Montrachet Grand Cru

In the glass

Aroma: citrus, honey, white flower, hazelnut

Palate: lemon, brioche, chalk, saline

The white-Burgundy reference at its summit: profound, saline and tightly wound, with citrus, honey and an 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.
• Aged Comte
  Nutty alpine cheese amplifies a mature Chardonnay's hazelnut and brown-butter notes.

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, Aged Comte. Match the wine's structure to the dish's fat and salt.

History

Leflaive's tiny biodynamic Montrachet, made only since the early 1990s, is among the rarest white Burgundies.

1. 1717: Leflaive family settled in Puligny
2. 1991: First Leflaive Montrachet; biodynamic conversion underway

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 4000 to 9000 at retail

Drinking window

10-30 from vintage

First vintage

1991

Frequently asked about Montrachet Grand Cru

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