of underripe pineapple and crushed stone. Silky and dry on entry, then round and seamless in the middle. A firm mineral spine and sound acidity gives the wine shape and structure without any hardness. Finishes rich, sweet and long, with a sense of mounting power and lovely lift. Comes across as quite different in shape from the Marquis de Laguiche, with more obvious ripeness and sweetness. 90-93 points

2005 Joseph Drouhin Meursault Les Perrieres - 90-93 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Jul/Aug 06

(this still has a bit of malic acidity to convert) Expressive nose offers a lovely amalgam of apricot, citrus fruits and hazelnut. Chewy, rich, dry and broad, with a strong element of wet stone; perhaps slightly low-toned for a young Perrieres. This has very good energy and definition, but it derives more from the wine's minerality than from its lowish acidity. 90-93 points

MONTRACHET MARQUIS DE LAGUICHE

Background: This world-famous estate belongs to one of the oldest and most aristocratic French families : the Marquis de Laguiche.
Out of the 14 different owners, the Marquis de Laguiche family is propriétaire of the largest portion of Le Montrachet, entirely located in Puligny (according to many authorities, the better side).

It has been in their hands since 1363.

It is ironical that the hillside of Montrachet, producing Burgundy's most prestigious white wine (and in some say the world's most complex), should look so unprepossessing. The etymology of the place-name is actually instructive : the word rachet refers to a poor type of soil where only scrawny bushes can grow.

It is therefore on this "poor, hard, infertile" soil, which geologists call Bathonian limestone, that the Chardonnay grape develops this unique "terroir" character.

Tasting Notes: Montrachet is full bodied and luscious, yet elegant. It is only after a few years in bottle that it will develop its famous complexity and richness. Nose and aftertaste are reminiscent of exotic fruit, honey, liquorice, grilled almond and many other flavours which wine lovers over the years have attempted to analyse. But it is perhaps a musical word which can best describe this glorious wine : a symphony of sensations.

Food Pairing:

2004 Joseph Drouhin Montrachet Marquis de Laguiche - 92-94 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Sep/Oct 05

Highly nuanced aromas of pineapple, gunflint and smoky, spicy, coconutty oak. Large-scaled, rich and full, with compellingly sweet flavors of apricot and peach. The wine's thickness is leavened by harmonious, thoroughly ripe acidity and its palate-dusting finish shows outstanding persistence. Very impressive Montrachet, though not yet elegant. There are more than 30 barrels of this juice. 92-94 points

PULIGNY-MONTRACHET

Background: The central part of the Côte de Beaune comprises an area predestined to produce great white wines, and Puligny-Montrachet is certainly one of its most glorious examples. The clay and chalky soil, which is very stony, has good drainage and warms through easily.

The Chardonnay is the unique grape variety used to produce these great white wines. The House of Joseph Drouhin brings to the making of these wines its utmost care, in the respect of tradition. At the time of harvest, usually around mid-September, the grapes are hand-picked in small cases, then brought to the winery "en Chavet", in Beaune. The grapes are gently pressed. The juice settles down for few hours before going into oak barrels. Once the alcoholic and malolactic fermentations are completed, the wine is racked off its lees. It is aged in oak barrels for 9 to 10 months.

Tasting Notes: The wines of Puligny possess a whole range of very distinguished and distinctive aromas : almond paste, fern, exotic fruits, amber and white flowers. Their acidity on the palate is rather subtle, allowing the intense smoothness and impressive lingering taste to come through. Although the wines are very pleasant when young, they can usually be kept for a long time, 6 to 8 years in a normal vintage, up to 15 years for a great vintage.

Food Pairing: Due to the refinement of their bouquet and the elegance of their flavours, these great white wines are unquestionably destined to accompany haute cuisine : shellfish cooked in a light wine sauce (court-bouillon) or any delicate fish (such as Dover sole) prepared grilled or poached. The wine should be served no colder than 13°C (57°F).

