Chevalier-Montrachet

Grand Cru

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Wine Spectator

      97 points


      "Offers a broad mouthful of peach, apple and melon flavors, underscored by lively acidity. Has power and weight, with a mouthwatering finish... Really expansive on the finish, where citrus and mineral notes reign."

      Bruce Sanderson, December 15, 2017

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive
      2014 Chevalier-Montrachet Grand Cru
      Decanter
      98 points

      "My (SB) wine of the vintage. It has a huge, intense nose of lime, pears and apricot with aromatic tension and complexity. A fine, assertive and extremely youthful attack: concentrated yet racy and very mineral from start to finish. A racehorse of a wine with amazing length and detail, and that classic, stony minerality."

      Decanter Staff, February 17, 2017

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive
      2013 Chevalier-Montrachet Grand Cru vinous 95 points
      "Bright yellow. Musky yellow peach, grilled nuts and flinty minerality on the nose. Plush, silky and rich; in fact, downright voluptuous for the year, but with terrific mineral energy to its ripe stone fruit flavors. Finishes tactile and long, with excellent verve. This outstanding wine will reward aging but there's nothing hard about it even today.”
      Stephen Tanzer, September 2015- WDQ-

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2012 Domaine Leflaive Chevalier-Montrachet
      "Fresh aromas of white peach, pineapple, lime and crushed stone. Rich, thick and full but with a pungent vein of stony minerality running through the wine and giving it energy and lift. Wonderfully silky and fine-grained grand cru with superb volume and a slowly building, extremely long finish. Before I tasted this approximation of the final blend, I tried the two components of this wine, from the top and lower parts of the vineyard. The Chevalier du Haut, which was near the end of its malo, showed an almost painful spine of acidity and minerality and a rather strict, calcaire-driven finish of lemon oil and iodine. The Chevalier du Bas was distinctly more floral and smoky on the nose and sweeter and more lush in the mouth, without quite the mineral tension of the first sample. But these two components should be extremely complementary. 94-97”
      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      2011 Domaine Leflaive Chevalier-Montrachet
      "Bright yellow with a green tinge. Ineffable, high-pitched aromas of crushed stone, lavender and violet. Fine-grained, elegant and airy yet also powerful, with terrific vibrancy to the floral and crushed rock flavors. Conveys an impression of strong acidity and finishes dry, very long and brilliantly precise. ‘The concentration from the sun risked burning off the grapes' acidity, which is why we were the first to pick here in 2011,' noted winemaker Eric Remy.” 93-95
      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2010 Chevalier-Montrachet Grand Cru

      The Wine Advocate

      95+ points


      "...quite beautiful from a textural standpoint...With time in the glass, gorgeous floral notes and hints of honey blossom as the Chevalier shows off its sensual personality and beautifully layered fruit.”

      Antonio Galloni, August 2012

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2009 Chevalier-Montrachet Grand Cru

      Burghound.com

      96 points


      "An ultra-pure and high-toned nose of mineral-based reduction, spiced pear and acacia blossom gives way to overtly stony and quite finely detailed broad-shouldered flavors that despite their significant size and weight, are crystalline in their transparency. This very much seems to be built on a base of liquid limestone with impeccable balance and flat out stunning persistence. This is a "wow" wine of both volume and finesse that will definitely age as the acid support is very firm, particularly for the vintage, in fact the intensity of the finish is almost painful.”

      Allen Meadows, June 1, 2012

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2007 Chevalier-Montrachet Grand Cru

      Wine & Spirits

      96 points, 100 Best Wines of 2010


      "Often the most aristocratic and challenging of the Montrachet grand crus, this 2007 is both supremely elegant and uncompromisingly mineral in its expression. The sensitive, biodynamic farming Domaine Leflaive practices in the vineyard results in a wine that is unusually resistant to oxidation, allowing a taste to follow the evolution of the structure and flavors over the course of a week. That may sound like it would require inhumane discipline, but this wine is so powerfully concentrated that it is difficult to taste or drink until it has been open for several days. What's fascinating about the wine's severity is the voluptuous curve that's present but just out of reach, a compelling lusciousness made up of kaleidoscope of fruit scents, from pear blossom to apple, white peach, pineapple and star fruit. There's also a delicate spice character, with scents of ginger root and chamomile flower revolving around the saline minerality. Chris Hallowell described it as 'insanely majestic,' a phrase that sums up it's unnerving power."

