x
  • Country ranking ?

    79
  • Producer ranking ?

    8
  • Decanting time

    2h
  • When to drink

    now to 2035
  • Food Pairing

    Wild Salmon with Herb Butter and Spring Vegetables


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 1996

1996 Harvest - Burgundy exults in the sun, tempered by a subtle autumnal haze. These ideal conditions, that have set in our region since the beginning of September and went on during the whole harvest, turn today the hills into a fairy picture, where all the shades of gold, red and green dance in the fresh air of October. In the village streets, as far as in the vineyards, more than ever, we can smell the opulent fragrances coming from the winery and revealing the outstanding richness of the vintage. The winegrower knows a perfect happiness and becomes lyrical ! Forgive him : he is not used to such a celebration !

It is indeed to a celebration the Burgundian winegrowers were invited. Who was able to say at the end of August, when a starting grey rot was already arising anguish, that, a month later, we would harvest a great vintage combining to such a point quality AND quantity ! In 1996, Burgundy found itself in a climatic "bubble" it enjoyed nearly alone, while it was raining almost everywhere else in France.

As usual, afterwards, when we look back, we realize that this miracle is the fruit of a strange logic, full of meanders, that of the vintage, and we begin to understand the original factors :

- an exceptionally fast flowering that lasted a few days only around June 15th and ensured both the beautiful quality and the equal ripeness of the grapes.

- the "famous" rains that we went through with anxiety at the end of August gave in fact the quantity of water necessary to ensure the ripeness of the grapes during the whole period of drought that came after.

- and above all, a real godsend, the persistant North Wind that appeared at the very beginning of September. It maintained the cold climatic conditions, but also the luminous skies that were favourable to photosynthesis, and, even more important, dried and made all the signs of rot disappear.
 

If we can speak today of a miracle, it is because the rest of the year the climatic conditions were far from being excellent : late start of vegetation. April was not bad, but it was raining a lot and there were great risks of mildew - fortunately controlled in May. The Summer was rather cold, without hot weather, nor rain. The conditions were close to drought, except at the end of August, as described above, the thirsting grapes having absorbed the water they needed to ripen.
At that moment, the North wind, and the drought concentrated sugars and acidity, which remained very high until the harvest. As faithful disciples of our ancestor DUVAULT-BLOCHET, ardent defender of late harvest, the Domaine harvested as late as possible and gained in every respect : percentages of alcohol are superb (exceeding 13° for Romanée-Conti and La Tâche harvested last) and acidities, as mentioned above, are exceptional. The wines will consequently be very well balanced.

Yields are for once exceptional too - over 30 hl/ha in almost every wine. We are delighted about this as, once again, Nature was exceptionally generous this year in every respect and it was "natural" we made the most of it ! [ Never mind the "pisse vinaigre" ("grouchy ones" ?) that shall not miss to criticize the generosity, yet so rare, we received from the ruling Gods ! ].

The harvest began on September 25th (except for the young vineyards that were ripe and harvested some days earlier) with Montrachet and ended with La Tâche on October 3rd. Romanée-Conti was harvested on the superb morning of October 1st.

To summarize, we think we have today a great vintage in the cellars. The barrels are just being filled; it is too early to determine the level of the vintage or to try to make comparisons with others. We shall have a more precise idea about it in a few weeks, as well as about precise quantities. We shall then allow ourselves to complete this report with further information.

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Latest Pro-tasting notes

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Written Notes

1996 DRC Montrachet. While a bit wooly in the nose, its palate was out of control great. There was so much dimension to it, I felt like I left the third one behind. This was a thick and staggering Chardonnay (98).
  • 98p

Tasted in Hong Kong. Rich, long, buttery, slight signature of botrytis, smoky caramel, very long and still young

  • 99p

Information

Origin

Vosne-Romanée, Burgundy

Vintage Quality

Excellent

Value For Money

Very good

Investment potential

Very Good

Fake factory

None

Other wines from this producer

Bâtard-Montrachet

Corton Grand Cru

Echézeaux

Grands Echézeaux

La Tâche

Les Gaudichots

Marc

Richebourg

Romanée Conti

Romanee Saint Vivant

Vosne Romanée

Vosne-Romanée 1er Cru Cuvée Duvault Blochet

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Wine Moments

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98p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Montrachet 1996  ( Domaine de la Romanée-Conti )

"1996 DRC Montrachet. While a bit wooly in the nose, its palate was out of control great. There was so much dimension to it, I felt like I left the third one behind. This was a thick and staggering Chardonnay (98)."

1y 2d ago

98p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Montrachet 1996  ( Domaine de la Romanée-Conti )

"1996 DRC Montrachet. While a bit wooly in the nose, its palate was out of control great. There was so much dimension to it, I felt like I left the third one behind. This was a thick and staggering Chardonnay (98)."

1y 14d ago

98p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Montrachet 1996  ( Domaine de la Romanée-Conti )

"The Emperor definitely started with a 1-2 punch, as the next wine was a 1996 DRC Montrachet. Damn. This was an extraordinary bottle of white wine, showing that signature botrytis along with that Versailles garden action. Rich, long and buttery, this was still young by DRC Monty standards, as most are more developed by age twenty. There was this stony, mahogany edge that melted into an oily finish. The wine kept getting richer, and it developed this sexy, smoky caramel quality (98)"

1y 4m ago

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