Domaine Leflaive 부르고뉴 블랑

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Domaine Leflaive
2006 Bourgogne Blanc

Two parcels

Les Houlières: 4.23 acres planted in 1979 and 1982

Les Parties: 3.78 acres planted in 1998, 1999 and 2003

Cultivation: 100% biodynamic

In 2005–2006, winter began early, was cold and lasted a long time! The first frosts occurred in mid-November and, with the exception of several days at the start of December and in mid-February, continued on a regular basis until March 19. Temperatures plunged to five degrees Fahrenon December 30. The period was marked by frequent snow flurries, though they did not cover the ground for long or accumulate substantially. The winter thus registered a net hydric deficit.

March was damp, with an accumulation of 5.35 inches of precipitation, while April mitigated the dampness with varied weather. May was cool, though disrupted by rainstorms, resulting in considerable risk of mildew. It wasn’t until June 8th that the vines enjoyed the warmth and sunshine favorable to flowering. Lovely summer weather then set in until the end of July. Thanks to this, flowering was over in record time and the fruit set was precocious. The grapes fattened quickly, and the grape bunches were fully formed by July 10 to 12. By contrast, August was a cold and damp month, slowing maturation.

As for September, it was marvelously sunny and bright, fully justifying its reputation as the month determining quality. The weather remained dry, with beautiful days at high temperatures, favorable to excellent grape ripening. The patches of botrytis that had started to develop in August were stabilized.

Harvest ran from September 20 to 27. The Chardonnays, which were very ripe and which could have toppled over quickly into over-ripeness, had to be followed closely and harvested in the correct order.

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89 points

Domaine Leflaive - 2006 Bourgogne Blanc

"Beautifully rich for such a lowly appellation in the Burgundy hierarchy. It is soft, open, dense, with ripeness and balancing acidity as well as flavors of pineapple and citrus pointing up the richness, just touched by wood." - Roger Voss

May 2009

Long, gentle pneumatic pressing, débourbage over 24 hours, then racking and running into cask of the must

Alcoholic fermentation in oak casks, 12% new (maximum 1/3 Vosges, minimum 2/3 Allier)

Matured 12 months in cask, then aged 6 months in tank and prepared for bottling

Homeopathic fining and very light filtering, if necessary

[lily]

제가 참 좋아하는 와인입니다^^

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