The wine of the month

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David Moret, Puligny-Montrachet, 2022

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5,0 NJP of 5,0 NJP

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August 2024: David Moret, Puligny-Montrachet, 2022 (83 EUR/92 USD; selling price to restaurants in Sweden i.e. price exclusive VAT) white dry wine, Côte de Beaune, Burgundy, France, 5,0 NJP of 5,0 NJP (100 points of 100 points) (By Nenad Jelisic)

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This is the best 100% Chardonnay-wine that NJ Wines has tasted so far this year. It is absolutely fabulous. David Moret Puligny-Montrachet 2022 is a dry, fresh, fruity, full-bodied, spicy, complex and flavourful wine. The aroma, which feels almost perfumed, is big, spicy and complex. In it one finds butter, citrus fruits, ripe yellow fruits, vanilla, minerals and freshly baked brioche. The flavour is big, complex, spicy, creamy, dry, fruity, full-bodied and fresh. In it one finds sweet spices, butter, ripe yellow fruits, citrus fruits and minerals. The aftertaste is long, slightly bitter, buttery, mineral and fresh. Everything mentioned above contributes to that David Moret Puligny-Montrachet 2022 is an ageable wine that can be aged up to 10 years, that is, up to 2034. But already now this absolutely fabulous wine is ready to be enjoyed with great pleasure.

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This brilliant wine should be enjoyed at 10 to 12°C, as an aperitif-wine or wine to hang out with friends, from large Burgundy glasses, if possible, from Orrefors, Spiegelau or Riedel. Or with grilled salmon fillets with buttery mashed potatoes and white wine sauce, or with grilled cod fillets brushed with tasty virgin olive oil with grilled red pepper, butter tossed new potatoes with dill and chives and white wine sauce, or with oven-roasted corn chicken stuffed with smoked bacon with grilled red pepper and zucchini and oven-fried thin potato slices in virgin olive oil and béarnaise sauce, or with creamy lobster soup with baguettes filled with garlic butter, or with freshly baked brioche filled with Philadelphia-soft cheese and thin slices of cold-smoked salmon.

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The soil on which the vines for this wine grow consists of clay, marl (a clayey soil that contains a lot of lime) and limestone. The soil like this has very good drainage properties, which does that the vines have to go very deep to find water. The grapes for the wine are harvested by hand and carefully selected both in the vineyard and upon arrival at the winery. After the destemming process and crushing process, the grape mass, which consists of pulp, grape skins and seeds, goes into a pressing machine. When the pressing is complete, the extracted must is poured into French oak barrels, 20% of the barrels are new, where it is fermented and malolactic fermented under a controlled temperature between 22 and 24 degrees. Then the wine is aged, in the same oak barrels in which it had been fermented and malolactic fermented, for 12 months. After aging, the wine is bottled and aged for another 6 months before it is released on the market. The wine is fermented with native yeast, i.e. yeast that grows on the skins of the grapes, and it is neither clarified nor filtered.

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David Moret Puligny-Montrachet-wines are imported to Sweden by Swedish Brand.