Domaine Albert Joly is a tiny, family-run estate in the heart of Puligny-Montrachet, tracing its roots back over 300 years to 1741 when the Joly family first appeared on the local cadastre as vineyard owners under the Seigneur de Puligny. Today, spanning just 4.5 hectares across 20 small parcels—all in Puligny plus a touch of Meursault—the domaine is managed by Sylvie Prévot-Joly, her brother-in-law Gilles Gérard, and Sylvie's son Quentin, honoring her father Albert. While 85% of their harvest is sold as mout (fresh juice) to elite négociants like Chanson, Bichot, and Girardin, the estate bottles only 15% of production, crafting all-white wines in a modest cellar beneath their family home amid the vines. Their holdings include 0.8 hectares of fine Aligoté, nearly 2 hectares of Bourgogne Chardonnay, and prized Puligny villages sites like Les Tremblots (with 60-year-old vines), Les Charmes (extending Meursault's famous 1er Cru), Les Reuchaux, Les Nosroyes, and Les Houlières—old vines averaging 40-50 years, pruned simply via Guyot with bud-thinning for low yields and hand-harvested precision.
The 2023 Bourgogne Aligoté captures Puligny's limestone finesse in this underappreciated grape, drawn from their 0.8-hectare plot on the village plain. In a generous yet balanced vintage marked by ripe fruit and cool-night freshness, the wine undergoes whole-cluster pressing, natural settling, and barrel fermentation (less than a third new oak), followed by 18 months of lees aging with minimal stirring and no fining or filtration. This yields a taut, vivid expression: bright citrus zest and green apple laced with white flowers and subtle hazelnut, its racy acidity tempered by creamy texture and saline length—elevating humble Bourgogne Aligoté to a Puligny-worthy gem.
Why You'll Love It
- This Aligoté punches far above its appellation, blending the snap of classic Bouzeron with Puligny's mineral elegance and old-vine depth—perfect for Burgundy lovers seeking value discovery.
- Its 2023 ripeness offers sunny orchard fruit without excess, while lees aging adds nutty complexity rare in the category, making it endlessly food-versatile and age-worthy through 2028+.
How to Serve It
- Chill to 46-50°F and serve in a white Burgundy glass to amplify aromatics; decant 30 minutes if from magnum.
- Pairs brilliantly with oysters, goat cheese, or herb-roasted poultry—its acidity cuts richness while chalky finish refreshes.
