Rating: 97Like the Puligny villages the expressive nose plays right on the edge of exoticism with its dried yellow orchard fruit elements that add breadth if not necessarily elegance to the citrus, floral, spice and discreet herbal tea nuances. There is absolutely stunning intensity to the ultra-precise and stony flavors that are akin to rolling small rocks around in the mouth, all wrapped in a saline and kaleidoscopically complex finish that reminds me a great deal of a grand cru Chablis with its compact and linear finish. This is breathtakingly good though note well that it's going to require a long snooze in a cool cellar as this is nowhere near ready and I very much doubt that it will be young.Author: Allen Meadows
Wine Advocate | Rating: 95Tasted blind at the annual |Burgfest| tasting in Bouilland. The 2013 Chevalier-Montrachet Grand Cru has a powerful but controlled bouquet with scents of dried honey, brioche and orange blossom, a touch of mineralite tucked just behind. The palate is well balanced with crisp acidity, lively in the mouth with very impressive weight, retaining superb delineation and focus on the gunflint finish that has more to give, and it will with 4-5 years in bottle. This is sophisticated and entrancing. Tasted May 2016.Author: Neal Martin
Rating: 97(I tasted two separate components of this wine and then an approximation of the final blend): From Chevalier du Bas, just at the end of its malo: Bright yellow. Pineapple on the nose. Plush and thick yet racy and penetrating too, with noteworthy sweetness to the mirabelle and apricot flavors. Finishes with superb building length. From Chevalier du Haut: Paler bright yellow. Higher-pitched aromas of lemon drop and crushed stone. Racy, minerally, perfumed and light on its feet. The iodine and calcaire notes give the mid-palate a distinct tautness in the early going. Totally different from the Chevalier du Bas. The combination: Superb purity of apricot, lemon drop and iodine on the nose. Suave, silky and highly concentrated, with dense fruit flavors given definition by the wine's mineral finesse. Delivers great thickness without undue weight. The building, gripping finish saturates the palate. Potentially great.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
- 368 bottles owned
- 44 collectors