• Country ranking ?

  • Producer ranking ?

  • Decanting time

  • When to drink

    now to 2040
  • Food Pairing


The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

Read more

White wines : We pressed the whites for quite some time to extract a juice that was difficult to extract, in some cases by crushing the grapes, in other cases by leaving the bunches whole. The alcoholic fermentations started spontaneously 4 or 5 days later, the juice being racked into barrel the following day.
On 30th November, many vats were approaching the end of their sugar-to-alcohol fermentation. The wines seemed to be fermenting easily and finishing their primary fermentation freely.
They had strong solid matters with a slight tendency to reduction so we had up to then stirred the lees up regularly.

Read more

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

Wine Information

The Weather / A classic autumn was followed by a winter that was marked by bitingly cold weather - down to minus 12ºC in the second week of January - and regular snowfalls. The vineyards were for the most part snow-covered until the 7th March.

  • Bud-break took place at the end of March, in time for the Easter period.
  • The month of May was unsettled, alternating abnormally warm periods with snaps of unusually cold weather. The rainfall remained overall moderate, with some occasionally heavy precipitations (65mm on 21st May).
  • The flowering started on June 7th and ended on the 13th, and was irregular. On a single bunch of grapes, some berries were ripening faster than others.
  • The grapes were healthy. On the 13th June there was no sign of oidium and very few rare cases of mildew. Scorching weather in June followed by an unusually cold period at the beginning of July was the cause of oidium (downy mildew) attacks, which in some vineyards required vigorous control.
  • Mild hailstorm in Les Montrachet on the evening of 17th July.
  • Very low rainfall in August. On 22nd August, the reds were healthy and promising; the whites were suffering a little from the drought. Maturity seemed to be heterogeneous: some plots were much more advanced than others. We planned to employ a team of twenty workers to gather the harvest over 10-11 days.

The Harvest
We took the decision to start picking early, on the 12th September - because some plots in our first growth vineyards in Meursault were very ripe - and to progress slowly, with a smaller team of just 15 workers, in order not to arrive too quickly in the vineyards that ripen later.


  • 12th September : Charmes (young plants), Petite Perrières and Genevrières
  • 13rd September : Perrières, Charmes (old vines)
  • 14th September : En la Barre, Puligny-Montrachet Champgain, Désirée
  • 15th September : Beginning of harvest of young vines in Volnay Santenots
  • 16th September : End of harvest of young vines in Volnay Santenots, then Volnay Champans and Volnay Clos des Chênes
  • 17th September : Charmes (young vines), Clos de la Barre (old vines)
  • 18th September : day of rest…
  • 19th September : Clos de la Barre (young vines and young plants)
  • 20th September: Goutte d'Or, then Volnay Santenots
  • 21th September: En Luraules, Petite Montagne and the remainder of Volnay Santenots
  • 22nd September: Monthélie Blanc and Monthélie-les-Duresses
  • 26th September : Montrachet

Red wines : Excellent raw material with very good acidities. We immediately cooled the vats down to 12-15ºC. The alcoholic fermentations started very gently after 5 or 6 days.br>

One or two pigeages a day, with the intention - looking at how sluggish the alcoholic fermentations were - to ferment longer, our objective being to gently extract the substance/body, which is very much present, while avoiding extracting harsh tannins.

The alcoholic fermentations lasted for practically two weeks. We stopped treading down the cap in the vats in the last four days but continued to pump over once or twice a day.
We ran the wine off after about 3 weeks of maceration; subsequently there was a light pressing before blending the press wine and the free-run juice together.

The Wines
The reds :
One is immediately struck by the intensity and aromatic purity of the reds. They have beautiful colours with a really brilliant appearance. The palate is round and rich with well-integrated tannins and an aftertaste well supported by the acidity. They have a beautiful finish as well as a low malic acid concentration and we should end up with very good acidities.

The whites :

Great purity of fruit flavours with an intense and very forward nose.

Rich on the palate (high degrees of alcohol) with good supportive acidity and the low level of malic acid indicates that we should retain these good acidities.

Very full-bodied, intense, very structured wines, which when young will not readily show themselves.

But no doubt with a beautiful ageing potential.

