x
  • Decanting time

    -
  • When to drink

    2020-2035
  • Food Pairing

    Salads

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.

 

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Written Notes

Ripe, ample, full, profound nose. Very lovely fruit. Full body. Lots of vigour and concentration. Very fresh and minerally. Splendid dimension and still very, very young. This is excellent.

  • 100p

Information

Origin

Beaune, Burgundy

Other wines from this producer

Meursault

Meursault Charmes

Meursault Clos-de-la-barre

Meursault Desiree

Meursault Genevrières

Meursault les Gouttes d'Or

Meursault Perrières

Puligny-Montrachet Champ Gain

Volnay Clos des Chenes

Volnay Les Champans

Volnay Santenots

Volnay Santenots du Milieu

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100p
 Clive Coates / MW, Wine Writer (France)  tasted  Montrachet 2010  ( Domaine des Comtes Lafon )

Ripe, ample, full, profound nose. Very lovely fruit. Full body. Lots of vigour and concentration. Very fresh and minerally. Splendid dimension and still very, very young. This is excellent.

5m 19d ago

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