      April 2010

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Domaine Leflaive

      2006 Chevalier-Montrachet Grand Cru

      Burghound.com

      93-96 points


      "This is notably more elegant, refined and complex with only a trace of exoticism to the mostly white flower and peach aromas that are followed by textured, pure, detailed and delineated flavors that are quite reserved and cool at present while culminating in a focused, crystalline, dry and driving finish. This does a slow build from the mid-palate before exploding onto the knockout finish. A Zen wine."

      Allen Meadows, Issue #35

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Wine Spectator Insider
      November 1, 2006

      Chevalier-Montrachet 2004
      95 points | $360 | 270 cases imported | White
      The oak is a bit flashy now, but there's plenty of substance underneath in this powerful, seductive white.
      Apple, citronella, hazelnut, smoky spices and mineral aromas and flavors mingle with the bright structure.
      It's concentrated, yet balanced, with a creamy texture and a long, racy finish. Best from 2009 through 2020.

      Stephen Tanzer, International Cellar
      September/October 2005, Issue 122

      2004 Chevalier Montrachet
      Compelling aromas of lime, minerals, mint, white truffle and flint; distinctly steely. Densely packed, big and round, but with a mineral tautness giving energy to the middle palate. A Chevalier-Montrachet with uncommon volume and breadth for the vintage, and yet the wine's middle is not yet completely filled in. This still needs further rounding out on its lees. 91-94.

      Decanter, February 2006

      2004 Domaine Lefl aive, Chevalier-Montrachet
      "Elegance and grace coupled with a pure, direct and mineral style. Compact, focused and tremendously long. From 2012."

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Stephen Tanzer, International Cellar
      September/October 2005

      2003 Domaine Leflaive Chevalier Montrachet
      Pale yellow. Pure, perfumed nose combines orange, flowers and crushed stone. This combines the volume of the year with good flavor definition and inner-mouth aromatic character. Floral, mineral and orange flavors are a bit exotic for Chevalier, but understated in the context of the vintage. Finishes impressively dense and very long. A very strong 2003. 92 points.

      Tasting notes by Corney & Barrow

      Chevalier Montrachet Grand Cru
      Spectacular colour of rich old white gold. This is a magnificent wine, subtly rich on the nose, infinitely complex with a chalky, stony, mineral perfume allied to an almost marmaladed perfume of super ripe fruit. The palate combines elegance with power, is harmonious, profoundly flavoured, rich, concentrated and long. Majestic wine. Drink in 2008.

      The Vine
      October 2004 #237
      Clive Coates

      Chevalier-Montrachet
      This is a great deal better. Full, rich and minerally. Lots of vigour, class and depth. Very lovely fruit. Very long on the palate. Very fine indeed. From 2008/9.

      The wine advocate
      29 April 2005 - n°158
      R. Parker, Jr

      Chevalier-Montrachet
      Aromatically demure, the straighforward, easy-to-love 2003 Chevalier-Montrachet (white, 90-92) offers flavors reminiscent of a pear and apple compote in its satin-textured, medium-bodied character. Il should be consumed over the next 6 years.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Clive Coates,
      The Vine N° 234, July 2004

      Chevalier Montrachet
      At its prime 2010-2025
      "Medium colour. Still very young. Rich, full, abundant and quite powerful on the nose. Full body. Lots of depth. Slightly shaken up because it had recently been fined. But lots of substance on the follow-though. Very fine grip. Lots of classy fruit. Very promising. Very fine for the vintage."

      International Wine Cellar
      September/October 2003
      Stephen Tanzer

      Chevalier-Montrachet
      Complex, expressive aromas of peach, apricot, lime blossom and wet stone. Chewy, spicy and precise, with a concentrated flavor of liquid stone and lovely inner-mouth perfume. Comes across as quite dry owing to its strong minerality. Finishes tactile, vibrant and very long. Superb, classic young Chevalier-Montrachet. 93-96.

      The Wine Advocate
      February 2004 - Number 151
      R. Parker, Jr

      Chevalier-Montrachet
      The Chevalier-Montrachet 2002 offers magnificent aromas of mineral, gravel and spice. Impressive, rich and opulent, this wine - fairly full-bodied, succulent, and with a velvety texture - floods the palate with waves of toasty mineral, honey and pear. It will be perfect between 2006 and 2015. 93-96.

      The Vine
      January 2004
      Clive Coates

      Chevalier-Montrachet
      Concentrated, classy and profound on the nose. Rich, full bodied and backward on the palate. This has very lovely fruit and great harmony. Not as much of a blockbuster as I expected after the Batard. But very subtle and less of dimension. Very fine. From 2012.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Clive Coates,
      The Vine N° 234, July 2004

      Chevalier Montrachet
      At its prime 2007-2020
      "Medium colour. Refined, much more developed than the 2002 on the nose. Lighter, of course, but no lack of fruit and depth. Ripe. Medium to medium-full body. Balanced and stylish. A lot of dimension and personality for a 2001. Lovely finish. Very fine for the vintage."

