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Puligny-Montrachet Premier Cru Champ Canet

Puligny-Montrachet Champ Canet

Premier Cru


  • Cellaring

    Optimal consumption: 8 to 20 years

    Ageing potential: 20 years

  • Tasting temperature

    13°C (55°F)

Grape variety



Producing commune: Puligny-Montrachet.

Site: the middle part of the Côte de Beaune is famous for its great wines. Puligny-Montrachet, as one of the villages of the « Côte des Blancs », is one of these celebrated appellations. Puligny-Montrachet Champcanet is a Premier Cru vineyard located under Chalumaux, in the northern part of the appellation, next to Meursault. The soil is very rocky and the vineyard enjoys a maximum of sunshine.

History & tradition: Puligny may have belonged to a certain Pullius during the Roman Empire. His estate was called « Pulliniacus » from which is derived the name Puligny (i.e. the property of Pullius, a fairly common name at the time). The name « Champcanet » is the name of a former owner of this part of vineyard : Canet.

Soil: limestone; mixture of brown earth and pebbles.



by Véronique Boss-Drouhin

Full of elegance. The colour is pale yellow, with a tinge of gold. The nose develops fine aromas of white flower, fresh almond and peach. With age, these aromas evolve towards « fruit confit » (candied fruit) or hazelnut. Its velvety texture on the palate, combined with a distinct mineral taste, confers a beautiful balance.


2014 is a very seductive vintage, in the same style as 2012 and 2010. The wines have a pleasant tension and are expressive of their terroir.

Vintage review


Supply: this wine comes from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.  

Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 20% to 25%.
The ageing lasts between 16 to 18 months.

Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.