Wine Spectator | Rating: 92A sleek, focused white, showing butter, honey, peach and baked apple flavors. There's a textural component that suggests light tannins, with a long honey finish.Author: Bruce Sanderson
International Wine Cellar | Rating: 95Bright, green-tinged yellow. Lime, powdered stone and mint on the nose, along with a buttery nuance. Dense, saline, sappy and intensely flavored; offers very good cut for a wine with such breadth and richness. The white peach and lime tea flavors are complemented by a hint of exotic fruits. Much more powerful and chewy than the Bienvenue (this is 13.5% alcohol), not to mention more structured. Finishes with a whiplash of mirabelle, honey and jasmine.Author: Stephen TanzerIssue: September/October 2011
Jancis Robinson | Rating: 18Flowery nose. Very dense. Quite charming on the nose already. Very supple with the weight almost overpowering the very considerable acidity. Crystalline on the palate with a hint even of barley sugar. Expansive, rich and round and a hint of lime. Lip smacking and deceptively open but it would be a shame to drink this too young. Very long.Author: Jancis Robinson
Wine Advocate | Rating: 96The 2009 Batard-Montrachet positively explodes from the glass. Round, sweet and expressive, the wine saturates the palate with masses of fruit in a bold, powerful style that is utterly irresistible. The finish is intense and resonant in all directions. Remy notes that the Batard is the only 2009 above 14% in alcohol.Author: Antonio Galloni
Self | Rating: 100Unbelievably deep. Otherworldly scent of roses along with other florals and a slight hint of cinnamon on the nose. Flawless on the palate, with perfect balance. Just enough acid, just enough fat. Minerality present but muted. Quince, fresh peach and sweet apple on the palate. No weak spots at all, front to back. Really reluctant to hand out perfect scores but this one deserved it. Served out of magnum. Surreal.Drink Dates: 2016-2020Author: John Yoyodyne
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
- 331 bottles owned
- 45 collectors
- Average collector rating: 100
(Out of 45 collectors)