Alain Chavy Puligny-Montrachet Clavoillons 2017

Alain Chavy produces restrained, structured, and long-lived white Burgundies from 17 acres of vineyards in Puligny-Montrachet, with small holdings in the neighboring villages of Chassagne and Meursault. Alain established Domaine Alain Chavy in 2003 with vineyards inherited from his father and includes some of Puligny's top premier crus.

About the Vineyard

Les Clavoillons is a famed Puligny premier cru situated below Les Folatières and between Les Pucelles and Les Perrières. Only three domaines make wine from this premier cru—Domaine Leflaive (which owns the largest parcel), Jean-Louis Chavy (Alain’s brother) and Alain Chavy. This is the oldest of Alain’s parcels, planted in 1953. Les Clavoillon’s soil contains more clay and gives a wine that is rounded and full-bodied. 

Wine Production

Alain inoculates for fermentation and believes in keeping bâtonnage to a minimum. He uses a combination of 400-liter oak puncheons and 25% new Burgundian pièce for the premier crus. “We’re looking for balance between the fruit and oak character,” explains Alain. “We want the wines’ minerality to show through.”

Tasting Notes

Wines from Puligny-Montrachet are typified by aromas and flavors of green apple and lemon and tend to be tauter and firmer on the palate compared to wines from neighboring villages. Aging in a small percentage of new French oak barrels lends accents of toast and vanilla. Structured white wines with high acid and grip, Puligny-Montrachet is destined for long aging.

Food Pairing

White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.

Production Info
Total SO2
115
Bottles produced of this wine
3,700
Winemaking & Aging
Varietal composition
100% Chardonnay
Fining agent
Animal based
Analytical Data
Alcohol
13 %
pH level
3.5
Residual sugar
2 g/L
Acidity
5.3 g/L

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