1996 Puligny-Montrachet Les Pucelles 1er Cru

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This wine was tasted as part of the Rare Wine Dinner at La Paulee in San Francisco, 2010.

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

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This wine was tasted during La Paulée in NYC, 2009.

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

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Leflaive winemaker Pierre Morey believes that the wild yeasts that ferment these wines actually produce a bit of sulfur, and thus the estate may be able to add less sulfur to its '97s than would ordinarily be required. On the other hand, these yeasts may also have impeded the malolactic bacteria in '96 and have been responsible for the stubbornly slow secondary fermentations. At the time of my visit, none of the Leflaive '96s had been bottled, and a few had not yet finished their malos! Though these wines were tricky to taste, I nevertheless came away with the impression that they would rank among the superstars of the vintage. Morey said he was continuing to stir the lees even of the wines currently in cuve despite the difficulty of such work. He stopped batonnage of the '97s within three months or so after the vintage.

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