Jancis Robinson | Rating: 17From an enviably large tank From 1 ha+. In 1990 the 30-year-old vines were suffering from fanleaf and they were advised to rip them out. Instead, they quit using herbicides and went biodynamic, and it did the trick! They now have thriving 50+-year-old vines with yields of more than 40 hl/ha. Nose is not obviously a step up from the best premiers crus and the acidity is very marked. Not that exceptionally much more concentrated either. Pretty chewy on the end. Solid rather than breathtaking. Dense but not very expressive.Author: Jancis Robinson
Rating: 93The 2013 Bienvenue Batard Montrachet Grand Cru has a clean bouquet, touches of undergrowth here, perhaps not quite as comely as the 2014 may turn out. The palate is nicely balanced with hints of bitter lemon, striking acidity but showing composure and class on the finish that appears to have retained some of that nascent richness that it showed in barrel.Author: Neal Martin
Rating: 95This is aromatically quite similar to the Pucelles except that the fruit elements seem ever-so-slightly riper. There is stunningly good purity of expression to the cool, restrained and understated medium-bodied flavors that coat the palate with dry extract that also serves to buffer the suave yet detailed finale that delivers seriously impressive persistence. The words 'pure class' aptly describe this beautifully balanced and age-worthy effort.Author: Allen Meadows
Rating: 94Light, bright yellow. Strong peach and ginger aromas are complicated by musky lees. Intensely flavored but lighter and tighter than the Pucelles, a bit youthfully sharp in a positive way. A flavor of lemon candy dominates. This classy wine will need several years in the bottle to gain weight and round out.Issue: September/October 2014
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
- 217 bottles owned
- 21 collectors