Puligny-Montrachet 1er cru Clavoillon 2024 Domaine Leflaive

The Puligny-Montrachet 1er Cru Clavoillon 2024 from Domaine Leflaive is a great white from the Côte de Beaune, elegant, floral and remarkably pure. Drawn from a Premier Cru of which the estate owns almost the entire vineyard, it expresses the Leflaive style with precision: finesse, tension and clarity. This bottle qualifies for the Compagnon rank of the Confrérie des Clos Vivants.

Terroir and vineyards
The Clavoillon lies in the heart of the Puligny-Montrachet slope, neighbouring the Premiers Crus Les Pucelles and Les Folatières. Domaine Leflaive farms close to five hectares of the roughly five and a half hectares of this climat, which makes this cuvée one of its signatures. The Chardonnay vines grow in fairly deep clay limestone soils mixed with stones, producing wines that are round, floral and finely textured. The domaine farms biodynamically and harvests by hand. In 2024, a cool and demanding vintage yielded small crops and whites of great precision, bright with freshness.

Tasting profile
The colour is pale, brilliant gold. The nose opens on white flowers, hawthorn and lime blossom, with notes of lemon, pear, white peach and fresh hazelnut. The palate is silky and delicate, carried by luminous acidity and a fine salinity. The finish is long, fine and mineral. It will gain complexity over eight to ten years.

The domaine
Established in Puligny-Montrachet in 1717, Domaine Leflaive is one of the most distinguished names in Burgundy. It owns vineyards in the greatest climats of the Côte de Beaune, including Montrachet, Chevalier Montrachet and Bâtard Montrachet. Under the direction of Anne Claude Leflaive, it became one of the pioneers of biodynamics in Burgundy from the 1990s. Today led by Brice de La Morandière, it remains an unquestioned reference for the great white wines of the world.

Food and wine pairing
Serve between 11 and 13 °C, decanting briefly if young. It will flatter a line caught bass with beurre blanc, roasted langoustines, scallops with brown butter, a poularde in cream sauce or an asparagus risotto. Among cheeses, it pairs very well with a 24 month Comté or a Beaufort.