From a parcel of Chardonnay that sits just across the road from the
domaine itself in the commune of Puligny. The soils here are replete
with fractured limestone mixed in with water-born alluvial soils.
Winemaking for Sylvie is fairly straightforward and gloriously light
handed. Whole cluster pressed and sent to barrel to ferment. Albert
Joly enjoys a very rare, very small, underground cellar. Here the
wines ferment in the painfully cold environment. This, combined with
the warmth of barrel fermentation, allows the yeast to develop an
almost Meursault-like reduction—matchstick and savory.
An above-its-class volume and width of aroma, golden fruit, and a
touch of lemon verbena. Just the right touch of reduction brings a
hint of flint and adds to the widening, fine texture. This is an
impressively fine wine.