Batard-Montrachet Grand Cru

In the glass

Aroma: citrus, honey, hazelnut, white flower

Palate: lemon, brioche, chalk, saline

A richer, broader grand cru with citrus, honey and hazelnut over a saline, powerful frame.

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.
• Aged Comte
  Nutty alpine cheese amplifies a mature Chardonnay's hazelnut and brown-butter notes.

How to serve Batard-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, Aged Comte. Match the wine's structure to the dish's fat and salt.

History

Domaine Leflaive (founded 1717 in Puligny-Montrachet) bottles Batard-Montrachet from a holding of just under two hectares on the Chassagne side of the Grand Cru.

1. 1950: Batard holdings established

Facts

Producer

Domaine Leflaive · visiting guide

Grapes

Chardonnay (100%)

Classification

Grand Cru (Cote de Beaune, AOC)

Oak

Around 12 to 18 months in French oak, part new

ABV

13.5%

Price

EUR 500 to 1100 at retail

Drinking window

10-30 from vintage

First vintage

1950

Frequently asked about Batard-Montrachet Grand Cru

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