2023 Bachelet-Monnot Puligny-Montrachet, Burgundy

It has a lifted nose with green apple, a touch of petrichor and just a small reduction. The palate is well balanced with lovely poise. Touches of noisettes and orange rind build through the harmonious and persistent finish. Excellent.

90-92 points Neal Martin vinous.com

An attractive light lemon colour. The bouquet is reserved, though with a little more yellow fruit and a menthol note. Lighter on the palate, with a little steel in the backbone nonetheless, and a cheerful airy fruit to finish. Drink from 2026-2030. 

89-92 points Jasper Morris MW insideburgundy.com

Domaine Bachelet-Monnot Puligny-Montrachet from Burgundy is a beautifully composed Chardonnay that captures the finesse, precision and quiet power of this world-renowned village. Crafted by brothers Marc and Alexandre Bachelet, it exemplifies their modern, terroir-focused style — pure, finely textured and perfectly balanced. The domaine’s holdings in Puligny come from old vines planted on limestone and clay soils that deliver wines of crystalline minerality and graceful depth.

The fruit is hand harvested and whole bunch pressed before fermentation with native yeasts in French oak barrels, roughly a quarter of which are new. The wine is aged on fine lees for about twelve months with minimal stirring to enhance complexity and texture without sacrificing freshness. The result is a Chardonnay that reflects both the purity of the site and the Bachelet brothers’ meticulous craftsmanship.

In the glass it shows pale gold with green highlights. The aroma is refined and complex, offering white peach, lemon zest and pear alongside subtle notes of hazelnut, brioche and flint. On the palate it is elegant yet concentrated, with layers of citrus and stone fruit wrapped in a creamy, mineral-driven texture. Lively acidity provides precision and length, leading to a long, saline finish that is both poised and persistent.

Domaine Bachelet-Monnot Puligny-Montrachet pairs beautifully with dishes like lobster, grilled scallops, roast chicken or creamy risotto. It also shines alongside soft cheeses such as Brie or Comté. While already impressive for its balance and purity, it will reward careful cellaring over ten to fifteen years, gaining richness and layered complexity with time.