2018 Les Houlières Domaine Thomas-Collardot
|Sub-district||Côte de Beaune|
From 35 years old vines. On shallow clay with hard limestone just below the surface. Hits the palate with a lovely bracing, fresh attack. Bright, bright, bright. Loaded with good and lifted lemony fruit. Nicely citrus, some warm grapefruit softens that edge. Leads to a good feel of cream too - good fruit and nice punch. A really smart 'village' Puligny. L&S (Nov 2019)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Whiffs of lemon rind and petrol character are present on the ripe white orchard fruit nose. The rich and generously proportioned middle weight flavors possess a borderline creamy texture while the citrus-tinged acidity is sufficiently pronounced to maintain the balance on the delicious and nicely complex finale. Drinking range: 2023 - Rating: 88-91 Allen Meadows, www.Burghound.com(Jun 2020)
Jacqueline Collardot and her son Matthieu own and run this exciting 'micro-domaine' in the heart of Puligny-Montrachet. Matthieu completed his studies last year and joined Jacqueline permanently, just in time for the harvest. Once they are doing it together we look forward to a slightly bigger production - as for now she is limited to what she can achieve all on her own.
At only 2.5ha, this is an artisan project, allowing Jacqueline to give unrivalled time and care to every parcel she has. Jacqueline inherited these vineyards from her father’s Domaine Thomas Pierre in 2010 after he retired and is slowly raising the profile with her incredible care and attention. Although there may not be much quantity - the quality is impeccable. These are classically shaped, bright wines that express their various Puligny terroirs perfectly. She likes a long, slow élevage on the lees, with very little new wood used. Typically the wines spend two winters in the cellar before she then bottles in line with the moon in March.
The domaine is now on its way to organic certification (they have been at it for three years now) and the 1er Crus are worked by horse.
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