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Montrachet 2007

Louis Jadot, Burgundy, France

Louis Jadot
Burgundy France
  • 94
    Points
  • The 1 396 best
    of 3 290 954
    wines globally
  • 1 Pros of
    1 recommend
    this wine
26 94
  • Taste
  • Moment

  • Country ranking ?

    1 220

  • Producer ranking ?

    46

  • Decanting time

    3h

  • When to drink

    now-2030

  • Food Pairing

    Firm-fleshed white fish

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The Story

Le Montrachet is situated to the south of the Côte de Beaune, on both villages of Puligny Montrachet and Chassagne Montrachet (like the Batard Montrachet Grand Cru). The terroir is extremely chalky with a lot of stones, perfectly drained and easy to overheat with south-south-eastern exposition. The Montrachet is produced with 100% Chardonnay grapes

This wine is fermented in wooden barrels like all our Grands Crus from the Côte d'Or area, an...

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Information

Origin

Beaune, Burgundy

Vintage Quality

Above Average

Value For Money

Very good

Investment potential

Below Average

Fake factory

None

Drinking temperature

11

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Richebourg

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Volnay

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Inside Information

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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