1996 Domaine Leflaive Puligny-Montrachet

Community Tasting Notes (30) Avg Score: 91.6 points

• Options

  • Post a Comment
  • View joshabramson's profile
  • Report Issue

  11/2/2022 - joshabramson Likes this wine: 96 Points

  Based on the bottle I just drank, I personally think this wine deserves a higher score than what others are giving here. Does it have the weight of a village wine? Yes. But the freshness and energy here is exceptional. So bright, with great acidity and cut. Another friend and I both said at the same time that it reminded us of Coche, had a similar reductive quality. Wonderful example of aged white burg.

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View hprphf's profile
  • Report Issue

  7/16/2021 - hprphf wrote: 91 Points

  Hangover lunch at Otto. Lime green then golden in color. Crazy high acidity, notably less sweet/complex than other 96 Leflaive cuvées, but that sharpness has kept the bottle fresh. With time some sesame character, even if less intense. 90-91

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View vetty's profile
  • Report Issue

  7/16/2021 - vetty wrote: 93 Points

  good condition. slightly golden lime color.
  Cool aroma of pear, white flower, flint, wet stone. Medium+ salty finish. As a village wine, very good.

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View wernicke's profile
  • Report Issue

  10/20/2019 - wernicke Likes this wine: 90 Points

  top level village quality (most guessed PC), showing gunpowder, creme brûlée and stone fruit notes. As is often observed with Pierre Morey wines the sulphur is generous. Morey sulphurs his wines like Bill Gates donates to charity. It’s a lot. Too much, almost. The interesting thing here is even tho the sulphur is quite strong, it doesn’t hide the fruit like in a young PYCM. Probably because most of the sulphur has reacted to form a more stable compound, and isn’t pure KSO4 just floating around wily nily. There’s also no popcorn flavor from the malo. What you get instead is a creme brûlée flavor, which is likely to be a combination of the lactic compounds and maillard reactants from trace residual sugars. A little bit like how Sauternes evolves caramel notes from its sugars
  .
  The big question this bottle poses is- how much sulphur is enough? It certainly tastes very fresh. But in a sense it’s evolution is also stunted. No tertiary flavors are present. Compare it to a late release Pontinet Ampeau- sacrilege I’m sure- but Ampeau’s wines have reached a point of complete resolution, the ‘third act’ of a play as it were. Where you can find nutty, leesy, brandied flavors along with the fruit. To what extent that is desirable is probably a matter of personal preference. But I think it’s a fair question to ask, nonetheless. As for this wine, it’s incredible, if you find it, buy it and tell me how it evolves

  Do you find this review helpful? Yes - No / Comment

• Options

  • Post a Comment
  • View jerhardt's profile
  • Report Issue

  4/28/2016 - jerhardt wrote:

  The essence of what aged white burgundy should be. A fantastic bottle of wine that performs well above it's village status. Will be sad when it is gone.

  Do you find this review helpful? Yes - No / Comment

View all 30 Community Tasting Notes

Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.