91 Insider points


We were so excited to get our hands on this! Incredible value and it tastes amazing. What more could you ask for? Fresh, bright, lovely minerality with citrus and creamy notes. Sip on this creamy, buttery goodness alongside a charcuterie plate or a buttery pasta dish.

    Burgundy, France
  • SIZE

Stylistically, Puligny-Montrachet and its Premier Cru vineyards sit at the other end of the spectrum from Meursault. Linear, crisp, mineral-hewn and subtle, Matrot’s Puligny “Les Chalumeaux” offers a beautiful and restrained counterpoint to the domaine’s creamy/buttery Meursault.

The Matrot family planted their section in the 1er Cru vineyard of Les Chalumeaux thirty years ago, which places their vines just now at the peak of their maturity. To highlight the appellation’s classic restraint and acidity, the wine is fermented with native yeasts and in neutral barrels before resting on its lees for 11 months. This last step adds weight and a delicate hint of lushness to this otherwise wiry, lively, tightly-coiled Premier Cru. The Wine Enthusiast rates the 2011 vintage 94 points for white wines produced in the Côte de Beaune, and while many 2011s are in their prime today, Matrot’s exhilarating Puligny “Les Chalumeaux” has its best years well ahead of it.


A beautiful, creamy and buttery white with hints of citrus and vanilla.


From the winery:

The Matrot domaine is one of the oldest estate-bottlers in Burgundy and one of the largest and most important properties in Meursault. It is widely represented on the wine lists of France's greatest restaurants, and has been distributed in the United States for over thirty years. Thierry Matrot and his wife, Pascale are the owners.

The domaine farms about 3/4 of its 45 acres, some of the finest vineyards in the heart of Burgundy.The average age of the vines is an impressive 30 years. Thierry Matrot works towards the achievement of one major goal: to produce a wine that retains its elegance while maximizing both the fruit and the native tang of the soil. In order to accomplish this goal, he relies upon his wine making philosophy: "wine is made in the vineyards – and far less than people think, in the cellar. However talented the oenologist, with poor raw materials he is lost before he has even started." 100% estate-bottling has been practiced at the domaine since Thierry's grandfather, Joseph Matrot, took it over in 1908.


Pair with your upcoming turkey dinner or a savory cheese plate. This will also pair well with a lighter seafood dish.