PULIGNY-MONTRACHET CLOS DE LA GARENNE

Background: This great Premier Cru is located above "Les Folatières". Owing to its relatively high position on the slope and the hard, stony component of its soil, it is one of the most interesting Premier Crus of the Côte de Beaune. The total production of this vineyard is very small, the vineyard being only 1.5 hectare (3.75 acres).

Joseph Drouhin does not own any vineyards in this climat but buys grapes from vignerons with whom they have long standing relationships.

The grapes are hand-picked in small crates and brought to the winery in Beaune. They are then pressed in a pneumatic press. The juice settles down for one night, then goes into oak barrels carefully chosen from Joseph Drouhin's own "library". Joseph Drouhin buys its own oak from forests of various origins (Tronçais, Bourgogne, Allier ...). The wood is left to age in the open air for two to three years. Joseph Drouhin's cooper then assembles the barrels, alternating the staves from the different forests so as not to impart too prominent a flavour from one particular wood. The alcoholic fermentation occurs naturally, with no yeast inoculation. The wine stays on its lees until the malolactic fermentation is completed. In early Spring the wine is racked off its lees and is left to age in barrels for few more months. It is usually bottled in June or July.

Tasting Notes: Clos de la Garenne is famous for its unusual finesse and haunting aromas of fresh almond and apricot, changing with time to roasted hazelnut flavours.

On the palate, the wine is well balanced, round and very elegant.
Although it has a good ageing potential, the wine reaches its maturity after 5 or 6 years.

Food Pairing:

PULIGNY-MONTRACHET FOLATIERES

Background: The central part of the Côte de Beaune comprises an area predestined to produce great white wines, and Puligny-Montrachet is certainly one of its most glorious examples. Among its Premier Crus, the vineyard of Les Folatières is one of its most famous, occupying a central position on the higher part of the slope, next to Les Pucelles and Clavoillons. The soil of Les Folatières is very chalky and stony : a great part is actually limestone debris, which encourages good drainage.

The Chardonnay is the unique grape variety used to produce these great white wines. The House of Joseph Drouhin brings to the making of these wines its utmost care, in the respect of tradition. At the time of harvest, usually around mid-September, the grapes are hand-picked in small cases and then brought to the winery "en Chavet", in Beaune. The grapes are gently pressed. The juice settles down for a few hours before going into oak barrels. Once the alcoholic and malolactic fermentations are completed, the wine is racked off its lees. It is aged in oak barrels for 9 to 10 months.

Tasting Notes: "Les Folatières" shares with the other wines of Puligny its distinguished and distinctive aromas of fern, honeysuckle and toasted bread. Due to its position, there is also a characteristic "goût de terroir", a firm backbone and the proven ability to age very well. Although the wines are very pleasant when young, they can be kept for a long time, 6 to 8 years in a normal vintage, up to 15 years for a great vintage.

Food Pairing: Like all great white wines, Puligny-Montrachet Folatières deserves to accompany the best fish and shell fish dishes, such as lobster or crabmeat in a light wine sauce, salmon, trout or Dover Sole simply grilled or poached. The wine should be served no colder than 13°C (57°F).

2004 Joseph Drouhin Puligny Montrachet Les Folatieres - 89-91 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Sep/Oct 05

Pineapple, grapefruit, white flowers, stone and menthol on the precise nose. Sweet and supple, with lovely fruit intensity. Not yet especially complex but round, elegant and seamless, with a dominant flavor of pineapple. 89-91 points

2005 Joseph Drouhin Puligny Montrachet Les Folatieres - 88-91 points

By Stephen Tanzer
Stephen Tanzer's International Wine Cellar, Jul/Aug 06

Pure, lively nose features spring flowers, spearmint and coriander. Dense but juicy in the mouth, with vibrant peach and mineral flavors and good floral cut. On the lean side for 2005 but in a positive way. Finishes supple, with a flavor of powdered stone and sneaky length. 88-91 points