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Producer : Domaine Jacques Carillon
Region : Burgundy (France), France (France)
Bottle Per Case : 3 x 750 ml
Food Pairing : Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat
"The 2014 Puligny-Montrachet 1er Cru Les Referts had shut up shop on the nose when Jean-Jacques opened a bottle. This is very austere. The palate is vibrant and fresh with orange sorbet and spices, a killer line of acidity and a penetrating, minerally finish. The palate is more indicative of where this Les Referts will travel, but it will need 4-5 years in bottle to really show its mettle. Drink after and not before the 2014 Puligny-Montrachet Les Perrières - this is an outstanding wine."
94 points - Neal Martin, Wine Advocate, Dec 2016
|Bottles Per Case
|Domaine Jacques Carillon
|Burgundy (France), France (France)
|Smooth and silky whites
|Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat
|Floral, Fruity, Mineral
|Price of Case
The Carillon family has been making wine in the village of Puligny-Montrachet since 1520. The domaine is currently owned by Jacques Carillon. He joined the family vineyard in 1980 after studying at the winemaking school in Beaune. From 2010, the domaine has been divided in two by Jacques and Francois, Louis Carillon’s two sons. Jacques and his wife Sylvia started the domaine Jacques Carillon on their part.
The estate consists of 5.25 hectares of vineyards, mainly in the village of Puligny-Montrachet, as well as in Chassagne Montrachet, Saint Aubin and Mercurey. They produce puligny-montrachet, several puligny-montrachet premier crus, chassagne-montrachet and bâtard-montrachet, among others. The vineyard has always been managed with respect for the traditions of Burgundy and has gained fame as a producer of classic, often subdued but always compelling wines.
Viticulture is almost entirely organic. No herbicides are used and the soil is ploughed and turned by hand. Carillon prunes the vines very short to control production and limit yields. The vines are strictly defoliated.
Harvesting is done manually. The process of fermentation and élevage is done in barrels for at least a year. Before bottling, the wines are put into stainless steel tanks for six months to settle and clarify. The aim is to produce wines that properly express the terroir they come from.
It's important to remember that taste is subjective, and personal preferences play a significant role.
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