“Alain Chavy’s cellar is unusually deep for Puligny, 18 feet underground, providing a cold delay to the start of malolactic fermentation, lengthening the slow evolution of this wine in 228-liter barrels and 400-liter puncheons. Chavy inoculates his fermentations, and lets the wine rest with little lees stirring, creating a Puligny with clarity and energy. Not to mention the most glorious, floral buzz. That scent only gets more inviting and seductive as the wine opens over the course of several days, its flinty reduction turned away from the shadows toward the sun. It’s worth the price of admission just to smell this wine, and it should reward long cellaring.”
— Wine & Spirits, Apr 2018

“Alain Chavy’s cellar is unusually deep for Puligny, 18 feet underground, providing a cold delay to the start of malolactic fermentation, lengthening the slow evolution of this wine in 228-liter barrels and 400-liter puncheons. Chavy inoculates his fermentations, and lets the wine rest with little lees stirring, creating a Puligny with clarity and energy. Not to mention the most glorious, floral buzz. That scent only gets more inviting and seductive as the wine opens over the course of several days, its flinty reduction turned away from the shadows toward the sun. It’s worth the price of admission just to smell this wine, and it should reward long cellaring.” (Best Burgundy Whites)
— Wine & Spirits, Dec 2018