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  • Country ranking ?

    521
  • Producer ranking ?

    80
  • Decanting time

    2h
  • When to drink

    Now
  • Food Pairing

    Salads

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The Story

The Montrachet family consists of grand five Grands Crus grown in the two villages of Puligny-Montrachet and Chassagne-Montrachet. These two share the Montrachet and Bâtard-Montrachet appellations. Chevalier and Bienvenues belong to Puligny, Criots belongs to Chassagne. These Grands Crus are the most southerly of the Côte-d'Or, and lie between Meursault in the north and Santenay in the south. Their origins go back to the Middle Ages - the work of the Cistercian abbey of Maizières and the Lords of Chagny. The wines of Montrachet (pronounced Mon-rachay) came fully into their own in the 17th century. There is no argument : this is the finest expression of the Chardonnay grape anywhere on earth. The Grand Cru appellations date from 31 July, 1937.

 

The underlying rocks date from the Jurassic, 175 million years BC. Exposures lie to the east and the south. Altitudes: 265-290 metres (Chevalier) ; 250-270 metres (Montrachet) ; 240-250 metres (Bâtard, Bienvenues, Criots). In the " Climat " of Montrachet, the soils are thinnish and lie on hard limestone traversed by a band of reddish marl. In Chevalier, the soils are thin and stony rendzinas derived from marls and marly-limestones. In the Bâtard " climat " soils are brown limestone which are deeper and, at the foot of the slope, more clayey. 

 

The power and aromatic persistence of these lofty wines demands aristocratic and sophisticated dishes with complex textures : « pâté » made from fattened goose liver, of course, and caviar. Lobster, crawfish, and large wild prawns, with their powerful flavours and firm textures, pay well-deserved homage to the wine and match its opulence. Firm-fleshed white fish such as monkfish would be equally at home in their company. And let us not forget well-bred and well-fattened free-range poultry whose delicate flesh, with the addition of a cream-and-mushroom sauce, will be lapped up in the unctuous and noble texture of this wine. Even a simple piece of veal, fried or in sauce, would be raised to heavenly heights by the Montrachet's long and subtle acidity.

Serving temperature : 12 to 14 °C.

 


 

 

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Vintage 1979

Burgundy: Spring started rather cold, but in May, warmer weather arrived to get flowering off to a good start. Normal, warm summer conditions followed, with the exception of a severe local storm in June which minimized crop sizes in Vosne-Romanée and Chambolle-Musigny. The harvest began at the end of September. The fine, elegant wines were just a little sweeter than the '78s; The Côte de Beaune did particularly well.

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Tasting note

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Written Notes

The 1979 DRC Montrachet made us quickly forget about the previous two wines. It was a staggering example of great white Burgundy. The nose was so musky and nutty but deep, very deep, super sexy juice. There were exotic fruits abounding in the nose, hinting at guava without the sweetness, along with orange and other tropical impressions. Icicles also came to mind in its piercing and riveting nose. The palate was incredibly rich with insane depth. There were decadent coffee flavors and perfect sweetness; the marriage of musk and caramel was made in heaven, and the lobster risotto that followed took it up a notch. Amazing wine (98).
  • 98p
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Information

Origin

Vosne-Romanée, Burgundy

Other wines from this producer

Bâtard-Montrachet

Corton-Charlemagne

Corton Grand Cru

Echézeaux

Grands Echézeaux

La Romanée-Conti Grand Cru

La Tâche

Les Gaudichots

Marc

Richebourg

Romanée Conti

Romanee Saint Vivant

Vosne Romanée

Vosne-Romanée 1er Cru Cuvée Duvault Blochet

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