Domaine de Montille's Bourgogne Blanc 'Le Clos du Château de Puligny-Montrachet' is the perfect accompaniment for white-fleshed fish, shellfish, and poultry. Its bouquet features citrusy lemon peel and white fruit essences, giving way to a vibrant, vivid taste of ripened stone fruits and a lingering aftertaste. Rich and complex, its sumptuous texture is complemented by notes of ripe orchard fruit and a slight tropical note, while its finish is satisfyingly long. Made with grapes from Meursault, Puligny and Chassagne and fermented in a combination of large and small casks, it is a wine to savour.

About the Producer

Founded in the mid-18th century, this family-owned estate is one of the most historic in the Côte d’Or, with ninth generation Etienne de Montille now at its helm. Etienne inherited this responsibility from his late father, Hubert, whose tenure lasted a staggering 50 years. While 90% of the region’s production was sold to négociants, Hubert gained fame for his estate-bottled, long-lived and characterful wines. Etienne initially trained as a lawyer but was drawn back to Volnay where he invested in rebuilding the estate. He was a savvy buyer and the domaine now boasts 37 hectares across 35 separate appellations, making it one of the most enviable vineyard holdings in the Côte d’Or. Etienne was an early advocate of organic farming. In 1995 he introduced these principles to the estate’s vineyards. Biodynamic practices followed in 2005, and the domaine received ‘Ecocert Bio’ certification in 2012. Today, Etienne works with American-born chef de cave Brian Sieve, who has been with the domaine for over a decade.

Vineyard and Winery

Montille’s `Le Clos du Château` is a five-hectare vineyard located within the walls of the castle of Puligny.  Soils here are predominantly comprised of clay.  The domaine has practised organic viticulture since 1995 and was certified organic in 2012. Since 2005 it has also converted to biodynamic viticulture.

The hand-picked grapes were carefully selected in both the vineyard and cellar to ensure only the best were vinified. They were gently pressed under sulphur to stop malolactic fermentation before undergoing a slow fermentation with indigenous yeasts at controlled temperatures.  Lees stirring was carried out a total of five times over a two-week period.  Two thirds of the wine was then racked to 600 litre French oak barrels (3rd and 4th use) and the remaining third to stainless-steel tanks to undergo 12 months ageing