Albert Joly farms just 11 acres, all of it within Puligny-Montrachet, and sells 80 to 85% of that fruit to négociants each year. What stays under the family label is limited by design. Sylvie Prevot-Joly took over from her father Albert in 2007 and started estate bottling that same year, working alongside her brother-in-law Gilles. Their focus is classic, precise Puligny: crisp whites with real energy and the kind of mineral drive that only comes from this corner of the Côte de Beaune.

Les Reuchaux sits on the near-north side of the village, just downslope from the Premier Cru vineyard Les Perrières, sharing its clay-limestone-marl soil but with a bit more topsoil and clay. The vines here are around 70 years old on a tiny 0.45 hectare parcel, producing roughly 150 cases a year, of which only 25 make it to the US. Sylvie's winemaking is hands off: whole-cluster pressed, then sent straight to barrel in a small, very cold underground cellar. That cold fermentation gives the wine a Meursault-like reduction, all matchstick and savory tension, layered over white peach, pear, and floral notes.

Why You'll Love It

• A rare taste of a nearly négociant-only grower, since most of this fruit never makes it into an Albert Joly bottle at all.
• Whole-cluster pressed and fermented in a frigid underground cellar, giving it a Meursault-like matchstick reduction over white peach and pear.
• 70-year-old vines on a sliver of a parcel bring real concentration without any heaviness.
• Classic Puligny tension and mineral energy, with a touch of early generosity depending on the vintage.
• Village-level pricing with a lieu-dit sitting right next to Premier Cru Les Perrières.

How To Serve It

• Serve between 50°F and 55°F, cool but not cold, to keep the mineral and floral notes in focus.
• Give it 15 to 30 minutes of air to let the reductive matchstick note blow off before it fully opens up.
• Pour into Burgundy stems to give the aromatics room to develop.
• Pairs beautifully with seared scallops in brown butter, or anything built around roasted shellfish and hazelnuts.