An elegant Rully 1er Cru from renowned prodfucer Olivier Leflaive. This wonderful Chardonnay opens with aromas of ripe white fruits, pear and peach, which are complemented by delicate white flowers and a gentle taste of toasted hazelnuts. On the palate, it is full bodied and beautifully textured, with a long, mouth-watering finish that lingers with juicy freshness. Drink 2025–2031.  Best served at 10–12°C. Ideal food pairing for sushi and gyoza but excellent with many fish dishes and white meat in a cream sauce.

About the Producer

Olivier Leflaive is one of Burgundy’s most recognisable names. Both a wine producer and a négociant, the domaine uses a combination of owned vineyards from some of the region’s most prized sites and bought-in grapes from around 100 of the region’s finest growers. Skilled winemaker Franck Grux is driving the success of the domaine and is responsible for some of the most delicious whites in the Côte d’Or. His range of Chardonnays and Pinot Noirs have a distinctive tension and fine persistence coupled with elegant use of oak and clear sense of terroir - it’s little wonder the domaine has such a devoted following. The estate was founded by Olivier Leflaive in 1984 when he set up on his own, growing his eponymous domaine to 17 hectares. It is now one of the top addresses in the Côte de Beaune.

Vineyard and Winery

The grapes come from the 1er Cru Vauvry vineyard which is situated at an altitude of 250 to 300 metres. Its name, derived from Celtic origins meaning "wet place" or "marshy land," reflects its connection to the abundant groundwater that sustains the surrounding meadows. This single vineyard covers 4.53 hectares and benefits from an east-southeast facing aspect. The terroir is characterised by a marly limestone subsoil that underpins the gently sloping vineyard and a calcareous clay topsoil. Sustainable viticultural practices are employed and the estate holds the HVE3 certification. Vineyard management focuses on disease prevention and the precise control of yield and leaf area, to promote vine health and fruit quality. Biodiversity is actively encouraged through targeted initiatives, such as the establishment of beehives to support the vineyard ecosystem. Sustainable pest management strategies such as beneficial insects, microorganisms, and employing natural substances to control pests, diseases, and weeds, lead to a reduction in treatment applications. Agronomic interventions are focused on mechanical weeding and tilling, promoting soil health and structure.

The grapes were entirely destemmed prior to vinification. Following pressing, the must underwent 24 hours of static settling to clarify the juice. Both alcoholic and malolactic fermentations took place in oak barrels, allowing for controlled temperature management and the development of complex secondary aromas and flavours. The wine was matured for 12 months; comprising eight months in French oak barrels, of which 12% were new (80%), and four months in stainless steel tanks (20%) to maintain vibrancy and freshness.