Domaine de Montille - Puligny Montrachet 1er Cru "La Garenne" - white - 2018 - 750 ml

Domaine de Montille - Puligny Montrachet 1er Cru "La Garenne" - white - 2018 - 750 ml

Free delivery above any 6 bottles
Order by the case to get the best price


Domaine de Montille sits on 17 hectares, mainly in Cote de Beaune.

The Domaine was created in the 1750s. It sat on a veritable treasure, in total, 12 hectares of magnificent terroir, planted with Pinot Noir in the Cote de Nuits and Cote de Beaune. When Hubert de Montille took over in the 1950s, the family Domaine had been reduced to its smallest size of barely 3 hectares. In 1983, Étienne started working at the Domaine. He asserted his style and philosophy while remaining true to his vision: authenticity, purity, elegance and balance.

The idea of minimal intervention speaks very clearly to the team when it comes to their terroir. There was total abandonment of chemical fertilizers and herbicides in 1985, and then fungicides and synthetic insecticides in 1995 before switching to organic, biodynamic in 2005. Finally, the domain became Ecocert Bio certified in 2012.

The appellation

"La Garenne" comes from the medieval Latin word "Warenna", a term signifying woods surrounded by walls or hedgerows that lords used for breeding and hunting small game, especially rabbit. (This is from where the expression "lapin de garenne" comes.) The vineyard "La Garenne" in Puligny, which belonged to the Maizières Abbey, is located in the village of Blagny.

It is a small vineyard with a surface of only 0.14 hectare located at the top of the slopes and planted around 1950. An austere and wind-swept area, it is just on the cusp of the heights of Puligny's Premier Crus. Nonetheless, when the vines are well-tended, this wine offers a grand elegance and freshness. Reserved, the wine is fine, tense, mineral and subtle. 

The wines, the style

Montille wines are known for their great aromatic purity. They always favor balance and elegance over power and extraction. The wines are classic expressions of Burgundy, of their appellations in general and of their specific terroirs in particular. The farming methods they use contribute to this individual style, and our winemaking methods aim to avoid excessive outside influences in order to bring out the equilibrium that can be found naturally in Burgundian terroir.

All our fruit is hand-harvested. Thanks to pneumatic presses, they can calibrate our presses to fit the quality of the grapes and the profile of the vintage. After a light settling, the musts are placed mostly in 600-liter barrels as well as in 228-liter barrels, where the alcoholic and malolactic fermentations take place.

They use approximately five to twenty percent new casks primarily made from Allier wood that sees a long yet light toasting. The first racking occurs after about one year of wood aging, after which begins the second, four- to six-month phase in stainless steel, which preserves the wine's freshness and tension. They finish the aging with a light fining followed by a similarly light and respectful filtration before bottling.