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Olivier Leflaive Pommard 1er Cru Chaponnières 2018 75cl.

Olivier Leflaive Pommard 1er Cru Chaponnières 2018 75cl.

The Olivier Leflaive Pommard 1er Cru Chaponnières 2018 is a single-varietal red wine of 100% Pinot Noir made in the Côte de Beaune (Burgundy). It comes from Les Chaponnières , one of the most traditional Premier Cru estates located in the southern sector of Pommard, located just below the prestigious Les Rugiens-Bas estate.

Located on the lower slope of the southern sector of Pommard, bordering Les Croix Noires and Les Fremiers . Its clay-limestone soil is deep, dense and rich in iron oxides, which gives the wine its powerful, muscular and markedly earthy structure.

A warm, sunny harvest allowed for full ripeness. At Les Chaponnières , the heat of 2018 rounded out the natural tannic firmness of the vineyard, contributing a sweeter and more approachable dark fruit without losing the structural tension characteristic of Pommard.

Scores
92
Neal Martin
90
Meadows
94,14€ VAT included
SKUVTI260037
Format75cl
Alcohol13.5%
WineryOlivier Leflaive
CountryFrance
AppellationCôte de Beaune
Wine typeRed
Grapes100% Pinot Noir
Vintage2018
Serving temp.16-18ºC

In stock

Winemaking

Grapes: 100% Pinot Noir

The production of Olivier Leflaive Pommard 1er Cru Chaponnières 2018 combines Burgundy tradition with thermal and extraction control adapted to the warmth of the 2018 vintage, managing to polish the naturally firm tannins of the Les Chaponnières vineyard.

The harvest is carried out entirely by hand at the optimal moment of phenolic ripeness. The grapes are collected in small 13 kg crates to prevent premature breakage. Upon arrival at the winery in Puligny-Montrachet, a double sorting process is performed on a sorting table to remove any imperfect bunches or berries. The bunches are destemmed entirely to prevent the stems or stalks from contributing green tannins or bitter astringency. The whole grapes go directly into the fermentation vats without being crushed. The must and skins are kept at a low temperature for 4 to 5 days. This aqueous maceration phase gently extracts the primary aromas of fresh fruit and coloring matter before alcohol production begins.

Fermentation takes place with native yeasts in open, temperature-controlled vats. Given that Les Chaponnières is a vineyard with a strong structure and 2018 was a warm year, extraction was managed with particular restraint. Once fermentation is complete, the free-run wine is separated. The skins undergo very gentle pneumatic pressing to obtain the press wine. After static settling for 24 to 48 hours to remove the coarser lees, the wine is ready for barrel aging.

The wine is then transferred to traditional Burgundy barrels. During the following spring, malolactic fermentation occurs spontaneously, rounding out the wine's acidity. Aging lasts between 16 and 17 months, with 30% of the barrels being new, medium-toast oak to integrate spicy notes without masking the ferrous character of the soil. The barrels selected for the Chaponnières cuvée are blended in stainless steel tanks to ensure consistency. Light clarification is performed if necessary, avoiding heavy filtration to preserve the wine's rich texture and full mouthfeel.

Tasting notes

View:

Deep, intense ruby red color, medium-high intensity, clean and bright. Dense, slow-falling tears. Subtle violet reflections at the rim.

Nose:

Concentrated aromas of cassis, blackberry, black plum, and black cherry compote. Deep notes of damp earth, undergrowth, dry leaves, and a marked ferrous/saline nuance imparted by the iron oxide-rich soils bordering Les Rugiens . Hints of freshly ground black pepper, clove, hints of coffee bean, cedar, and a subtly toasted background.

Mouth:

Powerful, ample, and fleshy. It fills the mouth from the first sip with a sensation of volume and fruity density. The tannins are present, firm, and structured, yet rounded and polished by the ripeness of the 2018 vintage, avoiding the rustic or drying character of Pommard in cooler years. It maintains a lively, well-integrated acidity that supports the wine's weight, providing tension on the palate and preventing it from becoming heavy. It boasts great length and persistence. The aftertaste reveals notes of candied black fruit alongside mineral, metallic, and spicy hints.

Food pairing

The potency and mineral-ferrous profile of Les Chaponnières in a warm year like 2018 demand meats with good protein and fat content to integrate the tannins:

  • Grilled ribeye steak or entrecote, cooked to your liking, with flaked salt and black pepper.

  • Venison medallions with cranberry sauce or a wild boar stew with aromatic herbs.

Slow-cooked preparations with dark stocks enhance the volume and meaty texture of the 2018 vintage:

  • Boeuf Bourguignon

  • Beef cheeks in red wine

The Chaponnières plot stands out for its striking background of leaf litter and damp earth, creating a perfect harmony with the seasonal mushrooms:

  • Stews of morels or boletus edulis sautéed with fine butter or served on a potato parmentier.

  • Mushroom and truffle risotto or an open omelet with black truffle highlight the tertiary and mineral nuances of the wine.

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