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Saint-Aubin 1er Cru En Remilly

Olivier Leflaive, Saint-Aubin 1er Cru En Remilly 2015

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Notes

The philosophy of Olivier Leflaive is to produce simply great wines. There are no secrets to this – everything starts in the vines with good grapes. Olivier, Franck and their team are lucky to have strong relationships with some of the best winegrowers on the Côte, people who grow their vines with care and attention.

Although the quality of the harvest is key, vinification and ageing also play a major role in bringing out the essence of each appellation. Franck Grux and Philippe Grillet make it their daily task to ensure the quality of the wines and respect for the terroir. As such, the estate’s approach is to treat each cuvée individually.

Olivier Leflaive’s vocation is not just about making good wine. It is also about bringing a human face to the world of wine and breathing fresh life into it. Maintaining a personalized and convivial relationship with his clients, taking the time to share the richness, diversity and sensitivity of the world of wine through a complete oeno-touristic immersion from vine to glass – these are some of Olivier Leflaive’s other ambitions.

Remilly come from the Gallo-roman name 'Romillus', former owner of this land.

Tasting notes:
'A vineyard that is always picked early at Olivier Leflaive, this is close to Puligny-Montrachet in more ways than one. Stony, chalky and elegant, it’s oral, very mineral and long, with smoky, struck match undertones, scented oak and a long, refreshing finish.' – Tim Atkin, 94/100

'Notes of almond, cinnamon, spices, a fine and charming wine which evolves on fatness and richness with age.' – Winemaker

Terroir:
This terroir protects from frost in the area of Montrachet. It is the historical terroir of Saint Aubin, ravaged by phylloxera then cultivated since the seventies in Limestone soil. In the night, grapes are still warmed by summer heat, leading to a mineral character, like flint in a dynamic style. The soil used is Calcareous Clay.

Viticulture:
Maximum yield authorized is 68 hl/ha and they make use of a sustainable wine-growing method. The harvest is 80% manual and 20% mechanical.

Vinification:
At their arrival in their cellar, the grapes are immediately and carefully pressed with a pneumatic press before finning and filtration takes place.

The philosophy of Olivier Leflaive is to produce simply great wines. There are no secrets to this – everything starts in the vines with good grapes. Olivier, Franck and their team are lucky to have strong relationships with some of the best winegrowers on the Côte, people who grow their vines with care and attention.

Although the quality of the harvest is key, vinification and ageing also play a major role in bringing out the essence of each appellation. Franck Grux and Philippe Grillet make it their daily task to ensure the quality of the wines and respect for the terroir. As such, the estate’s approach is to treat each cuvée individually.

Olivier Leflaive’s vocation is not just about making good wine. It is also about bringing a human face to the world of wine and breathing fresh life into it. Maintaining a personalized and convivial relationship with his clients, taking the time to share the richness, diversity and sensitivity of the world of wine through a complete oeno-touristic immersion from vine to glass – these are some of Olivier Leflaive’s other ambitions.

Remilly come from the Gallo-roman name 'Romillus', former owner of this land.

Tasting notes:
'A vineyard that is always picked early at Olivier Leflaive, this is close to Puligny-Montrachet in more ways than one. Stony, chalky and elegant, it’s oral, very mineral and long, with smoky, struck match undertones, scented oak and a long, refreshing finish.' – Tim Atkin, 94/100

'Notes of almond, cinnamon, spices, a fine and charming wine which evolves on fatness and richness with age.' – Winemaker

Terroir:
This terroir protects from frost in the area of Montrachet. It is the historical terroir of Saint Aubin, ravaged by phylloxera then cultivated since the seventies in Limestone soil. In the night, grapes are still warmed by summer heat, leading to a mineral character, like flint in a dynamic style. The soil used is Calcareous Clay.

Viticulture:
Maximum yield authorized is 68 hl/ha and they make use of a sustainable wine-growing method. The harvest is 80% manual and 20% mechanical.

Vinification:
At their arrival in their cellar, the grapes are immediately and carefully pressed with a pneumatic press before finning and filtration takes place.

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TA 94

Country

FR

Region

Burgundy

Style

White

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