2010 Chevalier Montrachet Vincent Girardin



The product of one of the finest vintages in recent Burgundian history, the Chevalier Montrachet by Vincent Girardin is a must buy for those who appreciate exquisite white Burgundy. As a year, 2010 overshadows both 2009 and 2011 in terms of overall quality. 2012 may come close, but sadly production has been so small in the year that finding Grand Cru’s such as this at a reasonable price will be extremely difficult, if not impossible.

 

This is a wine designed for food and can be drunk throughout a meal thanks to its superb structure and beautiful purity of fruit. Meadows is clearly a fan of the wine and highlights the “stunning length” while picking out notes that will match perfectly with oriental and European cuisine.

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Average critic rating : 93.25 points

93-96

93-96

As is often the case, this possesses the most elegant aromatic profile in the range with its ultra-pure nose of mineral reduction, lime rind, white and pink rose petals and very discreet spice nuances. The highly-energetic and mineral-driven medium-weight plus flavors are borderline painfully intense before concluding in an impeccably well-balanced finish of superb delineation and positively stunning length. This is most impressive. June 2012. www.burghound.com Drink 2018+

92

92

The 2010 Chevalier-Montrachet comes across as light on its feet and perfumed. Citrus, pears and white flowers are all woven together nicely. This is a decidedly fruit-driven Chevalier with less in the way of mineral and aromatic dimensions. Clean layers of saline minerality make an appearance on the silky, polished finish. Anticipated maturity: 2014+. ||Vincent Girardin recently sold his operation to Compagnie des Vins d’Autrefois, which previously had an ownership stake in the company. As part of the transaction, Girardin keeps eight hectares of vineyards, from which he will continue to supply the house. I am told that all the other fruit contracts remain in place, ensuring continuity in the maison’s range. Long-time winemaker Eric Germain, who has worked alongside Girardin for ten years, remains at the helm. So far, it looks like a little has changed, but it is early days so we will see. Germain told me the 2010s were harvested beginning on September 5. The premier and grand crus spent 18 months in oak (20% new), followed by two months in steel before being bottled in April and May 2012. As I wrote last year, the Girardin wines have undergone a pretty dramatic stylistic shift over the last few years. Today, the wines are made in a brighter, more focused style with less of the overt richness and oak influence the winemaking team believes was contributing to the premature evolution of the wines. eRobertParker.com.August, 2012

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