Domaine Bachelet-Monnot Puligny-Montrachet 2023

Why is this Wine so Yummy?

The domaine now works with 12 parcels in Puligny, many of which feature in this village cuvée. In the main, this wine comes from five well-placed sites—Les Meix, Les Enseignères, Corvée des Vignes, Les Noyers Bret and Les Houillères—where the youngest vines are 25 years old and the average age is considerably higher. Like all the whites, this fermented spontaneously and was raised in 350-litre barrels. The latest release is true to the Bachelet style of Puligny (that we love so much), with wonderful purity, good pulpy depth, lifted floral and citrus aromatics and a gorgeously precise, zesty, long, mineral personality.

“What can I say that I have not said before: This was a thrilling set of white and reds, the kind of wines where I want to order a couple of cases as soon as I have tasted it.”

 Neal Martin, Vinous

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“This tasting was an absolute tour de force. It is no longer a secret that the Bachelet boys, Marc and Alexandre, are making great white wines, and have been for some time, but now the reds are of the same standard, albeit from slightly less famous appellations. Time to add some to your cellar!”

Jasper Morris MW, Inside Burgundy

About Domaine Bachelet-Monnot

Brothers Marc and Alexandre Bachelet might be young but they are quick studies. They started Domaine Bachelet-Monnot in 2005 from a combination of family vineyards and long term leases. Their grandfather founded Domaine Bernard Bachelet et Fils in Chassagne-Montrachet and their father made the wines there.

Given the combination of exceptional vineyards, an excellent vintage, and the brothers’ attention to detail in the vines and in the cellar, the first release of the domain’s Puligny wines garnered immediate recognition, locally as well as internationally. In the conservative world of Burgundy’s top communes, such rapid rise to prominence is as rare as it is telling. The brothers do the Côte de Beaune’s rising generation proud.

The domain farms just over twenty hectares (50 acres) of vines. It is a mix of family-owned vineyards and longterm leased vineyards. Marc and Alex’s grandfather was a vigneron and created Domaine Bernard Bachelet et Fils in Chassagne-Montrachet. Their father, Jean-François Bachelet, made wine for most of his professional life at this domaine.

Following his studies at the Lycée Viticole in Beaune, Marc did internships at Domaines Lucien Muzard in Santenay and Parent in Pommard, as well as stints in the southern Rhône and in Australia. After similar studies, his younger brother Alex did internships at Domaines Nouveau in the Hautes Côtes and Bouzereau in Meursault, as well as at Monteillet in Côte-Rôtie. Both boys worked five harvests at their father’s domain prior to embarking on Bachelet-Monnot.

The seat of the domain is the family homestead in Dezize-lès-Maranges, just southwest of Santenay. In the vineyards, no herbicide is used and the rows are plowed regularly to manage weeds, aerate the soil, and cut the horizontal roots to encourage deep growth. In the cellar, the percentage of new barrels used is roughly 25%; the wine is aged for twelve months before being racked into tank (or, in the case of the reds, concrete vats) for another six to eight months of ageing on the lees before bottling. This, to one degree or another, is the general pattern of élevage for all of the wines made here of both colors.

In the Vineyard

Well we have little info on this. We’ll have to judge by site, vine age and what’s in the glass!

In the Winery

In terms of the winemaking, for the whites, the grapes are crushed before pressing and the juice ferments wild without settling. Maturation is in 350-litre barrels, with between 15 and 25% new wood and the wines spend their second winter in tank before bottling. For the reds, again, new oak is used sparingly. As Jasper Morris notes in Inside Burgundy, there is “no more cold maceration, a bit less sulphur, shorter vatting time with a few whole bunches. In short, a relaxation of control in order to allow more expression.” Apart from the Clos de la Boutière and Santenay Vieilles Vignes (which were destemmed), all were fermented with between 15 and 30% whole bunches, depending on the terroir.

Of note here, on trend with the rest of Burgundy we are seeing larger oak being used. This has the impact of reducing the rate of oxidation in barrel and moderating the impact of any new barrels compared to using barriques of 228L. The decrease in surface area to volume effectively lowering the oak units imparted. Deep dive into oak use in wine in the Wine Bites Mag “Q&A with Paul: “How does the percentage of new oak affect wine?”.

Where in the World is Domaine Bachelet-Monnot?

The Bachelet family Domaine is based in Dezize-lès-Maranges, southwest of Santenay at the southern tip of the Côte de Beaune. Domaine Bachelet-Monnot holds a suite of impressive vineyards in the Côte du Beaune.