Creamy Hazelnut, Soft Peach and Citrus
This exceptional Puligny-Montrachet is from Domaine Bachelet-Monnot. Established in 2005 by brothers Marc and Alex Bachelet, this small winery is considered to be one of the rising stars in Burgundy and at the very forefront of white Burgundy production.
On the nose, this powerful Puligny-Montrachet opens with wonderful aromas of soft peach and citrus with hints of baked apple and tropical fruit like mango. Rich and buttery in texture, on the palate this wine has roasted hazelnut, brioche and pineapple with well integrated vanilla oak flavours. It is elegant, well structured with a lovely fresh acidity. All in all, a superb wine with great depth, a long finish and complex flavours!
White, Dry | 75CL |13.5% ABV
Food and Wine Pairing
With a quality white burgundy like this Puligny-Montrachet, pair it with food that is rich and creamy. Try it with dishes like Lobster Thermidor or Dover Sole with beurre noisette. Equally good would be Mushroom Risotto with shavings of Black Truffle or a delicious creamy Cheese Soufflé.
About the Producer
Domaine Bachelet-Monnot is situated in the village of Dezize-lès-Maranges, southwest of Santenay and Chassagne-Montarchet in the Côte de Beaune. It consists of 10ha of owned vineyards as well as a further 10ha on long-term lease. These cover the appellations of Santenay, Maranges, Chassagne- Montrachet and Puligny-Montrachet. Its vineyards are farmed organically with strict de-budding to reduce the yields and concentrate the flavours, whilst the winemaking philosophy is very much one of non-intervention.
Marc and Alex do not stir the yeast lees in the barrel – a process known as battonage – to extract extra yeasty flavours and only use a small amount of new oak ageing. In 2012, they introduced larger oak barrels to reduce oxygen contact allowing their wines to age longer in the barrel giving them greater stability, depth and finesse.
Serving Guide: Serve chilled at between 10-11°C or after about 1 hour in the fridge. Use larger bowl glasses if you can, to let the wine breathe and release all the aromas and flavours. Drinking beautifully now but will continue to develop and deepen for the next two to six years.
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: firstname.lastname@example.org
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Wine: Puligny-Montrachet, Domaine Bachelet-Monnot, Burgundy, France
Sub region: Côte de Beaune
Colour: White, Dry
Grape Varieties: Chardonnay