Organic/Biodynamic Wines

Online-Only Auction, 30 May - 13 June 2022

Session 1

Sold for

ZAR 3 283
Lot 60
  • Puligny-Montrachet; Puligny-Montrachet; 2016; 2 (1 x 2); 750ml

Lot Estimate
ZAR 2 800 - 3 500
Selling Price
Incl. Buyer's Premium & VAT
ZAR 3 283

About this Item

Puligny-Montrachet, 2016
2 (1 x 2) 750ml

Situated in the Côte de Beaune, Château de Puligny-Montrachet is currently owned by Hubert de Montille (of Domaine de Montille) in 2012, adding 20 hectares of high quality Chardonnay vineyards to Domaine de Montille’s prestigious Pinot-focused portfolio. Biodynamic farming was introduced to the property in 2001, which significantly increased quality.

Biodynamic Certification
Farmed and made according to biodynamic practices, and certified by Demeter or Biodyvin. Based on the knowledge that the soil, plants, animals and farmers work together in one agricultural cycle. Only a certified organic producer can be considered for Biodynamic certification.
Demeter have rules on growing and vinification is stricter than organic certification – for example, less use of copper sulphate per hectare, and the requirement for natural yeasts for fermentation.
Similar to organic farming, biodynamic farming uses no synthetic fertilizers and pesticides. Biodynamic farming works to achieve soil health through the use of compost, animal and green manures; diversified crop rotations; and incorporation of livestock. However, the two agricultural systems differ in that biodynamic farmers rely on eight specific preparations for the soil, crops and compost to enhance soil and plant quality, and to stimulate the composting process. The eight preparations, designated by their ingredients or by numbers 500 to 507, are made from cow manure; silica; the flowers of yarrow, chamomile, dandelion and valerian; oak bark; and the stinging nettle plant. A ninth prep, often referred to as 508, is made from horsetail and is used for fungal disease.

Critics Ratings

‘Not frosted so does not have the phenolic character caused by frost and second-generation buds. Comes from higher spots in village, although in 2016 the frost did not work logically; it was very spotty. Just under 10% new oak. Half of the volume was made in 500- to 600-litre casks and the rest in 220-litre casks. Gentle, oaky nose with a fine steely/mineral character. Tight and has a very slight textural grip which adds freshness and length. Lots of finesse for a village wine. Long, minerally, smoky finish. Mouth-watering. Really classy village-level wine. Relatively persistent.’ - Julia Harding MW,, 16.5/20 (Nov 2017)


Restaurant Mosaic

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