Premium Burgundy PYCM and Domaine Larue Pack

Three pack contains one bottle each of the following:

Pierre-Yves Colin-Morey Saint Aubin 1er cru Marguerite 2021

’3 1er crus combined: Combes (0.33 ha), Perrières (0.44 ha) and les Creots (0.52ha) – made first time in 2016 due to the frost, ‘the name is from my maternal grandmother who died about the same time as the frost in 2016.

A blend of three plots, Combes, Créot and Perrières. A little more colour here, while the nose is stricter up front. The fruit emerges more generously on the palate, with some yellow fruits and a lime-laden finish. A trace of youthful bitterness in the finish. Drink from 2025-2028. (90-92) Jasper Morris M.W., Inside Burgundy, October 2022

Domaine Larue Puligny Montrachet Le Trezin 2021

Le Trezin is a Puligny Montrachet village Lieu Dit from the top of the incline, perched above the Premier Crus of Champ Gain & La Garenne and south of 1er Cru Sous le Puits. The last vineyard to be picked by Larue due to the cooler terrior. Always a tight style when young but delightful in the same way because of this. Five different plantings by the family over 1.27 hectatres, from mainly in the 50’s and 60’s, average vine age of 60 years old. Site is high in calcareous soils, the top soil littered with small white fractured stones. This is where the Oratory (small chapel for private worship) is situated, also the logo for Domaine Larue.

Pressed, settled then moved to barrel by gravity. Fermented in barrel (20% new) then elevage on lees for 12 months then in tank for a further 6 months as the parcels are blended together, total of 18 months before bottling.

Domaine Larue Puligny Montrachet 1er Cru Sous Le Puits 2021

Sous Le Puits is made from 5 different parcels spanning 1.8 hectares that Domaine Larue own in this 1er Cru which borders the Meursault appellation in the North of the Puligny AOP, right at the top of the hill of Puligny-Montrachet, East facing. The site has deeper clay-limestone soil than the mid slope Cru’s + it’s is a little colder due to it’s slope position. Meaning ‘under the well’ the vines were planted from 1951 to 1982, an average age of 55 years old across the parcels. Pressed, settled then moved to barrel by gravity. Fermented in barrel (20% new) then elevage on lees for 12 months then in tank for a further 6 months as the parcels are blended together, total of 18 months before bottling.

Domaine Larue is in the heart of St Aubin. Founded in 1946. Now managed by Didier and Denis Larue with Bruno (Didier’s son) recently joining the team. Estate consists of 17ha between St Aubin, Chassagne Montrachet and Puligny Montrachet. Domaine Larue make unapologetic dry, tense and precise Chardonnay. High density plantings (10,000 vines per hect). Hand picked, no herbicide. Fermentation in barrel (except Aligote), ¼ new. Light filtration on all wines before bottling.