Puligny-Montrachet Les Folatières 1er Cru 2024 Vincent Girardin

Tasting Note

At first, aromas of white peach and lemon zest emerge, followed by a refreshing note that tickles the nose, reminiscent of chalk and even with a slight salty undertone. A faint aroma, like that of a lit match, does not come to the forefront of the fruit notes but hovers barely perceptibly somewhere behind them. The wine’s palate is dense and straightforward; it is more reminiscent of the characteristic “mid-palate” of Folatières, with its distinctive firmness, than the airy character of Meursault. The acidity reliably supports all the components. It requires several years of aging for the oak notes to fully integrate into the bouquet. Serve at 12 °C.

Grape Varieties

Chardonnay and only Chardonnay. That is the rule of Puligny-Montrachet Premier Cru. However, the grapes develop their character in accordance with the terroir. Folatières is located on a mid-slope, where a thin layer of soil rests on a limestone base; thanks to this, the variety does not acquire the oily richness characteristic of lower elevations, but instead highlights notes of citrus and white flowers, as well as the steely structure typical of Puligny. Even from the same variety, the wine turns out differently.

Cellaring Potential

Best enjoyed between 2027 and 2036. At present, the wine is still too dense, and the oak and acidity have not yet achieved full harmony. If you wait until 2027, the initial fruity notes will begin to transform into nuances reminiscent of hazelnuts and honey. Store the wine horizontally at a temperature of 12–14 °C. It doesn’t matter whether it’s sealed with a screw cap or a cork. In any case, this wine needs time.

The Producer

A wine domaine and négociant: Vincent Girardin sits in Meursault with 33 hectares of its own vines in the Côte de Beaune, plus grapes from a network of growers who farm to the same rules. No herbicides or insecticides, hand-harvesting, low yields. Vincent Girardin himself came from a Santenay winemaking family and started at 19 with two hectares inherited from his parents. Éric Germain arrived as winemaker in 2002 and pushed the style towards precision rather than richness. When the business was sold in 2012 to Jean-Pierre Nié, the vines stayed with the Girardin family, so Germain, now managing director, rebuilt the holdings plot by plot.  Today the range covers  Santenay up to Aloxe-Corton, including Corton-Charlemagne, Bâtard-Montrachet and Le Montrachet. Natural yeasts, French oak, new wood used sparingly.

Terroir & Climate

“Les Folatières” is located on the mid-slopes of Puligny-Montrachet and, along with “Les Pucelles” and “Les Combettes,” is one of the prestigious Premier Cru vineyards representing this village. The soil consists of weathered marl and limestone mixed with clay; compared to the vineyards located closer to the village, the soil layer is thinner at these elevations. It is precisely this thin layer of soil that is a key factor. Thanks to it, the grapevine roots are forced to penetrate deep into the Jurassic-era bedrock, and this is precisely the source of the minerality characteristic of Puligny wines. The slope faces east, and the climate is semi-continental with Atlantic influence. Cool nights help preserve high acidity.

Winemaking

The winemaking approach here is deliberately restrained. The grapes are harvested by hand, and after two stages of selection, the whole clusters are pressed. Fermentation takes place in French oak barrels—with a moderate proportion of new barrels—using the natural yeasts already present on the grape skins. For most of the year, the wine is aged on fine lees, without fining and with minimal filtration. Bottling is carried out according to the lunar calendar. No frills. The main thing is to let the Folatières “speak” for itself, without the winemaker’s intervention.

Food Pairing

This wine’s intensity and citrus notes pair well with dishes that have a rich flavor but aren’t too heavy. We recommend:

• Bresse-style chicken with a light creamy sauce—a classic Burgundian pairing
• Pan-seared turbot or sole à la meunière. The butter highlights the wine’s texture
• “Comté” cheese, aged 18–24 months. Its nutty flavor harmonizes with the wine’s oaky notes
• On special occasions—lobster with melted butter

Serve at 12 °C. If the wine is too cold, its aroma will be suppressed.