Burghound | Rating: 96An ultra-pure and high-toned nose of mineral-based reduction, spiced pear and acacia blossom gives way to overtly stony and quite finely detailed broad-shouldered flavors that despite their significant size and weight, are crystalline in their transparency. This very much seems to be built on a base of liquid limestone with impeccable balance and flat out stunning persistence. This is a |wow| wine of both volume and finesse that will definitely age as the acid support is very firm, particularly for the vintage, in fact the intensity of the finish is almost painful.Author: Allen Meadows
International Wine Cellar | Rating: 95Bright yellow. Crystallized lemon peel, licorice and stony minerality on the nose. Dense but juicy on entry, then concentrated and brisk in the middle, with penetrating flavors of yellow fruits, minerals and crushed stone. Powerfully built but quite tight today; not as broad as the Batard but boasts terrific verve for the year. A distinctly vertical style of wine that gives an impression of strong sucrosite and firm acidity, almost in the style of a 2008. Wonderfully harmonious wine in the making, but lay it down.Author: Stephen TanzerIssue: September/October 2011
Wine Spectator | Rating: 94Broad and muscular, this white evokes nut oil, smoke, butterscotch, peach, melon and spice flavors. Still a bit raw and unformed, with a long expansive finish. Turns creamier and silkier with aeration.Author: Bruce Sanderson
Vinous | Rating: 96The 2009 Chevalier-Montrachet seems to combine elements of the Bienvenues and Batard. An open, floral bouquet melds into in sweet fruit, white flowers and the essence of crushed rocks. The Chevalier possesses striking inner perfume and fabulous balance as it wraps around the palate in stunning style. Leflaive's parcels are located on the higher parts of the slopeAuthor: Antonio Galloni
Wine Advocate | Rating: 96The 2009 Chevalier-Montrachet seems to combine elements of the Bienvenues and Batard. An open, floral bouquet melds into in sweet fruit, white flowers and the essence of crushed rocks. The Chevalier possesses striking inner perfume and fabulous balance as it wraps around the palate in stunning style. Leflaive's parcels are located on the higher parts of the slope.Author: Antonio Galloni
Jancis Robinson | Rating: 18Very fine and nervy and a positive neurotic ballerina of a wine. Delicate, much much more backward than the Bƒtard. The nose needs some encouragement of the glass. Very delicate and nervy on the palate. It would be so easy to dismiss this blind at this early stage as it is virtually all potential rather than reality. Lots of micro elements whizzing about but no resolution. Very very youthful and tortured at the moment. Real lift on the end. Very very light. Long.Author: Jancis Robinson
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
- 499 bottles owned
- 56 collectors