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  • 1996 Michel Niellon - Chevalier-Montrachet

1996 Michel Niellon - Chevalier-Montrachet

  • 99 WA
  • 87 WS
  • 94 IWC
  • Variety
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SKU: 47418-1996-750-3A
  • International Wine Cellar | Rating: 94

    Deep, very ripe nose features smoke, truffle, honey and flowers. Great richness and three-dimensional texture. Has wonderful sweetness to buffer the strong acidity of the vintage. Very dense and very young, with palate-staining truffley, spicy finishing flavor.
    Author: Stephen Tanzer
    Issue: September/October 1998
  • Wine Spectator | Rating: 87

    Grassy and herbal in style, but there's ripe fruit and the wine is a pleasure to taste--full, vibrant and minerally--as long as you don't mind Sauvignon Blanc?like character in a grand cru white Burgundy.
    Author: Per-Henrik Mansson
  • Burghound | Rating: 98

    One of the greatest wines Michel Niellon has ever made and when quality rises to this level, words are frankly inadequate to convey what can only be described as an intense emotional reaction. Captivating and completely seductive aromas explode from the glass with a purity and intensity that are hard to believe. Aromas of white flowers, limestone and dried herbs overlay astoundingly focused, intense and detailed flavors with an incredible minerality and dazzling purity and a finish that seemingly goes on forever. This is reference standard Chevalier and wine doesn't get much better than this. Note: tasted thrice recently and one bottle displayed unacceptable levels of oxidation but the other was exactly like the one reviewed above.
    Author: Allen Meadows
    Issue: 4th Quarter, 2006
  • Wine Advocate | Rating: 99

    This grand cru is unbelievable, possessing everything I could hope for in a white wine. Is this a candidate to merit a perfect score? The profound Chevalier-Montrachet, produced from vines planted in 1968 and 1972, offers a mind-blowingly intricate, precise and refined nose of minerals, chalk, rock dust and flowers. On the palate, this breathtaking wine enthralls with its superbly defined and harmonious medium-to-full-body. Each time I raised the glass to my lips I found new flavors. Minerals, stones, gooseberry, plums, sea shells, toast, raspberries, peaches, pears, honeysuckle blossoms, |champagne| currants, and flint can all be discerned in this silky, lovely, refined, and ethereal wine. Words simply cannot do it justice.
    Author: Pierre Rovani
  • No collector reviews available
  • Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, Pinot Noir and Chardonnay reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable. 

    Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.

    The best Old-World Chardonnay comes from Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the Côte de Beaune, further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.

    New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, for the highest-quality versions of this New-World style.

    Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy. 

    Collector Data For This Wine

    • 111 bottles owned
    • 25 collectors