Chevalier-Montrachet Grand Cru

In the glass

Aroma: citrus, white flower, hazelnut, mineral

Palate: lemon, brioche, chalk, saline

Leflaive's flagship grand cru: taut, mineral and citrussy, with white flowers and a saline, persistent 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

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

Chevalier-Montrachet is the heart of the Leflaive grand cru range and one of white Burgundy's icons.

1. 1955: Chevalier 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 600 to 1400 at retail

Drinking window

10-30 from vintage

First vintage

1955

Frequently asked about Chevalier-Montrachet Grand Cru

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