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Olivier Leflaive Meursault 1er Cru Caillerets 2023 75cl.

Olivier Leflaive Meursault 1er Cru Caillerets 2023 75cl.

Within the Olivier Leflaive catalogue, the "Le Cailleret" 2023 is one of the great jewels of the house, usually considered by critics as an "unofficial Grand Cru" due to its location next to the mythical Le Montrachet. Derived from cailloux (stones). The soil is covered with small flakes of white limestone that reflect sunlight towards the clusters and provide perfect drainage. It is located in the same altimetric band as Le Montrachet. This privileged position gives the wine an aromatic complexity, density and mineral fineness far superior to the average Premier Crus of the Côte de Beaune.

Scores
94
Meadows
95
Tim Atkin
149,44€ VAT included
SKUVBL260029
Format75cl
Alcohol13.5%
WineryOlivier Leflaive
CountryFrance
AppellationCôte de Beaune
Wine typeWhite
Grapes100% Chardonnay
Vintage2023
Serving temp.10-12Cº

In stock

Winemaking

Grapes: 100% Chardonnay

The production process of Olivier Leflaive Premier Cru "Les Caillerets" 2023 follows the rigorous winemaking protocol applied by the maison for its aged Premier Cru whites. hierarchy, aimed at preserving the maximum mineral tension, the richness of the Chardonnay and the aging potential.

The 100% Chardonnay grapes are harvested entirely by hand in small perforated boxes (caissettes) of 13 kg to avoid crushing the grains. Upon arrival at the winery, the bunches pass through a manual selection table where imperfect grapes are discarded.

The whole bunches are introduced directly into the pneumatic press. A progressive pressing is carried out at low pressure to extract the purest flower must without astringent tannins. The must goes to tanks for débourbage (cold static decantation) for 12 to 24 hours to separate the thick lees.

The decanted must is transferred to French oak barrels. Alcoholic fermentation is carried out spontaneously with native yeasts. Next, the wine completes 100% malolactic fermentation, transforming malic acid into lactic acid to gain texture, body and natural stability.

The wine rests for 12 months in selected French oak barrels (with a proportion of 25% to 30% new oak). During the first months, bâtonnage (periodic stirring of the fine lees) is carried out to increase the glyceric sensation, the volume in the mouth and the nuances of fresh butter and nuts.

Once the aging in wood is completed, the wine is removed from the barrels and transferred to stainless steel tanks for 4 to 6 months. This final phase without wood allows the batches to be integrated, refine the structure and consolidate the citric acidity and mineral salinity. It is concluded with a light clarification, gentle filtration and bottling by gravity in a standard 75 cl format.

Tasting notes

View:

Very bright and crystalline straw yellow, with greenish flashes and clean golden nuances. Totally bright and transparent, with a fine, fluid tear that reflects good density and balanced alcohol.

Nose:

Nose of great purity, elegance and tension. Notes of Amalfi lime, lemon peel, orange blossom, jasmine and white stone fruit (white peach and Granny Smith apple) stand out. Subtle and aristocratic background from French oak (25-30% new), with memories of fresh butter, freshly baked brioche, sourdough and green hazelnut. Marked personality of beaten limestone (chert), chalk and saline breeze, typical of the rocky and thin soils of the plot Les Caillerets.

Mouth:

Precise, incisive and electrifying entry on the palate. Broad, fleshy and enveloping. It displays the creaminess and glyceric texture of aging on lees without being heavy, supported by a muscular and concentrated structure. It stands out for a common thread of clean and vibrant citric acidity that runs through the wine, providing enormous verticality and freshness. Finish of great length, very tense, firm and persistent. It leaves a saline, spicy and chalky memory with a long echo of toasted nuts and citrus zest.

Food pairing

Due to its profile of great structure, intense saline minerality and aging on fine lees, this wine requires haute cuisine dishes where the quality of the product and noble textures prevail:

  • Grilled lobster or lobster with tarragon butter or beurre blanc

  • Pan-seared king langoustines or large scallops

  • Turbot or sole a la Meunière

  • Wild sea bass or sea bream in salt

  • Pularda de Bresse or free-range chicken with morel sauce

  • Glazed beef sweetbreads

  • Comté AOP or Beaufort cheese (18 to 24 months of maturation)

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