Domaine Sylvain Langoureau Puligny‑Montrachet 1er Cru La Garenne 2022

Winery Background and History

Founded in 1988 by Sylvain and Nathalie Langoureau, the estate now covers around 10 ha in Saint‑Aubin, Puligny, Meursault, and Chassagne. Certified organic, the family maintains low-yield viticulture, grass-covered vineyards, and manual harvesting. Their single-climat Chardonnays have earned acclaim for elegance, precision, and terroir expression, making the domaine a valued producer in Burgundy  .

Producer and Wine Maker

Sylvain and Nathalie oversee both vineyard and cellar. Grapes undergo hand-harvest, gentle pressing, and indigenous yeast fermentations in a mix of oak and stainless steel. Aging takes place over 11–12 months with about 20–30 % new French oak, on fine lees without bâtonnage, and bottled with light filtration to maintain purity and freshness .

Vineyards and Micro Climate

“La Garenne” is a prestigious Premier Cru climat on upper Puligny‑Montrachet slopes, featuring limestone-rich, well-drained soils. Continental Burgundy climate—with warm daytime warmth and cool nights—ensures balanced ripeness, bright acidity, and refined minerality. Slope and soil contribute to its chiseled structure  .

Vinification & Aging Methods

After manual sorting and pressing, fermentation begins with indigenous yeasts. The wine is aged 11–12 months on lees in 20–30 % new oak barrels and stainless steel, with no bâtonnage. Bottling includes light filtration to uphold brightness and texture  .

Tasting Notes

Displays pale-gold color. The bouquet includes white peach, jasmine, almond, and flint. On the palate it’s taut, with fresh citrus, saline minerality, stone fruit, and subtle creaminess. The long finish is mineral-driven and precise—weightless elegance that lingers  .

Food & Wine Pairing

Pairs well with seafood (scallops, lobster), buttery shellfish, roast chicken or turkey, grilled salmon, creamy risottos, and soft cheeses like Brie or Comté. Its tension and minerality also complement lightly spiced pork or mushroom dishes .

Service Methods and Temperatures

Serve at 12–14 °C in white Burgundy glasses. No decanting needed—opening 15 minutes beforehand is ideal. Avoid excessive chilling to preserve aromatics and texture  .

Storage and Aging Potential

Best drinking window is 2026–2040. If cellared at 12–14 °C with stable humidity, it will develop toasted nut, complex mineral layers, and continued tension while retaining freshness .

Grape Varietals & percentage used

100 % Chardonnay

ABV (Alcohol by Volume)

~14.5%

Scores

• Neal Martin (Vinous): 93/100 — “taut, fresh nose with flint and petrichor… linear palate… excellent…” 

• Allen Meadows (Burghound): 93/100 — “Granny Smith, citrus, acacia, soft spice… mineral, chiseled bone-dry finale. Drink: 2030+.”