Matrot, Puligny Montrachet 1er Cru La Garenne 2019

Description

About the Producer

Thierry decided in 2000 to fully switch to organic farming without the use of herbicides. Through bud picking and green harvesting, the goal of reducing yield is achieved. The winery's target yield is 35 hl/ha for Pinot Noir and 45 hl/ha for Chardonnay. When brewing baijiu, Thierry is very particular about harvesting, and will wait as long as possible to fully mature, while avoiding over-ripening and possible mold infection. After harvesting the broken skins, first cool down the juice to 15°C and let it stand for 24 hours to allow the fermentation to proceed stably. Then it is imported into oak barrels for cultivation and fermentation. Under the influence of organic farming methods, a healthier flora ecology is created. Through natural yeast fermentation, it also brings out more variable aroma levels. In order to avoid the excessive influence of new oak barrels, the village-level and first-level gardens only use old oak barrels that are 1 to 5 years old. The barrels are aged with gentle agitation depending on the year, and are kept in barrels for as long as possible until the next vintage. Thierry brews the classic Meursault village-style liquor that French fine dining restaurants are snapping up. The characteristic aroma of creamy hazelnuts, the rich fruit impression and the elegant acidity structure bring out the individual differences of the terroir. The time of each wine is determined according to the degree of drinking, and it has become a boutique winery highly recommended by French sommeliers.