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  • Country ranking ?

    1 038
  • Producer ranking ?

    195
  • Decanting time

    2h
  • When to drink

    now to 2030
  • Food Pairing

    Carpaccio of scallops & rock salt

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Parker 98 p / While reminiscent of the 1986, the mammoth-sized 1983 Le Montrachet is more backward and tightly knit. It offers a huge, honeyed nose of buttery popcorn, baked apples, coconuts, and ripe oranges. Unctuous, rich, and well-structured, with an immense palate feel and lingering length, this huge, thick wine should reach its prime in 2-4 years and last for 2 decades. It is an extraordinary success in such a problematic and troublesome vintage.

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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 1983

Burgundy: A difficult vintage: hard, tannic red wines and rich, intense whites.

Warm weather only appeared at the end of May to initiate flowering, although it was still relatively cool. Summer started well until the second week of August when the rain arrived. This wet period continued until September, causing rot problems. The warm, sunny weather that returns in mid-September concentrates the grapes more, but is also very favorable to noble rot. The harvest began on September 22 in Côte de Beaune. Remarkably, some of Meursault's white grapes were affected by botrytis, and made a Vendange Tardive wine. The reds were quite tannic and harsh when young; Some have stayed that way, while others have become rounder over time. A vintage to approach selectively with caution.

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Tasting note

flavors

Truffles, Nutty, Spice, Tropical fruits and White fruits

recommend

Yes

taste

Average in Acidity, Balanced, Multi-dimensional, Medium-bodied, Harmonious, Elegant, Fresh and Medium-Dry

Verdict

Impressive

Written Notes

The 1983 DRC Montrachet was out of magnum and had more ‘rot’ in its nose, similar to the Sauzet with its sweeter nature, but it possessed more alley, bread and yeast. Wilder than the Sauzet, it was extremely bready and had this ocean air quality, complete with the langoustine. The second I wrote down ‘langoustine,’ Big Boy came up at the other end of the table with ‘briny lobster.’ It is always nice to see a pupil blossoming lol. The palate was great; buttery, round, polished and smooth yet full of flavors and delicious. It was many people’s favorite white of the night

  • 94p
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Information

Origin

Vosne-Romanée, Burgundy

Vintage Quality

Above Average

Value For Money

Good

Investment potential

Average

Fake factory

Be Cautious

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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