• Country ranking ?

    1 146
  • Producer ranking ?

  • Decanting time

  • When to drink

    now to 2030
  • Food Pairing

    Thin slices of scallops and seabass

The Story

The vines were planted in two stages by Auguste and Pierre Morey. They are old, weak vines producing little (between 20 and 35 hl/ha). Badly affected by fan-leaf degeneration, they have improved considerably since the application of biodynamic preparations. The parcel is situated at the far south of Montrachet also facing south. The soil is fairly dark, quite deep and stony. It consistently produces wines rich in alcohol, balanced out by their marked acidity. A great deal of substance, these are wines to keep for a long time.


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.


Read more

Vintage 1996

The Weather
It is worth noting the following: An early and very swift flowering (3 days) hailing a large crop, after a normal fruit set.

The climate was cold and dry during flowering with several storms which rendered dealing with phyto-sanitary conditions undemanding. The end of the summer was very sunny and cold and there was practically no rain. At the beginning of September the drought was severe, temperatures were well below average, but with good sunshine (dominated by a east to north easterly wind).

On the eve of the harvest, sanitary conditions were remarkably good, the berry skins were very thick ( and therefore disease resistant), but ripening was slowed down by the cold.
The Harvest
The start of the harvest was announced for 18th September for the whites and 20th September for the reds. This year, there were considerable differences in levels of ripeness from one parcel to another. Consequently, we picked with an average sized team, pausing when necessary in order to wait for a good level of ripeness to be reached, (permitted by good sanitary conditions).

The harvesting diary:

* 19th September :
o Le Montrachet, with 1/2 a team, picked at 14° natural. We stopped then restarted with a full team.
* 21st September :
o Désirée: 13.3° natural
o Genevrières: 13.4° natural
o Perrières: 13.6° natural
* 22nd September :
o Charmes young vines: 13.0° natural
o Goutte d'Or: 13.3° natural
o Meursault les Luraules (new vineyard): 13.2° natural
* 23rd September :
o Charmes: 13.6° natural
o Meursault en la Barre: 13.2° natural
* 24th September :
o Clos de la Barre old vines: 13.2° natural
* 25th September :
o Monthélie les Duresses: 12° natural
o Volnay Champans: 12.9° natural
* 26th September :
o Part of les Santenots: 13.3° natural. We stopped until 30th September , 3 days of good cold and sunny weather enabled the grapes to reach ripeness in the remaining parcels.
* 30th September :
o Part of les Volnay Santenots: 13.2° natural
* 1st October :
o Puligny Champgain: 13.2° natural
o Volnay Clos des Chênes: 13.2° natural
o Part of les Volnay Santenots: 12.9° natural
* 2nd October :
o The last of les Volnay Santenots: 12.8° natural

The alcoholic degree was high, mainly, because there was a large amount of malic acid which had been prevented from breaking down by the cold. deteriorated It is quite unusual to obtain as much alcohol with such high acidity. It left everyone rather perplexed.

Ils sont élevés en Rouge : 40 à 42 hl/ha, ce qui nous rapproche du millésime 1990, et ce qui est très rare (moyenne sur 10 ans : 25 à 30 hl/ha).
Ils sont bons en blanc, mais sans être exceptionnels :

* 30 à 40 ni en 1er cru
* 45 hl / ha en village
* 24 hl / ha en Montrachet

Elles étaient aisées en blanc : les pressurages étaient lents, car les peaux étaient épaisses, mais les jus étaient très propres.
Les fermentations ont démarré doucement, mais se sont pratique ment toutes bien finies. Quelques pièces ont encore du sucre mais sans problème car nous sommes protégés par les bonnes acidités.
Les rouges : démarrage en fermentation lente (les raisins étaient froids). Fermentations aisées à conduire, mais longues (18 à 24 jours de macération), très bonne extraction de cou-leur, extraction lente des tannins.

The Wines
The Reds : the colour is intense, approaching that of '95 and '93, without being as black as in 1990. The tannins are discreet and fine, similar to those in '95. Acidity is high due to the large amount of malic acid, not one cuvée has begun malolactic fermentation. We should end up with a good balance of acidity, similar in type to '93 and '95. Fruit intensity is very impressive, dominated by elegant red fruits. Certain wines, particularly the Monthélie, are better than in '95. The malic acid will transform the wines but, if the fruit and colour remain stable we should obtain wine with intense fruit, very well balanced and with no harshness.

The Whites : they appear rather austere just after alcoholic fermentation. The fruit is beginning to come out, the impression of fat is increasing (perhaps through stirring the lees) and acidity at the moment is much higher than usual. Malo has not yet begun, and it is difficult to get a true picture of what this year will bring. Some wines could be like the '95. At the very worst they will be good wines and some cuvées could be excellent. The fruit is clear and pure. There is a little reduction in certain cuvées but nothing to worry about. I have great hopes for this vintage despite being unable to compare it to others for the moment. We will have to wait for the end of malo..

