Sylvain Langoureau Puligny Montrachet 1er Cru La Garenne 2023

Winery Background and History

Founded in 1988 by Sylvain and Nathalie Langoureau, this family estate spans about 10 ha across Saint‑Aubin, Puligny, Chassagne, and Meursault. Certified organic, they maintain low-yield viticulture, grass-covered vineyards, and manual harvesting. Over decades, their terroir-driven white Burgundies—especially single-climat wines—have garnered attention for precision, minerality, and elegant expression at fair prices  .

Producer and Wine Maker

Sylvain and Nathalie personally manage vineyard and cellar operations. They hand-pick grapes, ferment with indigenous yeasts in both oak (20–30% new) and stainless steel, and age on fine lees for 11–12 months without bâtonnage. Light filtration preserves freshness. Their meticulous approach ensures each bottling, including La Garenne, is a pure reflection of place  .

Vineyards and Micro Climate

“La Garenne” is a premier cru perched on upper Puligny‑Montrachet slopes, planted on shallow, limestone-rich, well-drained soils. The continental Burgundy climate offers warm days and cool nights, producing wines with bright acidity, refined minerality, and structural elegance—all hallmarks of high-altitude terroir  .

Vinification & Aging Methods

Hand-harvested fruit is gently pressed and fermented with native yeasts in a mix of oak and stainless steel. It then ages for 11–12 months on fine lees in barrels (20–30% new). This wine spends no time in bâ tonnage, maintaining tension and freshness. Bottles are lightly filtered to uphold vibrancy .

Tasting Notes

Pale gold in color. Aromatics feature white peach, jasmine blossom, almond, citrus peel, and flinty minerality. The palate is taut and elegant—citrus, stone fruit, saline drive, and delicate creaminess—finishing with weightless mineral precision and lasting clarity  .

Food & Wine Pairing

Pairs beautifully with shellfish (scallops, lobster), roasted poultry, grilled salmon or trout, creamy risottos, and soft cheeses like Brie or Comté. It also complements lightly spiced pork or dishes with mushroom and herb nuances .

Service Methods and Temperatures

Serve at 12–14 °C in a white Burgundy glass. No decanting required—simply open 15 minutes prior to serve. Avoid serving too cold (<11 °C) to preserve aromatic complexity and texture .

Storage and Aging Potential

Best enjoyed between 2026–2040. When cellared at 12–14 °C and ~70% humidity, it will evolve tertiary layers—honeyed nuts, toasted minerals—while retaining its crisp structure and clarity .

Grape Varietals & percentage used

100 % Chardonnay

ABV (Alcohol by Volume)

13 %

Scores

• Neal Martin (Vinous, 2022 vintage—but indicative): 93/100 — “taut, fresh nose with flint and petrichor… linear palate… excellent… Drink 2026–2040.” 

• Allen Meadows (Burghound, 2022): 93/100 — “Granny Smith, citrus… minerally, chiseled bone‑dry finale. Drink from 2030+.”