Domaine Potinet-Ampeau Puligny Montrachet 2014
Expressive and complex. Primary notes of orchard fruits mingle with subtle citrus undertones. There's a floral elegance and a touch of minerality that adds depth. On the palate, the wine is rich and full-bodied, a harmonious balance between fruit, acidity, and texture. Yellow fruits, including peach and nectarine. The citrus elements persist, providing a refreshing zing that adds vibrancy. A well-defined structure with a noticeable backbone of acidity. This acidity not only contributes to the wine's freshness but also ensures a good potential for aging. The mouthfeel is luxurious, and the wine has a lingering finish, leaving behind a trail of nuanced flavors and a subtle touch of oak, if barrel-aged. Puligny-Montrachet is celebrated for its finesse and purity, This is a well-crafted wine from a vintage that remains fresh and easily accessible, but which will age well.
Domaine Potinet-Ampeau
Vincent Durrieu is the fifth generation of this family to work the domain, continuing with very traditional Burgundian methods. And it’s a noble tradition.
The Domaine Potinet-Ampeau is one of very few to make wine meant to be laid downand to hold vintages in their own cellars to allow them to age correctly before release.
The family had strong ties to the American market as early as the 1920s, when Vincent’s grandmother’s family, winemakers in Meursault, were among the first to export to the US. And it was Vincent’s grandparents who, in 1951, started keeping ‘vins de garde’, so the domain always has an impressive array of older vintages on offer.
The Domaine Potinet-Ampeau is situated in the village of Monthelie in the southern part of the Cote de Beaune, near to Meursault, Volnay and Auxey-Duresses.The domain works 21.5 acres and produces as much red as white in appellations in the villages of Puligny-Montrachet, Meursault, Auxey-Duresses, Volnay, Pommard and Monthelie. The vines are on average 30 years old, and the vineyards are plowed (without herbicides) and treated reasonably with natural compounds.
Vinification
The majority of the harvest is done by hand. Vinification takes place entirely in their cellars. Red grapes are sorted in the field at the moment they are picked if need be. Most ‘cuvees’ are then de-stemmed and crushed. A traditional maceration of at least 17 days takes place in tanks that maintain the temperature at 12C for the first few days in order to extract the maximum of Pinot Noir aromas. Each tank is pumped over regularly and punched down occasionally. In certain years, a final warm maceration is allowed to take place. In years where the natural sugar are low, the must is chaptalized, meaning sugar is added. Recent Burgundy vintage have rarely needed to be chaptalized, however.
Alcoholic fermentation for the reds takes place naturally with the addition of yeast or enzymes. The marc is then pressed (mechanical press). Then the wine is left to settle out for 24 hours before being sent down to barrels in the cellars by gravity. Whites are pressed directly (mechanical press). The musts are left to settle for 24 hours and chaptalized if necessary. They are they taken down to barrels in the cellars by gravity. They are maintained at a temperature of 20 C to allow the alcoholic fermentation to take off. This temperature also permits the wines to keep subtle aromas. Generally this fermentation takes place slowly, over several weeks.
The wines are raised in Allier oak barrels. The maximum proportion of new oak is 30% per year. Whites receive a ‘batonnage’ every 2 weeks until the malolactic fermentation finishes, usually during the following spring.

‘Battonage’ allows the lees to remain in suspension, nourishing the wine and making it ‘fat’. Once the malo is finished, the wines are racked and returned to the barrels.The maturation of the whites lasts 16-22 months. For the reds, maturation lasts 16-18 months. For all of these wines, the final stage is done in tanks where the various barrels of each appellation are assembled to ensure a consistent, pure ‘cuvee’. The wines are then bottled at the domain by a specialist bottling company after having been fined and filtered (for the whites), or lightly filtered (for the reds).
The bottled wine is then aged in their excellent cellars where the elements necessary for conservation are ideal and naturally present (humidity, temperature). They then wait for the time to be right. Most of the production goes to export and to individual clients. A part of the production each year is kept in reserve for long aging before being sold when they are mature.
