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Puligny Montrachet 2023 - Domaine Pierre Vincent
Domaine Pierre Vincent

PULIGNY MONTRACHET 2023 - DOMAINE PIERRE VINCENT

  France / Burgundy
€184.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

Impressive concentration and unique complexity!

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Why do we love it?

Pierre Vincent Puligny-Montrachet 2023 is the first personal signature of a charismatic winemaker who has shaped modern Burgundy from behind the scenes. After years at the helm of Domaine Leflaive and Domaine de la Vougeraie, Pierre Vincent decided to establish his own winery, and Puligny-Montrachet 2023 marks the first bottling of this new chapter.

Notably, this label is considered to reach Premier Cru quality, despite being Village-level, and has received 92 points from Tim Atkin MW. After two decades at top wineries such as Domaine de la Vougeraie and Domaine Leflaive, Pierre Vincent chose to follow his own path. In 2023, along with two friends, he acquired the former Domaine des Terres de Velle in Auxey-Duresses and renamed it
Domaine Pierre Vincent. The estate spans seven hectares with very old vines, producing 20 different cuvées. The previous owners took good care of the landfollowing organic practices, even without certification. Pierre plans to transition to biodynamic farming, having seen firsthand its positive effects on both vineyard and wine (both Vougeraie and Leflaive are biodynamic).

Pierre  Vincent Puligny-Montrachet 2023 is one of the first bottlings from his own winery and marks a brilliant beginning, setting the bar high for the future. His winemaking philosophy remains consistent with what he practiced at Leflaive: emphasis on terroir, manual harvesting, ambient yeasts, and subtle use of oak. Pierre Vincent Puligny-Montrachet 2023 comes from two small vineyard plots: Les Nosroyes (planted in 1952), located below the 1er Cru Perrières, with limestone and stony soils, and Les Levrons (planted in 1981), below the 1er Cru Les Referts, with clay-rich limestone soils. Fermentation begins in stainless steel tanks and continues in oak
barrels. New oak is limited to 10%, preserving the varietal character of the wine. After completing malolactic conversion in oak, the wine matures there for 12 months, followed by an additional 6 months in stainless steel tanks for natural stabilization. The result is elegant, vibrant, and full of freshnessjust as its creator intended.


Enjoy the luxury of a Puligny
-Montrachet with a glass of Pierre Vincent Puligny-Montrachet 2023!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
Fresh aromas of lemon, bergamot, and peach intertwine with notes of wet stone, caramelized almond, white pepper, and butter.
 
On the palate, it has medium to full body, subtly creamy texture, and lemony acidity. Fresh and crisp stone fruits, juicy citrus, sweet spices, cream, and white flowers fill the palate with every sip.
Technical stuff
Color White
Type Dry
Year 2023
Alcohol 14%
Origin Burgundy, France
Variety Chardonnay
Bottle Size 750 ml
Barrique 12 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No

PULIGNY MONTRACHET 2023 - DOMAINE PIERRE VINCENT

PAIR IT

Pair it with tagliatelle with lobster and white sauce, stuffed chicken with chestnuts, mushrooms and pine nuts, chargrilled sea bass, or aged graviera cheese.

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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