x
  • Country ranking ?

    1 130
  • Producer ranking ?

    17
  • Decanting time

    -
  • When to drink

    2020-2035
  • Food Pairing

    Salads

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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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Full

ending

Long, Lingering and Spicy

flavors

Mineral

nose

Intense, Pure, Complex and Fresh

recommend

Yes

taste

Concentrated, Complex, Medium-bodied and Firm

Written Notes

The third white was deliciously good, showing more honeysuckle fruit. There were exotic and sweet guava aromas to its pleasing fruit. This was a kinky wine, very unique in the flight and showing great, sweet balance. Delicacy came to mind in more ways than one. Mint and menthol emerged, along with lemon curd and ‘eucalyptus.’ That was the giveaway for Ramonet, and it was, indeed, a 2002 Ramonet Batard Montrachet (95). I called it. Well, at least the Ramonet part.

  • 95p

This is a simply lovely example of all fine, mature white Burgundy should be. The wine is full-bodied, yet supple and smooth on the palate. There is considerable fruit, and a very slight sweetness to underpin the oakiness. Very long on the palate, excellent grip, still very fresh. Splendid!

Information

Origin

Beaune, Burgundy

Other wines from this producer

Bienvenue-Batard-Montrachet

Bourgogne Chardonnay

Chassagne-Montrachet A.O.C

Chassagne-Montrachet "Boudriottes"

Chassagne-Montrachet Clos St-Jean

Chassagne-Montrachet "Les Caillerets"

Chassagne-Montrachet "Les Ruchottes"

Chassagne-Montrachet "Morgeot"

Chassagne-Montrachet "Vergers"

Chevalier-Montrachet

Montrachet

Puligny-Montrachet

St Aubin 1er Cru En Remilly

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