International Wine Cellar | Rating: 91($270; bottled just ten days prior to my visit) Rich aromas of smoke, butter and hazelnut. Rich and pure but youthfully austere and a bit disjointed today, even a bit rustic in the early going. But this is impressively large-scaled and chewy for the vintage. Needs a good five or six years to incorporate its rather strong acidity (actually, 4.6 grams per liter-at the high end for this cellar in this vintage).Author: Stephen TanzerIssue: September/October 2006
Burghound | Rating: 94Despite the presence of moderate reduction, the nose offers an elegant mix of wood spice, fresh and wonderfully nuanced high-toned white flower aromas and just a touch of exotic fruit that precedes sweet, rich and notably powerful flavors that possess exceptionally good dry extract levels which confer a textured, almost chewy mouth feel on the sleekly muscled and explosive finish. This is an impressive effort that is relatively racy by the usual standards found in Bƒtard and one that should age for years.Author: Allen MeadowsIssue: 3rd Quarter, 2007
Jancis Robinson | Rating: 18Engaging reductive nose, smoky and haunting. Very fine boned. Blind, it could be difficult to identify as a Bƒtard, though if you put Leflaive into the mix you might get it as perhaps it is not quite so finely chiselled as their Chevalier-Montrachet. Very firm and bone dry, savoury and appetising. You could drink it now but it still has great tautness and I would expect it to flower into something even more complex. Really great dry white wine.Author: Jancis Robinson
Wine Spectator | Rating: 96Intense, revealing layer after layer of nuance. Citrus blossom, hazelnut, anise, lemon custard, apricot, smoke and mineral flavors mingle with the firm structure and creamy texture. Harmonious and balanced, with lingering notes of vanilla and mineral salt. A lot of finesse for the appellation. 260 cases imported.Author: Bruce Sanderson
Wine Advocate | Rating: 89The 2004 Batard-Montrachet Grand Cru from Anne-Claude is creamy, generous and lightly honeyed, but in my opinion is in want of more terroir expression and delineation. It actually seems quite advanced for its age and status. The palate is powerful and quite viscous in the mouth with vanilla and honey notes, but again, it does not really express what Batard is all about. For sure, a pleasurable wine, but it is missing intellectual rigor.Author: Neal Martin
Self | Rating: 50CorkedAuthor: Brewcreu
Self | Rating:outstandingAuthor: Matt1969
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, and 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 , where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In , 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 , 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 , , and , 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 producers in and , including , , and , 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
- 451 bottles owned
- 64 collectors
- Average collector rating: 50
(Out of 64 collectors)