      The Wine Advocate - N°147 - June 2003
      R.M. Parker, Jr

      Somewhat full-bodied, with a spicy, mineral nose and hints of fresh herbs, the Chevalier-Montrachet 2001 is well developed. With extraordinary depth, very fleshy but also very pure, it is marked by minerals and herbs. For drinking in 6 years. 88-910.

      WDQ - September/October 2002
      2001 Domaine Leflaive

      Chevalier-Montrachet: Green-tinged color. Cool, highly aromatic nose of powdered stone, lime and mint. Intensely flavored and brisk, with a chewy, tactile texture and strongly mineral flavors. Very suave and stylish wine, finishing with terrific subtle length and a distinctly stony character. Showing very well, as it finished its malolactic fermentation two months ago...91-94.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Clive Coates,
      The Vine N° 234, July 2004

      Chevalier Montrachet
      At its prime 2010-2025
      "Medium colour. Very lovely nose. Still youthful. A marvelous combination of white peaches, flowers and a gentle touch of oak. Fullish bodied. Vigorous. Very well balanced and concentrated. Pure. Profound. This is very fine indeed."

      Wine Spectator
      May 15, 2003

      Chevalier Montrachet
      "Opulent and decadent, quite oaky, with toasted coconut and mango. Thick Chardonnay that stays on an even keel thanks to sharp acidity. Blends ripe fruit with mineral, dried herbs, honey and pear tart. Smoky, toasted notes make for a delightful full-bodied white. Drink now through 2015." 96.


      Wine&Spirits
      December 2002 - April 2003

      Chevalier Montrachet Grand Cru
      "At its best, Chevalier can be the most aristocratic of Puligny's grands crus, and Domaine Leflaive captured that stance in the wine from 2000. It's a story of the soil and the hill, the ghost of Chardonnay grapes making something supple and elegant out of the earth. And it tells the story for a minute, or two, or three, the length of expression as beautiful as the harmony of all the elements: the stark scent of minerals, of honey dried in the wind, of fields of wheat and autumn sun (think of Millet's "The Reapers" and the wine they'd rightly earned for their work). The flavors blossom as the wine expands at its slow discretion. This great vintage will need ten years to begin to show itself, and more time to reveal all the nuances of its flavor." 96

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Clive Coates, The Vine
      N° 188, Septembre 2000

      Chevalier-Montrachet 1999 : (not yet racked): Nuanced nose combines pineapple, minerals, honeysuckle, nut oil and charred oak. Superrich but penetrating; thick with extract. Possesses impressive volume for Chevalier, but it's not at the level of Batard. Very long and subtle on the aftertaste. "This wine was almost too tender at the beginning, but it's beginning to take shape," noted Morey. 92-94.

      Stephen Tanzer, International Wine Cellar
      September/October 2000

      Chevalier-Montrachet 1999 : (not yet racked): Nuanced nose combines pineapple, minerals, honeysuckle, nut oil and charred oak. Superrich but penetrating; thick with extract. Possesses impressive volume for Chevalier, but it's not at the level of Batard. Very long and subtle on the aftertaste. "This wine was almost too tender at the beginning, but it's beginning to take shape," noted Morey. 92-94.

      N° 133, 28 February 2000
      [The white Burgundies of 1999]
      "Domaine Leflaive"
      R.M. Parker, Jr

      The Chevalier-Montrachet 1999 expresses pure but nuanced aromas of mineral. On the palate it is full and deep, again revealing spicy mineral notes crossed with pear. Harmonious and pure, with a supple finish, it will be perfect in 10 years.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Septembre 1999
      [The white Burgundies of 1998]
      "Domaine Leflaive"
      Clive Coates MW

      Chevalier-Montrachet 1998
      This is more backward, with a touch of reduction. Full. Very very concentrated. Splendid fruit. Very fine acidity. This is a lovely wine. Fat, rich and classy. Not a touch fragile. A splendid result. Very fine plus. From 2005/2006.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      L'art et le Vin
      N°42 - July 2001

