Puligny Montrachet Folatieres Joseph Drouhin 2012
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£132.00
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Puligny Montrachet Folatieres Joseph Drouhin 2012
HED93608
75 cl
13.5%
£132.00
Taxes included.
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Established in 1880 and still family owned, Joseph Drouhin is one of the most well-respected names in Burgundy. The Domaine has been producing a diverse range of wines for over 140 years - from complex, age-worthy Grand Cru expressions to approachable village wines. This particular cuvée comes from Les Folatières, a very prestigious Premier Cru vineyard in the Puligny-Montrachet appellation. The 2012 growing season started with a mild winter, followed by a warm spring and a hot summer. However, August brought some much-needed rainfall, which helped balance the vineyards and preserve acidity in the grapes.
92 Vinous
Pale, bright yellow. High-pitched aromas of orange peel and tangerine lifted by bright floral and crushed stone qualities. Highly concentrated, supple and chewy, conveying an impression of power to its lemon, orange, floral and mineral flavors. Sappy, silky, rich wine with an enticing touch of sweetness countered by firm acidity. Frederic Drouhin suggests pairing this wine with poulet au citron or seafood linguine.Stephen Tanzer1st September 2014
Jancis Robinson
The 2012 Puligny-Montrachet 1er Cru Les Folatieres is a little subdued on the nose at first. But it unfurls to offer hints of chalk dust, gravel and citrus peel. The palate is well-balanced with a confident, spice-tinged opening. There is good weight and presence in the mouth here with traces of orange zest and mango, building all the time until it fans out on the finish. It just needs to develop more intensity on the nose to “complete the package” as it were.
The matriarch of Maison Joseph Drouhin, Veronique Drouhin, escorted a group of writers and scribes through her 2012s in London, except for the Grands Echezeaux that happened to not be showing well. Hers were the only 2012s tasted outside Burgundy for this report, in respect of the miniscule quantities. Less for us critics: more for punters, even if it is a drop. The omnipresent story of depleted crops was the same here. In fact, 2012 is their smallest vintage for 50 years. “Everything that you think could happen, did happen,” rued Veronique in her fluent English. “We had frost, hail, storms and even sunburn.” There was some redemption though, a vital one too. “The only thing we did not get was botrytis and so the fruit was healthy. There had been a poor fruit set and a lot of coulure and millerandage. This meant the berries were small and not clustered close together, allowing good air flow between the berries and therefore inhibiting grey rot.” However, the unpredictable growing season proved challenging in the vineyard. “We are 100% organic, so we had to go over and over in the vines. We had to use natural responses to natural problems.” The 2012 vintage also demanded prudent approaches in the winery that could enhance the wines. “One of the most surprising things we found was that it took five to seven days for the fermentation to start. During this period you could extract some interesting things (color, polyphenols etc). Also, we found that the fruit had a long post-fermentation period of up to two we
The matriarch of Maison Joseph Drouhin, Veronique Drouhin, escorted a group of writers and scribes through her 2012s in London, except for the Grands Echezeaux that happened to not be showing well. Hers were the only 2012s tasted outside Burgundy for this report, in respect of the miniscule quantities. Less for us critics: more for punters, even if it is a drop. The omnipresent story of depleted crops was the same here. In fact, 2012 is their smallest vintage for 50 years. “Everything that you think could happen, did happen,” rued Veronique in her fluent English. “We had frost, hail, storms and even sunburn.” There was some redemption though, a vital one too. “The only thing we did not get was botrytis and so the fruit was healthy. There had been a poor fruit set and a lot of coulure and millerandage. This meant the berries were small and not clustered close together, allowing good air flow between the berries and therefore inhibiting grey rot.” However, the unpredictable growing season proved challenging in the vineyard. “We are 100% organic, so we had to go over and over in the vines. We had to use natural responses to natural problems.” The 2012 vintage also demanded prudent approaches in the winery that could enhance the wines. “One of the most surprising things we found was that it took five to seven days for the fermentation to start. During this period you could extract some interesting things (color, polyphenols etc). Also, we found that the fruit had a long post-fermentation period of up to two we
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