Source: October 2020 Week 2, The Wine Advocate; Issue Date: 15th Oct 2020 (RP- 94)
Revisited from bottle, the 2018 Chevalier-Montrachet Grand Cru is showing superbly, unfurling in the glass with inviting aromas of brioche, crisp green orchard fruit, yellow apples, citrus oil and nutmeg. Medium to full-bodied, fleshy but precise, it’s charming and expressive, showing more of its cards than the 2017 rendition did at the same age, while remaining less overtly muscular than the powerful 2015. This will offer a broad drinking window, as it’s already quite demonstrative. As I’ve written before, this bottling hails from the three terraces on the hillside above Bouchard’s La Cabotte, their bottling from the latter which adjoins Montrachet itself – being more muscular and powerful, whereas this cuvee is finer-boned and more ethereal.
Source: jamessuckling.com. Issue Date: Thursday, November 5, 2020 (JS-95)
A dense, layered young white with apples, pears, light creme brulee and lemon curd. It’s tight and reserved, but there is some magic coming out of the glass. Subtle strength. Drink in 2022 and onwards.
According to the legend, the Lord of Montrachet shared his land out between his two sons. One became a Chevalier during the crusades and the other, illegitimate, is supposed to have given his name to Batard-Montrachet. Chevalier-Montrachet forms a horizontal strip at the top of the upper part of Montrachet and is made up of four terraces with different sub-soils, giving four different facets to this exceptional Grand Cru. During the 19th century, we acquired several vineyards and have now become the main owner and the only producer with vineyards on all four terraces.
TASTING NOTE: Distinguished bouquet, with floral and fruit aromas as well as a toasted note. Complex and rich, without the least heaviness, this wine is elegance itself. Very good ageing potential.
FOOD/WINE PAIRING: Fish dishes in sauce, foie gras, elegant starters.
SERVING TEMPERATURE: Between 12C to 14C
AGEING POTENTIAL: 7 to 10 years and more
HARVEST: manual, in small cases of 13 kg. Careful manual sorting of each grape.
VINIFICATION: The pressing takes place in two phases: evacuation of the first juice, then pressing in two-hourly cycles.
MATURING: 12 to 13 months in French oak, with up to 15% new oak, depending on the vintage.
AGEING: The cellars located in the Bastions of the ancient Chateau de Beaune offer ideal ambient conditions. Thanks to their natural hygrometry and constant temperatures, the Grands Crus enjoy from their first youth an environment that is perfectly adapted to tranquil ageing.
GRAPE VARIETY: Chardonnay
SOIL OF THE APPELATION: A lot of limestone, marly on stony subsoil
TOTAL SURFACE OF THE APPELATION IN PRODUCTION:7.59 hectares
DOMAIN SURFACE IN PRODUCTION: 2.33 hectares