In the glass
Aroma: citrus, honey, hazelnut, white flower
Palate: lemon, brioche, chalk, saline
A powerful, broad Batard with citrus, honey and hazelnut over a saline, mineral 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.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- 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
Batard-Montrachet is one of Ramonet's flagship grand cru whites.
- 1920 — Domaine established
Facts
- Producer
- Domaine Ramonet
- Grapes
- Chardonnay (100%)
- Classification
- Grand Cru (Cote de Beaune, AOC)
- Oak
- Around 18 months in French oak, part new
- ABV
- 13.5%
- Price
- EUR 400 to 900 at retail
- Drinking window
- 10-30 from vintage
- First vintage
- 1955
Scores
- Burghound 93 (2019 vintage, reviewed 2021)
Frequently asked about Batard-Montrachet Grand Cru
What does Batard-Montrachet Grand Cru taste like?
On the nose, citrus, honey, hazelnut, white flower. On the palate, lemon, brioche, chalk, saline. Structurally full-bodied, high acidity with a long finish. A powerful, broad Batard with citrus, honey and hazelnut over a saline, mineral frame.
When should I drink Batard-Montrachet Grand Cru?
Drink 10-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Batard-Montrachet Grand Cru?
Roast turbot in beurre blanc is the canonical pairing. Other strong matches include Poulet de Bresse a la creme and Aged Comte. A rich grand-cru white carries the firm white fish and its buttery sauce without being overwhelmed.
What grapes are in Batard-Montrachet Grand Cru?
The blend is Chardonnay (100%). The wine is classified as Grand Cru (Cote de Beaune, AOC).