Bâtard-Montrachet

Grand Cru

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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

      96 points


      "...mix of lemon cake, peach, citronella, floral and stone flavors, this white is light-footed, yet intense and luminescent. Beautifully integrated acidity drives the long finish, where elements of mineral, citrus and spice linger."

      Bruce Sanderson, December 15, 2017

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Bâtard-Montrachet Grand Cru

      Wine Spectator Insider

      97 points


      "Intense, exhibiting lemon, apple and honeydew melon flavors over a backbone of crackling acidity. Linear and persistent, this resonates on the long aftertaste of spice and mineral. Has an extra dimension."

      Bruce Sanderson, February 8, 2017

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Bâtard-Montrachet Grand Cru

      vinous

      93+ points


      "Deeper-pitched on the nose than the Bienvenue, offering musky, slightly reduced scents of very ripe peach and grilled nuts. Sweet, large-scaled and powerful but youthfully laid-back today. More tannic than the Bienvenue but the firm finishing flavors of pear and minerals titillate the retronasal passage. Still a baby."

      Stephen Tanzer, September 2015

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Bâtard-Montrachet
      "Bright medium yellow. Sexy aromas of peach, nectarine and brown spices, plus hints of wild cherry and fraise des bois. Quite full, rich and powerful, with a distinctly tactile quality to the saline iodine and mineral flavors. This ripe, brooding wine finishes with inexorable persistence. This has 13.45% alcohol and a post-malo pH of 3.1, according to Eric Remy. 93-95”
      By Stephen Tanzer. WDQ

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Bâtard-Montrachet
      "Pure, nuanced nose offers orange oil, hazelnut, almond and smoke. Rich and broad in the mouth, but with a surprisingly light touch to the rather powerful pineapple and orange blossom flavors. Quite fine and not at all heavy (this is 13.1% alcohol after a bit of chaptalization) thanks to firm underlying energy. Builds subtly and slowly on the firm back end. Evolving slowly.” 92-94
      By Stephen Tanzer

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Bâtard-Montrachet Grand Cru

      Burghound.com

      95 points


      "An expressive and actually quite elegant nose features lemon rind, spiced pear, white peach and plenty of dried floral influences. The supple, round and imposingly scaled big-bodied flavors are impressively concentrated and while quite powerful, they are also quite seductively textured before culminating in an explosive yet impeccably well-balanced finish. As is usually the case, this is a big wine but it retains a certain refinement that, in the same vein as the Bienvenues, is not exactly expected in a bold and exceptionally rich vintage like 2009.”

      Allen Meadows, June 1, 2012

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Bâtard-Montrachet Grand Cru

      Burghound.com

      91-94 points


      "This is also on the ripe side for a 2007 with an ultra elegant nose that is pure, airy and cool, indeed this is unusually elegant for the appellation with its white flower, citrus, pear and light spice hints that are in perfect keeping with the rich, full and broad-shouldered flavors that possess the usual volume and power of a classic Bâtard but do not lose any of the precision or detail on the expansive, mouth coating and hugely long finish. Like a number of examples in 2007, this is an elegant Bâtard."

      Allen Meadows, Issue #35

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      Bâtard-Montrachet 2004
      96 points | $270 | 260 cases imported | White
      This is intense, revealing layer after layer of nuance. Citrus blossom, hazelnut, anise, lemon custard, apricot, smoke and mineral flavors mingle with the firm structure and creamy texture. It's harmonious and balanced, with lingering notes of vanilla and mineral salts. A lot of finesse for the appellation. Best from 2009 through 2025.

      Stephen Tanzer, International Cellar
      September/October 2005, Issue 122
      2004 Bâtard Montrachet
      Musky yellow fruits and flowers on the aromatic nose. Rich, chewy and sweet; rich and powerful...quite dry. Much more powerful than the Bienvenue, with more thrust. As full as this is, there's nothing heavy about it. 91-94.

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Batard Montrachet
      Pale yellow. Exotic aromas of peach liqueur, flowers and spicy oak, with a whiff of room freshener. Fat, sweet and full-bodied but lacking in definition. A huge but rather in elegant Batard that some tasters will prize for its sheer fullness and dimension. 90 points.

      Tasting notes by Corney & Barrow

      Bâtard Montrachet Grand Cru
      Old gold green colour. Sensational nose of rich, toasted, intense, pendulously ripe fruit but retaining focus and restraint. The palate in profound, with dense, concentrated flavours of supremely ripe, hedonistic fruit, terrific depth and balanced sustained finish. Drink in 2007.

      The Vine
      October 2004 #237
      Clive Coates

      Batard-Montrachet
      Slightly bland. Slightly heavy. Slightly diffuse. This is not very exciting this year. From 2006.

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

      Bâtard-Montrachet
      The melted butter scented 2003 Batârd-Montrachet (white, 89-91) is plush, easygoing, and softly plump. A pleasing medium-bodied effort, its over-ripe white fruit flavors lead to a long, supple finish that reveals a nice touch of freshness. It should be drunk over the next 5-6 years.

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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

      International Wine Cellar
      September/October 2003
      Stephen Tanzer

      Batard-Montrachet
      Slightly fuller yellow color. Very ripe aromas of peach, apricot, butter and clove. Fat, sweet and ripe, with a concentrated flavor of peach supported by subtle underlying minerality. A big young wine that's hiding more than it's showing today. Very full but not at all heavy. This really coats the palate and builds impressively on the back. 92-95.

