Olivier Leflaive, Beaune Blanc, Clos des Monsnières, Burgundy, France, 2022

Producer Profile

Olivier Leflaive is a respected négociant and wine producer based in Puligny-Montrachet, in the heart of Burgundy’s Côte de Beaune.

Emerging from a long line of Burgundian vignerons, Olivier Leflaive founded his own house in the early 1990s, branching out independently from the famed Domaine Leflaive. Today, the estate encompasses approximately 17 hectares of owned vineyards and sources fruit from over 100 hectares of contracted growers across Burgundy, including prestigious areas such as Chablis, the Côte Chalonnaise, and the Côte de Beaune. Known for its refined white wines, the house also maintains a small but focused production of red wines and Aligoté. Beyond winemaking, Olivier Leflaive has become a benchmark for Burgundy hospitality, offering luxurious accommodations, vineyard tours, and fine dining through its award-winning hotel, bistro, and Klima restaurant.

Viticulture

The vineyards are enclosed on three sides by protective stone walls, nestled against the Montagne de Beaune and offering sweeping views over the Pommard vineyards and the wider Côte d’Or. Planted in 1986, the vines thrive in shallow clay-limestone soils layered over iron-rich gravel, providing ideal conditions for slow, balanced ripening of Chardonnay, resulting in wines of finesse and complexity. This exceptional vineyard, cultivated with a deep respect for nature through sustainable wine-growing practices, spans 6.14 hectares at an altitude of 320 to 350 meters. The vines, averaging 39 years in age, are meticulously hand-harvested to preserve fruit integrity and ensure optimal selection. Rooted in calcareous clay soils, the site offers a perfect balance of drainage and mineral richness, contributing to the elegance and precision of the wines. This elevated terroir, combined with thoughtful viticulture, yields Chardonnay of remarkable purity and expression.

Winemaking

The winemaking process begins with 100% whole grape pressing, preserving the integrity and aromatic finesse of the fruit. After a gentle 24-hour static settling to clarify the must, both alcoholic and malolactic fermentations take place in oak barrels, enhancing texture and complexity. The wine is then aged for a total of 12 months—8 months in oak barrels followed by 4 months in stainless steel tanks—to refine its structure and bring harmony to the final blend. The oak ageing involves 100% barrel use, with 10% new oak, offering a delicate touch of spice and depth while maintaining the wine’s purity and vibrant expression.

Tasting Note

The nose opens with aromas of citrus fruits such as mandarin. In the mouth, the structure offers a sensation of suppleness and deliciousness, carried by a beautiful fruity maturity.

Food Matching

Ideal on bruschetta's with pesto and candied tomatoes, a veal blanquette with mushrooms or even a Brillat-Savarin with truffles.