2024 Bachelet-Monnot Puligny-Montrachet, Burgundy

The 2024 Puligny-Montrachet Village, a blend of four lieux-dits, has a brisk granitic nose that takes a few swirls to warm up. Just a little Chablis-like. The palate is well balanced with a fine bead of acidity, now back into the Côte de Beaune stylistically with commendable weight towards the finish that lingers in the mouth. This will give a decade, possibly more, in terms of drinking pleasure.

90-92 points, Neal Martin, Vinous

Mid lemon yellow. A distinguished but understated bouquet, partly spring flowers, partly fresh apple. There is power behind, with tension at the back of the palate, a light citrus wash to the orchard fruit, a feeling of treading on very small white stones, and a refined finish. Drink from 2028-2032. 

90-92 points, Jasper Morris MW, Inside Burgundy

Brothers Marc and Alexandre Bachelet have taken their family domaine in Dezize-lès-Maranges into Burgundy’s upper ranks, with their beautifully restrained whites now chased around the world. Their Puligny-Montrachet is a brilliant introduction to the domaine’s more exalted wines, bringing together the village’s hallmark finesse, citrus energy and limestone character without the price leap into Premier Cru territory.

The 2024 vintage was painfully small and demanding, with cool, wet conditions requiring meticulous work throughout the growing season. The best whites have excellent freshness, perfume and concentration despite the reduced crop. Puligny’s limestone-rich soils play beautifully to the vintage, giving the wine a taut mineral backbone while the Bachelets’ careful élevage adds texture without smothering its sense of place.

Pale gold with flashes of green, the nose opens with lemon zest, white peach and crisp pear before acacia blossom, grapefruit and fresh almond emerge. With air come hints of struck flint, wet limestone and warm brioche. The palate is sleek yet gently creamy, with citrus and stone fruit driven by bright acidity. Salted almond and chalk add savoury texture through the middle before a long, mouthwatering finish of lemon oil and crushed stone.

Try this with prawn and ginger dumplings, grilled scallops with yuzu butter, crab linguine with chilli and lemon, tempura whiting or roast chicken with tarragon. 

Cellaring: Drink from 2027 to 2038.