2005 Jean-Marc Boillot - Batard-Montrachet 750ml

France - Burgundy - Cote de Beaune - Chassagne Montrachet | Grand Cru/ White / Chardonnay   |     Watch

IWC 90-93   Collector 95
2005 Jean-Marc Boillot - Batard-Montrachet Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 90-93

(just 2-1/2 barrels made, vs. a normal 4-1/2) Bright spicy nose. Densely packed but juicy, with a solid acid structure giving this good verve and a light touch, especially for Batard. Finishes quite long and spicy. Offers excellent potential.

Author: Stephen Tanzer
Issue: Issue 127

Professional content appears courtesy of Vinfolio

Collector Reviews For This Wine


Rating: 95
Author: Thanos
Trust Rating: 97
Tasted On: 12/10/2010
Drink Dates: 2012
Tasting note: An intensely floral nose is nuanced with hints of spice and citrus where the latter can also be found on the textured and borderline massive flavors but like the Criots, there is absolutely no sense of heaviness on the exceptionally rich finish that drenches and stains the palate. This is one big wine yet there is a firm acid backbone that keeps everything in ideal balance and overall, it's one extremely impressive effort. Tasted: Jul 01, 2007 Score: 95 Drink: 2012+ - Comments: Don't miss! Issue 27 To begin a new search, simply fill in at least one of the search criteria above. Occasionally when information is transferred from the Issues to the database errors are created. We encourage subscribers to help us correct them by clicking on this link. Thank you.

Average rating: 91, based on 2 reviews

Collector Data For This Wine

74 bottles owned by 20 collectors.

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Wine Varietal: Chardonnay


Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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