      Chevalier-Montrachet 1996 : Light yellow-gold with astonishing brilliance and lovely depth on the rim.
      The purity of the fruit here is truly exemplary: purity, finesse, freshness, citrus notes, ripe grapes, it's a contest to come up with superlatives to express just this first contact.
      And no breach on the palate. The festival continues: the substance is dense and of course well concentrated, completely balanced thanks to very fine acidity.
      The finish has quite impressive length. Considering that this wine will become even more complex as it ages, it's easy to imagine it once it has finally finished maturing. Imagine? Well almost, because some very happy surprises could further boost our already solid enthusiasm. Suggested mark: 19/20.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 18, Octobre-Novembre 1997
      [Vertical]
      Grand Cru blanc,
      Chevalier-Montrachet

      1994 ***
      In white, 1994 was a good vintage in Burgundy, though liveliness is lacking in most of the wines. Those situated at the top of the slope - as with Chevalier - on thin, arid terroirs, a bit cooler than down below and less exposed to grey rot (very active in 94), managed better. The nose is expressive and rich: honey, yellow fruit, almonds, vanilla and a discreet mineral touch. The palate continues in the same style: rich, fat and unctuous, with a slight lack of freshness all the same. "The 94s have the same structure as the 74s, which were good only after seven or eight years in bottle", says Pierre Morey, the cellar master. So......

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 62, Septembre/Octobre 1995
      [Les bourgognes blancs 1993]
      "Domaine Leflaive"
      Stephen Tanzer's Chevalier-Montrachet 1993
      Bright but very ripe aromas of minerals, smoke and oak char Quite different in shape from the Batard, without the sheer size of the previous wine but penetrating, racy, intense and very long. Shows off Chevalier's stonier soil. "A double mineral wine," says Anne-Claude Leflaive, combining the minerality of the vintage and the cru. Again, superb for the vintage, and a wine of evident breed. 91(+?).

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 18, Octobre-Novembre 1997
      [Vertical]
      Grand Cru blanc,
      Chevalier-Montrachet

      Chevalier-Montrachet 1990 *
      Here is the proof that even the "best" wines, in a truly great vintage like 90, can "miss the boat". Astonishing, but this Chevalier shows neither the ripeness nor the perfect health of most of the grapes in 90. On the nose, notes of baker's flour and yeast. The texture on the palate suggests a certain richness, but with average density compared to what one can expect of a 90. There is even a slight touch of oxidation. The "mark" reflects thwarted expectations...
      Christophe Tupinier

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 18, Octobre-Novembre 1997
      [Vertical]
      Grand Cru blanc,
      Chevalier-Montrachet

      Chevalier-Montrachet 1987 ***
      A demonstration of what we said above about the 92 vintage: it's very dangerous to evaluate a vintage in its youth. If 1987 was quickly given a first-class burial, the vintage is ready to drink now and continues to give us some lovely surprises with its lively, fine and elegant style. That's the case with this wine, with its nose of honey, brioche, exotic fruit, menthol (freshness) and spice, and a palate full of raciness and distinction. Nothing left to say...
      Christophe Tupinier

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1985
      Green highlights. The nose is dominated by a sulphured compound and the palate, also toughened by the sulphur, is not very clean and seems marked by a treatment product. The wine appears drab compared to the other wines. Age may subdue it.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1984
      Served in magnum, this wine has a fairly complex nose and a fine, well-structured palate, but is a bit warm on the finish. It is already very pleasant to drink

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Tasting notes

      N° 18, Octobre-Novembre 1997
      [Vertical]
      Grand Cru blanc,
      Chevalier-Montrachet

      Chevalier-Montrachet 1983 ****
      Following a fine, hot summer, it rained at the start of September before the sun returned for the harvest (1 October). The ripening of the grapes galloped during the final days under the influence of the warm weather. However, the domaine harvested relatively early; as a result, this wine truly radiates the ripeness of its year, but not overripeness - an important nuance! It thus keeps a light side, with no exuberance. The attack on the palate is very rich and powerful, even voluminous, but is quickly underpinned by a liveliness that gives the ensemble structure and balance. A superb bottle!
      Christophe Tupinier

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1983
      Bright yellow colour. The nose, very intense, suggests hazelnuts and a mineral touch. The palate, concentrated and very airy, reveals lots of freshness and complexity. Astonishing length. Another bottle tasted in different circumstances showed the same characteristics. This is a lovely wine, practically at its peak. However, the vertical tasting shows that it will need a few more years to reveal all its complexity.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1982
      Very clear colour with green highlights. The discreet nose shows a farmyard touch. The palate, of average length, is well structured and light, with toasty notes and aromatically very expressive - though the farmyard touch remains. This wine develops well in the glass.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1980
      Fairly yellow colour. The nose, of average intensity, shows tertiary notes. Airy and balanced, the palate finishes on tertiary aromas (morels, wild mushrooms). The wine is just starting its decline.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Tasting notes

