Chevalier-Montrachet Grand Cru La Cabotte

In the glass

Aroma: citrus, white flower, hazelnut, mineral

Palate: lemon, brioche, chalk, saline

A precise, mineral grand cru with citrus, white flowers and a saline, tightly wound finish.

What it pairs with

• Roast turbot in beurre blanc
  A rich grand-cru white carries the firm white fish and its buttery sauce without being overwhelmed.
• Quenelle de brochet sauce Nantua Find quenelle de brochet sauce nantua on TableJourney →
  The dumpling's creamy crayfish sauce meets a taut white Burgundy that cuts the richness and lifts the shellfish.
• Aged Comte
  Nutty alpine cheese amplifies a mature Chardonnay's hazelnut and brown-butter notes.

How to serve Chevalier-Montrachet Grand Cru La Cabotte

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast turbot in beurre blanc, Quenelle de brochet sauce Nantua, Aged Comte. Match the wine's structure to the dish's fat and salt.

History

Bouchard's Chevalier-Montrachet La Cabotte is a small monopole-style parcel within the grand cru.

1. 1950: La Cabotte parcel established

Facts

Producer

Bouchard Pere et Fils · visiting guide

Grapes

Chardonnay (100%)

Classification

Grand Cru (Cote de Beaune, AOC)

Oak

Around 16 to 18 months in French oak, part new

ABV

13.5%

Price

EUR 250 to 600 at retail

Drinking window

8-25 from vintage

First vintage

1950

Frequently asked about Chevalier-Montrachet Grand Cru La Cabotte

Tags