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

      Batard-Montrachet
      While I really liked the sumptuous, sensual nature of the 2002 Bâtard-Montrachet, with its toasty and mineral scents, it doesn't have the same level of concentration as the Pucelles. Fairly full-bodied, rich and deep, this tonic, mineral wine is for drinking within 8 years. 90-93.

      The Vine
      January 2004
      Clive Coates

      Batard-Montrachet
      Rich, full and honeyed. Complex and very classy. Not a bit four-square yet plenty of substance and vigour. Very good grip. This is realy quite reserved still. Fine plus. From 2012.

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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

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

      Bâtard-Montrachet 2001, which gives off a nose of spice, white pepper and pear, is soft, full and supple, with slightly full-bodied pear and smoky aromas. Exactly as with Clavoillon and Pucelles, it finishes on a "tannic" note. For drinking in 5-6 years. 87-89.

      WDQ - September/October 2002
      2001 Domaine Leflaive

      Bâtard-Montrachet (grape sugars here were in the 13,5% range, according to Morey): Thoroughly ripe aromas of peach, flower blossom, grilled almond, nut oil and clove. Sweet, full and chewy, but with an edge of minty austerity. A lovely combination of ripeness and sound acidity. Finishes quite dry and long. A very promising Bâtard, not at all top-heavy or alcoholic. 90-93

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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, September 2000
      Bâtard-Montrachet 1999 : "Fullish, fresh, quite energetic nose with a touch of ripe apples as well as peaches. On the palate quite an abundant example, ripe, even rich with good acidity and concentration. A second cask was more energetic, more poised and with better grip. More elegant. Very peachy. Very fine. From 2006."

      Stephen Tanzer, International Wine Cellar
      September/October 2000
      Bâtard-Montrachet 1999 (not yet racked): Brooding, powerful, reduced nose hints at stone fruits and grilled nuts. Impressively sweet and puissant in the mouth, with chewy density giving the wine a tactile, layered quality and noteworthy clarity of flavor. Quite pure in the mouth; offers a powerful backbone but carries its 14.2% alcohol gracefully. Impressively dry, aristocratic and long on the back end. A potentially great Batard already showing great complexity. This possesses brisk acidity and a rather low pH. 93-96.

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

      The both intense and soft nose of the Bâtard-Montrachet 1999 blends white fruit and mineral notes. The palate, fairly full-bodied, structured and tight, is rich, fresh and concentrated. It suggests apple, pear and mineral. For drinking at its peak between 2002 and 2010.

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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

      Bâtard-Montrachet 1998
      This is quite a lot bigger than the Bienvenues but also very ripe and honeyed. Rich but not over-ripe. Very fine grip. Stylish and balanced. Really concentrated. Very fine. From 2005.

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      09/30/1999

      Bâtard-Montrachet 1997
      "Beautiful harmony from start to finish. Layers of attractive smoke, honey and ripe fruit are kept in focus as the séduction wraps around the palate. Drink now through 2007."

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Batard-Montrachet 1993
      More expressive, riper, oak chardominated nose. Riper and sweeter in the mouth; already showing lovely apricot and spice flavor. Impressive length for the vintage, with strong spicy oak flavor. 91.

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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

      Bâtard-Montrachet 1991: The nose is finely honeyed and waxy, with delicious notes of pastry. This honeyed base re-emerges on the palate: unctuous, massive, very Bâtard-Montrachet, but sustained by freshness that gives the wine harmony and youthfulness.

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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 Bâtard-Montrachet Grand Cru

      Burghound.com

      91-94 points


      "This is also on the ripe side for a 2007 with an ultra elegant nose that is pure, airy and cool, indeed this is unusually elegant for the appellation with its white flower, citrus, pear and light spice hints that are in perfect keeping with the rich, full and broad-shouldered flavors that possess the usual volume and power of a classic Bâtard but do not lose any of the precision or detail on the expansive, mouth coating and hugely long finish. Like a number of examples in 2007, this is an elegant Bâtard."

      Allen Meadows, Issue #35

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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

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

      Bâtard-Montrachet 2001, which gives off a nose of spice, white pepper and pear, is soft, full and supple, with slightly full-bodied pear and smoky aromas. Exactly as with Clavoillon and Pucelles, it finishes on a "tannic" note. For drinking in 5-6 years. 87-89.

      WDQ - September/October 2002
      2001 Domaine Leflaive

      Bâtard-Montrachet (grape sugars here were in the 13,5% range, according to Morey): Thoroughly ripe aromas of peach, flower blossom, grilled almond, nut oil and clove. Sweet, full and chewy, but with an edge of minty austerity. A lovely combination of ripeness and sound acidity. Finishes quite dry and long. A very promising Bâtard, not at all top-heavy or alcoholic. 90-93

    • Origin

      Sol argilo-calcaire
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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
      4 parcels in the Bâtard-Montrachet appellation.
      Bâtard 7: 7 ouvrées (0.74 acre) planted in 1974 (commune of Chassagne)
      Bâtard 8: 8 ouvrées (0.85 acre) planted in 1979 (commune of Puligny)
      Bâtard 9: 9 ouvrées (0.95 acre) planted in 1989 (commune of Chassagne)
      Bâtard 21: 21 ouvrées (2.22 acres) planted half in 1962, half in 1964 (commune of Puligny).
      Surface: 1ha 91a (4.72 acres).

      Method of culture

      Long, gentle pneumatic pressing, decanting over 24 hours, thenracking and running into cask of the must.
      Alcoholic fermentation in oak casks, 25% new (maxi 1/2 Vosges,
      mini 1/2 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

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