2007 Bourgogne Blanc

Thanks to the declassified villages, this always boxes above its weight and the 2007 version is no exception with its lightly toasted notes highlighting the fresh and relatively elegant aromas of floral and pear that slide gracefully into citrusy and detailed flavors that possess plenty of energy and finishing punch. This offers excellent potential and would make for a great house wine, or even a fine restaurant choice. Allen Meadows, Burghound , jul. 2009

The Leflaive 2007 Bourgogne displays a nose of apple cider and toasted nuts wreathed in smoke. Surprisingly, it lacks the textural richness of this year’s Macon, although that could also be a function of its having been in bottle only two weeks when I tasted. Certainly there is a sense of the lees by way of flavor. This finishes with buoyancy, refreshment, and persistence, although it will never manage the surprisingly grand statement of the 2006. I would anticipate it being best drunk over the next couple of years. Departing from the script of most vignerons I visited, Leflaive cellar master Eric Remy (who took over last year from Pierre Morey, with whom he has worked for several years) claimed his 2007 fruit – which he began picking September 1 – harbored a 2:1 ratio of tartaric to malic acidity (whereas, he adds, it was close to reversed in 2007). While some crop was lost to hail – particularly in Chevalier-Montrachet – Remy did not think this affected quality, and he had the same attitude toward mildew (combated here with biodynamic methods), which he said did not compromise the fruit. Alcohol levels largely hover below 14%, that is to say lower – regardless of cru – than any of the 2006s. David Schildknecht, eRobertParker.com # 186 Dec 2009