Description

90-92 points Jasper Morris Assemblage across the village from borders with Chassagne to Meursault. Pale in colour and with a little oak present at the moment, out from under which emerge the floral notes which are so much a part of Puligny but which I largely missed between 2018-2020. Ripe grapes yet well handled, with a fine aftertaste. Drink from 2026-2029. (12/2023) 90 points Vinous The 2022 Puligny-Montrachet "Composition Parcellaire" has a fresh and delineated nose, quite focused, with Granny Smith apple and light flinty notes. The palate is well balanced with a fresh entry, tensile and quite Zen-like. A crisp, orange-rind-tinged finish lingers in the mouth. Very fine. Tasted at merchants' 2022 Burgundy tastings in London. (NM) (1/2024) Philippe, the son of the famous Paul Pernot, and his wife Mademoiselle Belicard, received her inheritance early from her side of the family so that they could begin their life together without waiting for much of their productive lives to inherit the prohibitively expensive vineyards that their extended families would leave them. Philippe is a genuine, gifted and hardworking Puligny Montrachet vigneron and winemaker. In each instance his wines are amongst the finest available, and whilst not cheap, remain very good value for money given the quality. Neal Martin writes: "Located in the heart of the village of Puligny is Domaine Pernot-Belicard, a less well-known producer perhaps, though their premises are certainly impressive. The internet seems undecided on whether it is “Belicart” or “Belicard”, though it should be the latter and without hyphen. I met with Philippe Pernot, the son of Paul Pernot, who established the domaine with his wife in 2009. His approach in the vineyard is one of lutte raisonee…" This small six-hectare domaine located in the heart of Puligny-Montrachet is making rapid strides. Philippe Pernot (a scion of the Paul Pernot dynasty) launched the Pernot Belicard label in 2009, gradually selling less and less to the négociants. In the vineyards, he cultivates the soils, de-buds aggressively and takes pains to retain his old vines in good health. The grapes are harvested by hand, with Philippe typically among the earlier pickers in the village. Since 2014, there’s more sorting, the grapes passing over a shaker table before being whole cluster pressed. Initially, the wines were bottled to make room for the new vintage, but Philippe, evidently an enquiring mind, felt that something was missing: now, the wines stay in barrel until August, but spend an additional three to six months in temperature controlled stainless steel tanks with the fine lees. The result, he contends (and I concur), are wines that are more integrated and complete. These are already very good wines, and Philippe possesses some enviable parcels, but it is his desire to refine and improve that marks this out as an estate to watch. – William Kelley, Robert Parker’s Wine Advocate.