2006 Le Montrachet
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Tasting notes
From the Chassagne side of this grand cru – one of two parcels being terraced, upper-elevation – the Prieur 2006 Montrachet displays an impressive aromatic layering of saline and crushed stone minerality; citrus oil; ripe peach; and musky, decadent floral perfume, like narcissus and fading lilies. A similar complexity prevails on the voluminous palate, albeit with some disturbingly obvious notes of lees and resinous new wood that will hopefully integrate after bottling. A deep nuttiness enhances the sense of depth. This finishes like a veritable force of nature, with no lack of energy to match its weight and its dense layers of flavor, but a bit inelegant and unrefined. I would anticipate at least 8-10 years of fascinating evolution during which it should reveal its full glory. (The less-intriguing 2005 combines fat and richness with an almost red wine-like sense of structure and grip, although it too displays rather obvious woodiness.) Harvest began here September 20, and oenologist Nadine Gublin (who recently added wine making direction at Brocard in Chablis to her duties) insisted their Chardonnay was not really ripe before them – even though its evolution was rapid – and that very little triage was necessary. Malo-lactic transformation was exceedingly protracted, and some wines were not finished even in November, 2007, when I last tasted them. The entire collection was rather obviously marked by their (40-100%) new wood; less so by its routinely over-14% alcohol. Importer: Frederick Wildman & Sons, New York, NY; tel. (212) 355-0700.
Critic scores
Average Score
David Schildknecht, Vinous
Stephen Tanzer, Vinous
More reviews and scores
(tasted from cuve Aromas of dried fruits, iodine, clove and smoke. Fat, spicy and sweet but quite tight. A very powerful, backward, solid wine that's thick with material. Finishes very long and very ripe, with a slight alcoholic warmth. This fruit was harvested with 14.2% potential alcohol. A bit of a monster.
(malo done; recently stirred and sulfured) Pure aromas of very ripe stone fruits and crushed rock. Large-scaled, tactile and very deep, with an almost tannic force to the flavor of liquid stone. Conveys a strong impression of dry extract and finishes with a distinctly powerful, tannic impression. Enologist Gublin points out that these wines are much fresher after the malos, and they were very solid, even heavy, earlier in their elevage
From the Chassagne side of this grand cru – one of two parcels being terraced, upper-elevation – the Prieur 2006 Montrachet displays an impressive aromatic layering of saline and crushed stone minerality; citrus oil; ripe peach; and musky, decadent floral perfume, like narcissus and fading lilies. A similar complexity prevails on the voluminous palate, albeit with some disturbingly obvious notes of lees and resinous new wood that will hopefully integrate after bottling. A deep nuttiness enhances the sense of depth. This finishes like a veritable force of nature, with no lack of energy to match its weight and its dense layers of flavor, but a bit inelegant and unrefined. I would anticipate at least 8-10 years of fascinating evolution during which it should reveal its full glory. (The less-intriguing 2005 combines fat and richness with an almost red wine-like sense of structure and grip, although it too displays rather obvious woodiness.) Dec 2008, www.robertparker.com