Bâtard-Montrachet Grand Cru – 2007
-
Vineyard Profile
- Appellation: Burgundy
- Location: Four parcels in Bâtard-Montrachet
- Cultivation: 100% biodynamic
- Size: Total of 1.91 hectares (4.72 acres) Bâtard 7: 7 ouvrées (0.74 acre), planted in 1974 (commune of Chassagne) Bâtard 8: 8 ouvrées (0.85 acre), planted in 1979 (commune of Puligny) Bâtard 9: 9 ouvrées (0.95 acre), planted in 1989 (commune of Chassagne) Bâtard 21: 21 ouvrées (2.22 acres), 1/2 planted in 1962, 1/2 in 1964 (commune of Puligny)
- Soil: Calcareous clay
-
Vinification
-
Long, gentle pneumatic pressing, débourbage over 24 hours, then racking and running the must into cask
Alcoholic fermentation in oak casks, 25% new (maximum 1/2 Vosges, minimum 1/2 allier)
Aged 12 months in cask, placed in tank for 6 months, then prepared for bottling
Homeopathic fining and very light filtering at bottling, if necessary
-
Images
Reviews
-
Bâtard-Montrachet Grand Cru – 2007 – Robb Report
“Domaine Leflaive is known to bottle some of the richest, most enchanting, most complex whites in all of Burgundy. This pure Chardonnay has aromas of melted butter, honeysuckle, and lemon zest. On the palate the wine is viscous, revealing intense flavors of lemon meringue, wet stone, and tropical fruit.”
-
Bâtard-Montrachet Grand Cru – 2007 – 95 points – Wine & Spirits
“Batard’s power expressed without any excess weight: This wine is delicate and detailed rather than monolithic. Most of the detail appears at the end, with a subtle length that expands and extends for minutes, touching on wildflower honey, rich pineapple and peach.”
-
Bâtard-Montrachet Grand Cru – 2007 – 95 points – Wine Spectator
“Broad and nutty, with moderately firm structure and a hint of oak tannins shoring up its grapefruit, ripe apple and spice flavors. Intense, yet slightly angular at first and requiring air to show its creamy texture and richness.”
-
Bâtard-Montrachet Grand Cru – 2007 – 93 points – The Wine Advocate
“Pineapple, mandarin; hibiscus and orange blossom mark the nose of the Leflaive 2007 Batard-Montrachet. Honey, bittersweet citrus oil, marmalade, apricot preserves, and liquid floral perfume create a sense of seductive ripeness matched by textural opulence. But this lacks the nuance, lift, or intriguing mineral dimension of the Bienvenues-Batard or the Pucelles. A pungent smokiness clings to its bittersweet finish. I imagine this being slightly less age-worthy than the two aforementioned crus, but only time will tell.”