2018 Francois Carillon Puligny-Montrachet 1er Cru Les Perrieres Magnum

Bottled in magnum for extended aging and added grandeur at the table, the 2018 François Carillon Puligny-Montrachet 1er Cru Les Perrières is a benchmark white Burgundy from one of Puligny’s most sought-after Premier Cru vineyards. This is a wine that marries crystalline precision with the generous ripeness of the 2018 vintage, capturing the essence of top-tier Chardonnay from the Côte de Beaune. Rarely seen outside fine dining cellars, this magnum offers both immediate pleasure and remarkable cellaring potential.

Tasting Notes
In the glass, this Puligny-Montrachet 1er Cru shines a luminous pale gold with green reflections, deepening slightly toward the rim—an early sign of concentration. The nose is detailed and layered, opening with citrus (lemon zest, preserved lemon), white peach and crisp pear, followed by white flowers, crushed stones and a delicate hint of hazelnut, fresh butter and fine oak spice. With air, more complex notes emerge: chalk dust, subtle smoke and a touch of brioche. On the palate, the wine is both taut and generous—classic Puligny tension with the breadth of the 2018 vintage. A focused, saline backbone runs through ripe stone fruit and citrus, framed by vibrant acidity and a finely etched mineral line that is very characteristic of Les Perrières. The oak is beautifully integrated, adding texture and gentle toast without overshadowing the terroir. The magnum format and the structure of this Premier Cru suggest a superb aging window: it will drink well now with a decant, but will gain further complexity and nuance over 10–15 years and likely beyond.

Production
Les Perrières is one of Puligny-Montrachet’s elite Premier Cru sites, known for its thin, stony soils rich in limestone and small stones that promote excellent drainage and yield wines of precision and minerality. François Carillon farms his parcels with meticulous care, favoring sustainable, low-intervention methods and strict yield control to preserve concentration and purity. Grapes are harvested by hand at optimal ripeness, sorted in the vineyard and again at the winery, then gently pressed, typically in a pneumatic press, to obtain clear, fine must. Fermentation takes place in French oak barrels, with a proportion of new oak that is carefully judged to support, not mask, the terroir. The wine is aged on its lees for an extended period—often 12–18 months—with minimal bâtonnage to maintain tension and finesse, then bottled after light fining and filtration to preserve clarity and precision.

Food & Serving
This refined Puligny-Montrachet 1er Cru is a superb match for high-quality seafood and elegant dishes: think butter-poached lobster, scallops in a light beurre blanc, turbot or sole, oysters, and sashimi-grade fish. It also pairs beautifully with roast chicken, veal in creamy morel sauces, truffle dishes, and fine soft cheeses such as Comté, aged Gruyère or mild goat cheeses. Serve at 10–12°C (50–54°F) to allow the aromas and texture to unfold gradually; from a magnum, the wine benefits from a slightly warmer end of that range in the glass. For current drinking, decanting for 30–60 minutes is recommended to open up the nose and soften the youthful structure, particularly in the first 5–8 years after the vintage.

Producer
Domaine François Carillon, officially founded in 2010, carries a family legacy of viticulture in Puligny-Montrachet that stretches back to the early 16th century. The Carillon family has tended vines here since at least 1520, surviving crises such as phylloxera and war, and gradually refining their focus to nearly pure Chardonnay by the 1960s under Louis Carillon. After working for years alongside his father and brother, François established his own domaine from the family holdings, quickly becoming one of the key modern references in Puligny for purity, finesse and terroir expression. Today, with around sixteen hectares across Puligny-Montrachet, Chassagne-Montrachet and Saint-Aubin, the estate produces a range of highly regarded cuvées, many of which are found on the wine lists of top restaurants worldwide, cementing François Carillon’s reputation as a leading voice in white Burgundy.

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