Appellations
White
- Bourgogne Blanc
- Bourgogne Aligote
- Monthelie
- Meursault
- Meursault ‘Les Rougeots’
- Puligny-Montrachet
- Puligny-Montrachet 1er Cru ‘Les Champs Gains’
- Meursault 1er Cru ‘Les Charmes’
- Meursault 1er Cru ‘Les Perrieres’
- Meursault 1er Cru ‘Pourusot’
Red
- Monthelie
- Volnay
- Monthelie 1er Cru ‘Les Champs-Fulliots’
- Monthelie 1er Cru ‘Les Riottes’
- Auxey-Duresses 1er Cru ‘Les Duresses’
- Volnay 1er Cru ‘Les Santenots’
- Volnay 1er Cru ‘Clos des Chenes’
- Volnay 1er Cru ‘Les Carelles’
- Pommard 1er Cru ‘Les Pezerolles’
BURGUNDY 2014 VINTAGE
2014 was a year for maxims in Burgundy. One was the ‘don’t count your chickens’ warning. And another, a keystone in Burgundy wine making, was ‘September makes the wine’. Simple truths to heed.
After three very small harvests, Burgundy urgently needed to fill its cellars. And despite some heart-breaking setbacks and a growing season that was jumbled in disorder, a decent amount of wine was produced. Not enough, of course. But ‘correct’, as the French would say.
There was no winter to speak of, followed by a mild and sunny period from February through April that saw some rain, but less than normal. The vine got going early, and talk was of a late August harvest.
But May was cool and rainy, which slowed the development. The vine began to flower in the last week of May in the southern part of the region. So at that point, counting the traditional 100 days from flowering to harvest, picking would start in early September. The weather during the flowering period was sunny and warm with just enough rain for this critical period to unfold and to finish.
And then early June was hot. Summer hot. As June was in 2003, some have said. This speeded things up. The flowering in the northern part of the region, and in those vineyards at higher altitudes, got a kick that would help them to phenolic maturity later.
With these conditions, fruit began to appear soon thereafter, and by the end of June small grapes had formed and clustered. The hot dry conditions however led to both millerandage (unevenly formed bunches made up of normal grapes and thick-skinned seedless berries ) and coulure (buds that never flowered), both of which reduce the overall crop, but which can give concentration to the remaining fruit.
Flowering and fruit set was certainly among the earliest of the past twenty years, with as much as a week head start on what would be considered normal here. And if you compare 2013 to 2014, we were three weeks in advance.
Then disaster struck. At the end of June, a series of violent hail storms ripped through the region. One in the Cote de Nuits, where parts of Nuits and Chambolle-Musigny were hit with 20% crop loss. The other two in the Cote de Beaune: the first, widespread, ranging from Meursault in the south and on up to the Corton Mountain and Savigny les Beaune, caused substantial damage; the other, painfully localized, tore through the premier cru hillsides of Pommard and Volnay. The latter was the newsmaker, with up to 80% crop damage in some sectors, but also because this was the third consecutive year that Pommard and Volnay had been seriously damaged. There have been subsequent financial worries for small producers who were not insured.
Yet, despite these disasters, from Macon to Chablis there was a serious crop on the vines. Weather in July was mixed. Hot and sunny, then cloudy and cool. Constant rumblings of thunder in the distance kept everyone on edge.
Hail damage often leads to mildew, so vigilant vineyard work was crucial as the rains came and August turned cool, wet and gloomy, more like winter than the previous winter had been. Maturity stalled on the vine. And with the ever-present risk of rot cast a pall on the chill August air.
As we reached September, with fingers crossed, Burgundians put their hopes in the maxim that ‘September makes the wine’. Because in 2014, it was make or break. We needed a glorious September, and that’s exactly what we got. Light, warm northerly winds. Warm days, cool nights. Everything needed to salvage the potential mess that August had served up. In the end, we had the best harvest conditions that we have seen in many years.