Read more

Latest Pro-tasting notes

<10 tasting notes

Tasting note

Be the first one to make a 20s tasting note!

Written Notes

Glorious full yet glowing yellow colour. Very complex nose: one aspect shows the sunshine, another is more floral. A massive ball of flavour waiting to be discovered. Little bits of flavour flake off from time to time to give a foretaste of what is to come. Extraordinary purity and a complete sense of balance. Unbelievable persistence. The acidity is uplifting rather than aggressive. A great wine for the future from this noble terroir.



Beaune, Burgundy

Vintage Quality


Value For Money

Very good

Investment potential


Fake factory


Glass time


Other wines from this producer


Meursault Charmes

Meursault Clos-de-la-barre

Meursault Desiree

Meursault Genevrières

Meursault les Gouttes d'Or

Meursault Perrières

Monthélie les Duresses

Puligny-Montrachet Champ Gain

Volnay Clos des Chenes

Volnay Les Champans

Volnay Santenots

Volnay Santenots du Milieu


Latest news

WINERY NEWS Carbon / Premium champagne maker Carbon has become as an official supplier to F1 in one of the first new comm  more ...
WINERY NEWS Château Haut-Batailley / Château Haut-Batailley unveils its new label At the entrance to the Pauillac AOC area, the   more ...
WINERY NEWS Weingut Keller / Quality rather than quantity: 2017 has great potential The fascinating 2017 vintage is also one   more ...
WINERY NEWS Domaine Tortochot  / 2017 vintage - The year started early, with a winter with several days of below-freezing temperature  more ...
TASTINGBOOK WINE NEWS Navigating Bordeaux 2017 / The Bordeaux market is delicately balanced
WINERY NEWS Château Canon-La-Gaffelière / 2017 : no risk, no fun. 2017 is living proof that it is still Mother Nature who holds the reins,   more ...
WINERY NEWS Château Pétrus / JEAN-CLAUDE BERROUET WINS WINEMAKERS’ WINEMAKER AWARD 2018 Jean-Claude Berrouet, the former  more ...
WINERY NEWS Champagne Armand de Brignac / JAY-Z TRADEMARKS ‘THE TWINS’ ARMAND DE BRIGNAC LABEL The rapper applied for the   more ...
WINERY NEWS Château Musar /  Harvest 2017 In January, we experienced above average rain and snowfall which  more ...
WINERY NEWS Château Latour / First growth Château Latour have released its 2006 grand vin and the 2012 vintage of its secon  more ...
WINERY NEWS Ornellaia / Ornellaia Celebrates 30th Anniversary of First Vintage (1985) and 10th Anniversary of Vendemmia d  more ...
WINERY NEWS Marchesi de' Frescobaldi / Frescobaldi made its first foray into the Chianti Classico region with the purchase of Castello  more ...
TASTINGBOOK WINE NEWS BWW- Best Wine of the World 2017 Competition Winners have been selected /  - the Best wine in the world is Harlan Estate 2013.
WINERY NEWS Monteverro / 2008 - 2018: ten years of Monteverro together. Year 2018 is a special one, it is the tenth year  more ...
TASTINGBOOK WINE NEWS Burgundy – Reds outperform whites / Liv-ex Report
WINERY NEWS Signorello Vineyards / Plans begin to rebuild Signorello after fire Ray Signorello Jr has hired Taylor Lombardo Architec  more ...
VINTAGE NEWS: 2017 / BURGUNDY 2017 - In 2017, everything came good for the Bourgogne winegrowing region in terms of both   more ...
WINERY NEWS Château Cos d'Estournel / Cos d’Estournel to launch luxury ‘COS100’ wine The new wine, named COS100,  more ...
WINE NEWS: Château Margaux 2015 / Margaux 2015 nearly triples release price When it was announced that Margaux 2015 would be releas  more ...

Wine Moments

Here you can see wine moments from tastingbook users. or to see wine moments from your world.
Incorrect Information
If you found some information that is wrong, let us know
Are you sure you want do delete this wine? All information will be lost.
Are you sure you want to recommend this wine?
Are you sure you want hide this written note ?
Are you sure you want show this written note ?


We recommend you to share few minutes for watching the following video instructions of how to use the Tastingbook. This can provide you a comprehensive understanding of all the features you can find from this unique service platform.

This video will help you get started

Taste wines with the Tastingbook

Create Your wine cellar on 'My Wines'

Explore Your tasted wines library

Administrate Your wine world in Your Profile

Type a message ...
Register to Tastingbook
Register now it's fast easy and totally free.
Register with Facebook   Register