Dominique Lafon
30th November, 2005


Read more

Latest Pro-tasting notes

<10 tasting notes

Tasting note

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

Written Notes

This was the wine Dominique teased me I might not have time for in view of the train I had to catch after tasting here. Most amusing. I’m so glad I managed to taste it. Broad and yet very very exciting and nervy – just bursting with wild flowers and life. A great bouquet already plus crystalline precision in terms of structure. So full of life it seems to be running rings round the taster. Truly magnificent, and very long.

  • 98p

Straw yellow. Starting out with honey, nuts and butter, with more air all kinds of citrus and some orange flowers as well, superb minerality, detailed. Fresh acidity, creamy texture, bit rich and nutty, intense, layered, slight caramelized apples note, some bitter notes, orange peel, smoky minerals, ever so slightly rough in the incredibly long finish, minutes. 97

  • 97p
Load more notes



Beaune, Burgundy

Vintage Quality


Value For Money

Very good

Investment potential


Fake factory


Glass time


Drinking temperature


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

VINTAGE NEWS: 1945 / Tastingbook’s TOP 10 wines from 1947&1945 tasting  (66 wines tasted) 1. Chât  more ...
TASTINGBOOK WINE NEWS BWW 2020 - Best Wine Shop of the World have been selected  / Millésima from France is the Winner.
TASTINGBOOK WINE NEWS ROBERT PARKER’S ‘MAGICAL 20’ THRIVING IN 2020 / Buyers who took a punt on Robert Parker’s ‘Magical 20’ Bordeaux wines from the 2009 vintage would be looking at average gains of 40% today, according to Liv-ex.
TASTINGBOOK WINE NEWS Neil Hadley MW elected chair of the Institute of Masters of Wine / Neil Hadley MW has become the first Australian to head the Institute of Masters of Wine
WINE NEWS: Castillo Ygay Gran Reserva Especial 2010 / CASTILLO YGAY, CHOSEN AS BEST GRAN RESERVA IN THE WORLD Falstaff magazine, one of the most presti  more ...
WINE NEWS: Grange Hermitage 1951 / Penfolds' chief winemaker reveals the secret to the perfect plonk after bottle of the famous Gra  more ...
WINERY NEWS Krug / A New Chapter at Krug Champagne Julie Cavil succeeds longtime winemaker and mentor Eric Lebel as   more ...
TASTINGBOOK WINE NEWS Symington Family Estates Launches "School of Port" / New digital platform will provide education and training for wine professionals and wine lovers alike to learn more about Port and the Douro region
WINE NEWS: Dom Pérignon 2010 / The luminous sweetness of tropical fruit – green mango, melon, pineapple – instantly shi  more ...
VINTAGE NEWS: 1945 / Tastingbook’s TOP 10 wines from 1947&1945 tasting  (66 wines tasted) 1. Chât  more ...
WINERY NEWS Château Margaux /          VINTAGE  more ...
TASTINGBOOK WINE NEWS 100 Best Champagnes for 2020  / Dom Pérignon is a winner again!
WINERY NEWS Warre's / The New Normal 2019 Douro Harvest Report It is easy for visitors to the Douro to assume that  more ...
WINERY NEWS Diamond Creek Vineyards / Louis Roederer Champagne to buy Diamond Creek Vineyards Roederer is about to add another gem, Dia  more ...
TASTINGBOOK WINE NEWS One of the most famous names in the global wine trade, Michael Broadbent MW, has died aged 92. / Robert Joseph remembers Michael Broadbent MW, who led an extraordinary life in wine.
WINE NEWS: Sassicaia 2017 / Sassicaia 2017 released – “a wild, exotic beauty” By Liv-ex Sassicaia 2  more ...
WINE NEWS: Sir Winston Churchill 2009 / Pol Roger, Sir Winston Churchill 2009 released By Liv-ex This morning, Pol Roger Sir Wins  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. No commitments, only enjoyments.
BWW 2020 Competition



BWW- The Best Wine of the World 2020 -competition

"We believed the opinion of 10,000 consumers or 1,000 professionals to be more correct and more significant than a small group of wine professionals.”


BWW-The Best Wine of the World-competition is by far the toughest wine competition on this planet. Unlike any other industry competition, only 1% of the wines involved will be awarded. 

BWW is also the largest wine competition: The BWW competition 2019 was held in the world's largest wine information service - tastingbook.com. 18,477 wines received in total 2,354,989 votes from 416,000 wine professionals and wine lovers from 116 countries during the three months voting period.