Domaine Vincent Girardin Les Folatieres Premier Cru, Puligny-Montrachet, France

喬丹普里尼-蒙哈榭一級(jí)園干白葡萄酒

點(diǎn)擊次數(shù)：3693

The 2018 Puligny-Montrachet 1er Cru Les Folatières is showing beautifully, revealing notes of pear, crisp peach, white flowers, honeycomb and nutmeg, followed by a medium to full-bodied, bright and fleshy palate that's lively and mineral. This is another beautifully balanced wine from Eric Germain.

The 2017 Puligny-Montrachet 1er Cru Les Folatières bursts with aromas of citrus oil, mandarin and crisp yellow apples mingled with warm brioche, wheat toast and struck flint. Medium to full-bodied, satiny and textural, it's racy and precise, with a crisp core of fruit and a long, penetrating finish.

The 2016 Puligny-Montrachet 1er Cru Les Folatières bursts with expressive aromas of peaches, tangerine, white flowers, subtle spices and honeycomb. On the palate, it's full-bodied, fleshy and textural, with a lavishly satiny attack, ripe acids and an attractively precise, saline finish. This doesn't display the cut or tension of the 2017 rendition, but it's a pretty Folatières that will offer a broad drinking window.

Tasted blind at the annual “Burgfest” tasting in Bouilland. The 2013 Puligny-Montrachet 1er Cru les Folatières has a slightly muddled bouquet that lacks precision, more resinous than its peers with baked apple notes coming through with aeration suggesting an early picking. The palate is well balanced but not the most complex, with bitter lemon and orange rind, a pinch of spice, yet it is missing a little clarity on the finish. Tasted May 2016.

Tasted blind at the Burgundy 2011 horizontal tasting in Beaune. The Puligny-Montrachet 1er Cru les Folatières 2011 from Vincent Girardin has a generous and outgoing, but rather straightforward, bouquet with tangerine and apricot blossom scents that are well defined, but do not exactly engage the cerebral membrane. The palate is better than the nose suggests with a fine line of acidity, crisp citrus fruit with touches of dried apricot and quince that dovetail into a poised finish. Give this 3 or 4 years for the aromatics to awaken.