x
  • Country ranking ?

    469
  • Producer ranking ?

    3
  • Decanting time

    -
  • When to drink

    2020-2035
  • Food Pairing

    Salads

The Story

Sol argilo-calcaire /3 parcels in the Chevalier-Montrachet appellation.
Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
Surface: 1ha 99a (4.92 acres).

Method of culture

Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
Homeopathic fining and very light filtering if necessary.

Biodynamic.

Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

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Written Notes

Domaine Leflaive Chevalier-Montrachet 2005 A lunch at Alto in Brizzy (usually deservedly chockers but on this day, sadly deserted as no one yet back into riverside restaurants after our floods but one is keen to help local businesses and if it means drinking wines like this, so be it) with some mates saw a few really nice wines hit the table. I was especially delighted when this emerged as they have been my all time fave white Burg producer for many, many years. There was possibly a dip in quality a while back but they are right on song these days, and for some time. I remember the '82 and '83 of this wine. Both monumental. And a good friend showed me a little trick (it is hard to do for several reasons as will become obvious). Drink half the glass and then put the rest aside for 3-4 hours (we decanted this bottle which helps perform a similar function). It is amazing how a superb white wine can become something truly mindboggling, with that time – I dread to think of the massive number of bottles that have gone to their graves without revealing their best. Ditto with any Montrachet you are lucky enough to find. It is hard to do as obviously, one wants to drink the thing, not have it sit there for hours. Also, one has to watch that a waiter doesn't top it up with something else (still remember a blend of Rousseau Clos St Jacques and Warre's vintage port – not half bad but neither as good as if they had remained separate) or even worse, take it away thinking you have finished. And before we get onto the wine itself, one thought. I know that Montrachet reigns supreme in the minds of white Burg lovers but for me, Leflaive’s Chevalier is the equivalent of almost anyone else's Montrachet (and be careful of those tricky spell check machines – tried to turn my Leflaive into a laxative). The wine itself. Truly stupendous. Unbelievably complex – you could eat it. Layered flavours of oatmeal, honey, peaches, cream, matchstick, a little wet stone and much more. Finely balanced but what was astonishing was the incredible length of the finish. Taste it for days. And not only that, the wine retained amazing intensity throughout. A little more age might just nudge it up a point. 99
  • 99p

Information

Origin

Beaune, Burgundy

Other wines from this producer

Bâtard-Montrachet

Bienvenue-Batard-Montrachet

Montrachet

Puligny Montrachet

Puligny-Montrachet

Puligny-Montrachet 1er Cru Clavoillon

Puligny-Montrachet 1er Cru Les Combettes

Puligny-Montrachet, Clavoillon 1er Cru

Puligny Montrachet Les Folatieres

Puligny-Montrachet Pucelles

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Wine Moments

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99p
 Ken Gargett, Wine Writer (Australia)  tasted  Chevalier-Montrachet 2005  ( Domaine Leflaive )

"Domaine Leflaive Chevalier-Montrachet 2005
A lunch at Alto in Brizzy (usually deservedly chockers but on this day, sadly deserted as no one yet back into riverside restaurants after our floods but one is keen to help local businesses and if it means drinking wines like this, so be it) with some mates saw a few really nice wines hit the table. I was especially delighted when this emerged as they have been my all time fave white Burg producer for many, many years. There was possibly a dip in quality a while back but they are right on song these days, and for some time. I remember the '82 and '83 of this wine. Both monumental. And a good friend showed me a little trick (it is hard to do for several reasons as will become obvious). Drink half the glass and then put the rest aside for 3-4 hours (we decanted this bottle which helps perform a similar function). It is amazing how a superb white wine can become something truly mindboggling, with that time – I dread to think of the massive number of bottles that have gone to their graves without revealing their best. Ditto with any Montrachet you are lucky enough to find. It is hard to do as obviously, one wants to drink the thing, not have it sit there for hours. Also, one has to watch that a waiter doesn't top it up with something else (still remember a blend of Rousseau Clos St Jacques and Warre's vintage port – not half bad but neither as good as if they had remained separate) or even worse, take it away thinking you have finished.
And before we get onto the wine itself, one thought. I know that Montrachet reigns supreme in the minds of white Burg lovers but for me, Leflaive’s Chevalier is the equivalent of almost anyone else's Montrachet (and be careful of those tricky spell check machines – tried to turn my Leflaive into a laxative).
The wine itself. Truly stupendous. Unbelievably complex – you could eat it. Layered flavours of oatmeal, honey, peaches, cream, matchstick, a little wet stone and much more. Finely balanced but what was astonishing was the incredible length of the finish. Taste it for days. And not only that, the wine retained amazing intensity throughout. A little more age might just nudge it up a point.
99
"

9m 26d ago

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