      N° 18, Octobre-Novembre 1997
      [Vertical]
      Grand Cru blanc,
      Chevalier-Montrachet

      Chevalier-Montrachet 1979 ***
      The 1979 vintage saw an abundant harvest, but with healthy and very ripe fruit, a bit like 1996. The nose has the "textbook" expression of a nicely evolved wine, without being over the hill: notes of white truffles, toasted hazelnuts, mown hay, mineral tones, etc. On the palate, the style is more "tall and thin" than "a stocky little one". Not very wide shoulders, but the ensemble lacks neither finesse nor length. A charming wine, straight, precise, and ready to drink.
      Christophe Tupinier

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1979
      Straw yellow with green highlights. The nose, intense and complex, strongly suggests white truffles evolving to toasty aromas. The attack on the palate - superb - has supreme balance, with a truffled, honeyed finish. This excellent wine, full, very long and still restrained, hasn't had its last word.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      N° 18, Octobre-Novembre 1997
      [Vertical]
      Grand Cru blanc,
      Chevalier-Montrachet

      Chevalier-Montrachet 1978 ****
      A different picture compared with the preceding vintage. In 1978 the harvest was small, the grapes very concentrated, and this Chevalier is impressive with its richness. The nose is superbly open with notes of black truffle, honey, exotic fruit and mocha. The texture on the palate has huge concentration, with at the same time lots of complexity and even, in a certain way, finesse. An extracted wine, for tasting - why not - by the fireside. At the risk of repetition, it's with bottles like this that one realises how much is lost by drinking great wines too young.
      Christophe Tupinier

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1978
      Very brilliant straw-gold. Intense nose with aromas of Périgord truffles and mocha. The attack is also truffled, the palate fine and airy, marked by excellent acidity. Well balanced and light-bodied, the wine is long and complex. A lovely light bottle that has reached its peak.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Tasting notes

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1977
      Straw-gold with green highlights. The nose, light and airy, has a touch of hazelnut. The attack is structured, the palate slim and light-bodied, with lovely aromas on the finish. Though not really great, this wine appears to be eternally young.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Tasting notes

      N° 18, Octobre-Novembre 1997
      [Vertical]
      Grand Cru blanc,
      Chevalier-Montrachet

      Chevalier-Montrachet 1961 *****
      The "monument" of this tasting! The "recital" began with the colour: amber, lively and shining. On the nose, the question right away was how it was possible to find so much sensuality, elegance and diversity in one wine: toasted hazelnuts, candied fruit, spices, silex, mocha, mushrooms, spice bread, etc. After all these years, the balance on the palate is still perfect among power, length, finesse, and, yes, freshness. A superb symphony with every indication that the score will still be as bewitching in another 10 years, at least.
      Christophe Tupinier

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1961
      Yellow with green highlights and amber nuances. The sublime nose has tertiary aromas of St George's mushrooms and morels, with hazelnut and silex nuances. The attack is full, and the palate reveals perfect, almost miraculous balance, with splendid retro-olfaction and phenomenal length. Impossible to tally the finish! This astounding, deep and complex wine, on a hazelnut and mushroom base and airy light, is very typical Chevalier-Montrachet. And it improves still further on airing.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

    • Origin

      Sol argilo-calcaire
      3 parcels in the Chevalier-Montrachet appellation.
      Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
      Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
      Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
      Surface: 1ha 99a (4.92 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
      Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
      Homeopathic fining and very light filtering if necessary.

      Grape variety

      Chardonnay

      Wine making

      Biodynamic.
      Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.

      Wine tasting

      Tasting notes

      N° 18, Octobre-Novembre 1997
      [Vertical]
      Grand Cru blanc,
      Chevalier-Montrachet

      Chevalier-Montrachet 1949 ***
      For amateurs [of the style] and those who will become so one day, this is a textbook example of "controlled rancio". The colour is already turning to chestnut. The aromas are typical of maderisation: mushrooms, humus, toasted hazelnuts, orange peel and coffee, all repeated on the palate. An old but elegant wine, still solid on both its "legs", it's the ideal partner for foie gras or a mushroom dish.
      Christophe Tupinier

      N°415 - Octobre 1997
      [Plaisir de la cave][Vertical]
      Grands bourgognes blancs
      Bernard Burtschy

      Chevalier Montrachet Grand Cru 1949
      Bought at auction some 10 years ago, amber colour, bottle maderised.

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