Montrachet

Grand Cru

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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

      Montrachet Grand Cru - 2015


      Burghound.com

      95-97 points


      "... there is both good freshness and vibrancy to the imposingly constituted flavors that, like the Chevalier, manage to retain an unequalled grace and refinement on the gorgeously persistent finish where a hint of wood surfaces. This is quite firmly structured, partially thanks to the impressively deep reserves of dry extract but also because of the very firm citrus-tinged acidity and between the two, this beauty should age for a very long time."

      Allen Meadows, June 1, 2017

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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 Montrachet Grand Cru
      Vinous
      94-97 points

      "Bright, light yellow. Reduced aromas of apricot, peach, iodine and grilled, smoky oak. Large-scaled, solid and sweet but with strong lemony acidity and iodiney crushed-stone character enlivening the stone fruit and orange blossom flavors. At once powerful and airy, finishing with a tannic impression and outstanding extract and length. This wine may well need a decade in barrel to digest its oak. Incidentally, Rémy told me he uses 15% new oak for the village wines, 20% for his premier crus and 25% for the grand crus."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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 Montrachet
      "(there's just a single 114-liter barrel of this juice; malo finished): Strong spice notes of nutmeg and mace are lifted by a pronounced floral element. Tightly wound and penetrating; much less opulent and silky today than the Chevalier-Montrachet, showing outstanding cut and ripeness to the citrus, stone fruit and spice flavors. This very discreet wine comes across as almost tannic today. Remy expected to rack it into a stainless steel tank shortly after my visit. 94-96”
      Issue 170: September/October 2013
      By Stephen Tanzer. WDQ

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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 Montrachet
      "(aging in a single new 300-liter barrel): Iodine, spices and smoky oak on the nose, with a peach quality emerging with air. Dense, sweet and broad, with sexy minerality and musky smokiness. Large-scaled but not heavy. Lower in pitch than the Chevalier and not quite as long on the dry, firm finish. But this is much harder to taste today owing to the strong oak element.” 92-95
      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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 Montrachet Grand Cru
      Burghound.com
      (94-97) points

      "A clearly very ripe yet notably restrained nose offers up notes of white and yellow fruit, mango, spice, minerals and soft oak hints only under the duress of aggressive swirling. The massive, rich and exceptionally full-bodied flavors display no such moderation however as they unleash a seemingly full-frontal attack on the palate as the intensity is borderline painful and the finish doesn't seem to stop as I could still taste this an hour later. Speaking of 'wow' wines, this qualifies as well."

      Allen Meadows, July 2011

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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 Montrachet Grand Cru

      Burghound.com

      (94-97) points


      "A clearly very ripe yet notably restrained nose offers up notes of white and yellow fruit, mango, spice, minerals and soft oak hints only under the duress of aggressive swirling. The massive, rich and exceptionally full-bodied flavors display no such moderation however as they unleash a seemingly full-frontal attack on the palate as the intensity is borderline painful and the finish doesn't seem to stop as I could still taste this an hour later. Speaking of 'wow' wines, this qualifies as well."

      Allen Meadows, July 2011

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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 Montrachet Grand Cru

      Burghound.com

      (94-97) points


      "A clearly very ripe yet notably restrained nose offers up notes of white and yellow fruit, mango, spice, minerals and soft oak hints only under the duress of aggressive swirling. The massive, rich and exceptionally full-bodied flavors display no such moderation however as they unleash a seemingly full-frontal attack on the palate as the intensity is borderline painful and the finish doesn't seem to stop as I could still taste this an hour later. Speaking of 'wow' wines, this qualifies as well."

      Allen Meadows, July 2011

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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 Montrachet Grand Cru

      Burghound.com

      94-97 points


      "As good as the Chevalier is, and it's very, very good, this is indisputably at another level. A compelling nose of acacia blossom, ripe orchard fruit and exotic spice notes is followed by classy, pure and tautly muscled big-bodied flavors that possess both seriously impressive power and wonderful elegance, which continues onto the linear, multi-dimensional, dense, long, explosive and palate staining finish. A dramatic wine of sheer class that makes you say 'wow'."

      Allen Meadows, Issue #35

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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

      Montrachet 1999 : (sulfited but not yet racked): Deep aromas of white flowers and candied lemon. Very rich and powerful but tightly wound; thick and voluminous but spicy and pure. Lovely finishing sweetness. Not especially backward -- in fact, remarkably easy to taste for a young Montrachet. And yet, I suspect this wine has the balance and backbone to be long-lived. 93-95.

      Stephen Tanzer, International Wine Cellar
      Septembre/Octobre 2000

      Montrachet 1999 : Closed on the nose. Full and very rich and concentrated on the palate. Very intensely flavoured. Very lovely fruit. Not heavy, nor too much of a clumsy monster. Very focused. Excellent. From 2008.

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

      Montrachet 1999 from Domaine Leflaive is first-rate. A marvel of precision, with a spicy and mineral nose, it is fairly full-bodied, powerful, deep, full and harmonious; it literally carpets the palate with its waves of supple, opulent aromas - notes of white and yellow fruit, spice and cream. For drinking between 2003 and 2012.

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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

      Montrachet 1999 : (sulfited but not yet racked): Deep aromas of white flowers and candied lemon. Very rich and powerful but tightly wound; thick and voluminous but spicy and pure. Lovely finishing sweetness. Not especially backward -- in fact, remarkably easy to taste for a young Montrachet. And yet, I suspect this wine has the balance and backbone to be long-lived. 93-95.

      Stephen Tanzer, International Wine Cellar
      Septembre/Octobre 2000

      Montrachet 1999 : Closed on the nose. Full and very rich and concentrated on the palate. Very intensely flavoured. Very lovely fruit. Not heavy, nor too much of a clumsy monster. Very focused. Excellent. From 2008.

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

      Montrachet 1999 from Domaine Leflaive is first-rate. A marvel of precision, with a spicy and mineral nose, it is fairly full-bodied, powerful, deep, full and harmonious; it literally carpets the palate with its waves of supple, opulent aromas - notes of white and yellow fruit, spice and cream. For drinking between 2003 and 2012.

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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

      Le Montrachet 1998
      One and a half casks. The wine is marked by the new wood. Very very rich and concentrated. Backward. Probably brilliant. From 2006 plus.

    • Origin

      Sol argilo-calcaire
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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
      1 parcel in Chassagne-Montrachet.
      Year planted: 1960.
      Surface: 8a 21ca (0.2 acre).

      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, 100% new (origin Allier).
      Maturing: 12 months in new oak, then 6 months in oak used once, 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.

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