2021 Domaine Leflaive, Puligny-Montrachet Premier Cru, Les Combettes, Case of 6 btls
Price On Request
95WS94+RP
Critic key
RP = Robert ParkerWS = Wine Spectator
Product Description
WS95 "A ripe white that's verging on tropical, thanks to pineapple flavors, this is toasty and spicy, with an underpinning of apricot and lemon elements. Luxurious, with a long, refined, smoky finish. Pure and resonant. Drink now through 2033. 315 cases made, 63 cases imported." BS for WS May 2024
RP94+ "The 2021 Puligny-Montrachet 1er Cru Les Combettes is another impressive wine in a succession of hits for this premier cru chez Leflaive, where old vines on the cusp of being ripped up have been rehabilitated into more regular production. Opening in the glass with a reductive bouquet of ripe citrus fruit, iodine, dried white flowers and mint, it's medium to full-bodied, satiny and layered, with lovely depth and texture to match the cut and tension of the vintage." WK for TWA Jan 2024
Brice de La Morandière and technical director Pierre Vincent described 2021 as a vintage full of uncertainties but with which they're ultimately very satisfied. Their approach to rot was rigorous sorting, fewer crumblings of the cake during pressing and separating the later press fractions more likely to be contaminated. That seems to have worked, as they have produced a range of impressive purity and good mid-palate density too.
RP94+ "The 2021 Puligny-Montrachet 1er Cru Les Combettes is another impressive wine in a succession of hits for this premier cru chez Leflaive, where old vines on the cusp of being ripped up have been rehabilitated into more regular production. Opening in the glass with a reductive bouquet of ripe citrus fruit, iodine, dried white flowers and mint, it's medium to full-bodied, satiny and layered, with lovely depth and texture to match the cut and tension of the vintage." WK for TWA Jan 2024
Brice de La Morandière and technical director Pierre Vincent described 2021 as a vintage full of uncertainties but with which they're ultimately very satisfied. Their approach to rot was rigorous sorting, fewer crumblings of the cake during pressing and separating the later press fractions more likely to be contaminated. That seems to have worked, as they have produced a range of impressive purity and good mid-palate density too.