Picking started on 8 September in the south, around the 15th in the Cote and Chablis, and finished around the 26th in the Hautes Cotes.
The crop came in healthy. There was no rot. And with normal sorting work in the winery (mostly where there had been hail damage) we brought in one of the healthiest harvests in recent years. The whites are balanced and intense. The reds show good ripe fruit. Some say the best vintage since 2009. A miracle!
PULIGNY-MONTRACHET
COTE DE BEAUNE
Many think of Puligny-Montrachet, along with Chassagne-Montrachet, as the most perfect expression of the Chardonnay grape. As always of course, it depends on who makes the wine. But one thing is certain, the premiers crus do have pedigree, with most of them bordering the north side of the grands crus. The village wines are produced mainly in the flat-lands to the west of the village itself. Plots which adjoin the hamlet of Blagny produce a red wine, but in tiny quantities.
Produced only in the commune of Puligny-Montrachet, appellation Puligny-Montrachet includes 17 premiers crus. The commune of Puligny-Montrachet also produces 4 grands crus
Wine
Red wine is fast disappearing from Puligny-Montrachet due to the world-class reputation of and subsequent demand for the whites. A well-made one should be brilliant greeny gold color, becoming more intense with age. The bouquet brings together hedge-row blossoms, grapey fruit, almonds and hazelnut, lemon-grass and green apple. Milky and smoky mineral aromas are common, as is honey. Balance and concentration are the hallmarks of a good Puligny.
Terroirs
Brown limestone soils and soils where limestone alternates with marl and limey-clay are prevalent. The soils are deep in some places, and in others, the rock is exposed at the surface. Where there are clay alluvia, these are coarser higher up the slopes and finer at the base. Expositions run east and south-east at altitudes of 230-320 meters.
Color
Almost all whites - Chardonnay
Reds - Pinot Noir
Production surface area
1 hectare (ha) = 2.4 acres
Whites : 206.72 ha (including 96.58 ha Premier Cru)
Reds : 1.26 ha (including 0.27 ha Premier Cru)
Food
Puligny-Montrachet should be concentrated and well-bred. Balance, aromatic complexity, and purity call out for delicate but rich food. Poultry in sauce or sauteed veal with mushrooms. They go well with foie gras, lobster, crayfish, and grilled fish. On the cheese-board, it works with creamy goat cheeses or soft-centered cheeses like Brie de Meaux.
Appellations
Red wines from the defined area of this appellation may use the alternative appellation 'Cote de Beaune Village'
The following climats are classified as grands crus:
Chevalier-Montrachet
Batard-Montrachet
Bienvenues-Batard-Montrachet
Criot-Batard-Montrachet
On the label, the appellations 'Puligny-Montrachet' and 'Puligny-Montrachet 1er Cru' may be followed by the name of a specific vineyard, known as a climat.
The following climats are classified as premier cru:
Champ
Clavaillon
Clos de la Garenne
Clos de la Mouchère
Hameau de Blagny
La Garenne
La Truffière
Le Cailleret
Les Chalumaux
Les Combettes
Les Demoiselles
Les Folatières
Les Perrières
Les Pucelles
Les Referts
Sous le Puits
The following climats are village wines from a single vineyard, known as a lieu-dit:
Au Paupillot
Brelance
Champ Croyon
Corvée des Vignes
Derrière la Velle
La Rousselle
La Rue aux Vaches
Le Trézin
Le Village
Les Aubues
Les Boudrières
Les Charmes
Les Enseignères
Les Grands Champs
Les Houlières
Les Levrons
Les Meix
Les Nosroyes
Les Petites Nosroyes
Les Petits Grands Champs
Les Reuchaux
Les Tremblots
Meix Pelletier
Noyer Bret
Rue Rousseau
Voitte
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