Montrachet Grand Cru

In the glass

Aroma: honey, white peach, hazelnut, ginger

Palate: citrus, brioche, mineral, spice

The grandest of white Burgundies in DRC's hands: honeyed, spiced and powerful, with a saline, near-endless 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.
• Poulet de Bresse a la creme
  The prized Bresse chicken in cream sauce mirrors a barrel-aged Meursault's weight and nut-and-butter palate.
• 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.

How to serve Montrachet Grand Cru

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, Poulet de Bresse a la creme, Quenelle de brochet sauce Nantua. Match the wine's structure to the dish's fat and salt.

History

DRC bottles Le Montrachet from a 0.67-hectare parcel in the Chassagne side of the climat, first released as a domaine wine in 1963.

1. 1963: DRC began bottling Montrachet

Facts

Producer

Domaine de la Romanee-Conti · visiting guide

Grapes

Chardonnay (100%)

Classification

Grand Cru (Cote de Beaune, AOC)

Oak

Around 18 to 20 months in French oak, part new

ABV

13.5%

Price

EUR 8000 to 16000 at retail

Drinking window

10-30 from vintage

First vintage

1963

Frequently asked about Montrachet Grand Cru

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