Maison Olivier Leflaive Frères is a winegrowing and négociant maison, located in Puligny-Montrachet, Burgundy. The vineyards of the maison cover 120 hectares, 17 of which are owned. Franck Grux is the winemaker, who farms the vineyards according to a sustainable approach, without certification.

The wines of the domaine are known for their elegance and finesse. The maison also makes champagnes under the label “Valentin Leflaive”.

The top wines of the maison are: Montrachet Grand Cru, Puligny-Montrachet Premier Cru Les Pucelles and Bâtard-Montrachet Grand Cru. The Montrachet Grand Cru 2017 scored 96, the Puligny-Montrachet Premier Cru Les Pucelles 2017 scored 95+ and the Bâtard-Montrachet Grand Cru 2017 scored 94 by the Wine Advocate.

Robert Parker's tasting notes on the Montrachet Grand Cru 2017: “The 2017 Montrachet Grand Cru is showing brilliantly, unfurling in the glass with a complex bouquet of citrus oil, white currants, fresh peach, tangerine, freshly baked bread and a nicely integrated framing of new oak. On the palate, it's full-bodied, satiny and incisive, with striking reserves of concentration, racy acids and compelling amplitude without weight. While this is still quite youthfully primary, it's a superb Montrachet that lives up to the reputation of this great vineyard. Bottled under Diam 10, it's built to reward some bottle age.”

Maison Olivier Leflaive Frères has been farmed by Franck Grux since 1988, succeeding Jean-Marc Boillot.

Maison Olivier Leflaive Frères was founded by Olivier Leflaive in 1994, assisted by his brother Patrick Leflaive. Olivier Leflaive comes from the old winemaking Leflaive family. He started his winemaking career from 1982 after joining his family domaine - Domaine Leflaive. He used to work alongside his aunt Anne-Claude Leflaive and in parallel has started his own négociant business. Leaving the family domaine on a mutual agreement he gave a 15 years’ notice that he would take back his share of the vines. In 2010 Olivier Leflaive received the family legacy.

Maison Olivier Leflaive Frères’s vineyards are farmed according to a sustainable approach, without certification. In the vineyards all the work is done manually.

The whites are crushed before being pressed with the pneumatic press. Pressing is done as quickly as possible, to avoid oxidation. After the settling, the alcoholic fermentation begins, which slowly overflows into the malolactic fermentation. During the ageing such stages are carried out: topping up, stirring and racking off. Sometimes fining is done for the whites. Before the bottling procedure, whites are filtered to make them clear and brilliant.

The reds are manually sorted, crushed and partly destemmed before the pressing. Cool maceration at 14°C is conducted. Punching down and pumping over are conducted during the fermentation. After a few weeks, the solids are pressed and then united with the free run juices in French oak barrels to start malolactic fermentation. During the maturation topping up and racking off are done.

Red wines, as well as whites, can be blended, according to the “round vat” Burgundian tradition.

For both colours, the bottles are first rinsed, then filled, corked, capsuled and, finally, labelled.