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Puligny Montrachet Premier Cru 'Champs Gains' 1997

The Experience

Drink When...
Listen To...
How Can I Keep From Singing by Enya
Think About...
You will?
Drink With...
Tender chicken with creamy parmesan and fennel polenta

The Oddbins Take

‘Puligny, will you marry me darling?’ ‘Why yes, Oddbins, I love you!’ *Wakes up with a start* Oh cripes, we’ve been daydreaming again. We were having this incredible dream, where Puligny Montrachet, in all her dazzling, creamy, subtle charm, had just agreed to be our immortal beloved. The moment was perfect – we’d got the food just right, with tender chicken with creamy parmesan and fennel polenta – and the music just right (you can’t beat Enya for a proposal) and then… we woke up. Oh, Puligny…

The Vital Statistics

Puligny Montrachet, Burgundy
AOC Puligny Montrachet
Bottle Size
Regular - 750ml
Alcohol Units

In stock



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The Style

Chardonnay (100%)
Light Full bodied
Dry Sweet

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  • Puligny Montrachet Premier Cru 'Champs Gains'
Puligny Montrachet Premier Cru 'Champs Gains'

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In 1976, Maine and Jean-Marie Guffens-Heynen left their homeland, Flanders, for Burgundy. These young students gave themselves one year to learn French and discover wine. When they arrived, Jean-Marie started studying viticulture in the agricultural high-school in Davayé and Maine worked for local wine growers. Short after, they become managers of a small estate in the Mâconnais region. They learned how to work the vineyard and Jean-Marie how to vinify the wine. In 1979, they purchase a few vine parcels on the hills of Pierreclos. Enthusiastic but inexperienced, they learned the craft of wine growing and making in a very instinctive way.

When he created Verget in 1990, Jean-Marie set out with the philosophy that “the best wine comes from the best grapes” and revealing all the character of the wines by keeping true to their terroirs. Verget purchases grapes from passionate wine growers, selected according to their reliability and for the respectful working methods shown the vineyard. Over time, these wine-growers became valuable partners and Verget works closely with them.

After harvest, the grapes are pressed with the greatest care. An analytic follow up is made at each step of pressing. The grapes of each parcel harvested are pressed and vinified separately. Alcoholic and malolactic fermentation takes place in barrels that are 25% new wood. Wines are aged on the lees for 10 months and get a regular ‘batonnage’. This process consists in stirring the wines gently in order to enrich them with the characteristics of the vintage and the terroir contained in the lees.

The wine has a strong minerality due to the soil the grapes are grown on. The flavour s are complex, with slightly woodiness and exotic fruits, which will evolve beautifully in later years.

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