1995 Batard Montrachet

Intense but unyielding on the nose, the Batard Montrachet isn't quite as exciting as the Puligny Montrachet Les Pucelles, but it has enormous power and concentration. Displaying fat, candied fruit (ever so slightly flabby) with flavors of tangy minerals, spices and flowers, this thick-textured, full-bodied wine should be drunk early as I'm not convinced it possesses the backbone for serious aging. Drink it between 2002-2007. This note is the result of tastings I did in Burgundy between January 7 and January 29. Ratings with a range of scores in parentheses indicate the wine was tasted from cask, not bottle. The wines at the domaine are made by Meursault's Pierre Morey. I was impressed with the relationship he has with Madame Leflaive. The two openly share their thoughts, completely respecting each other's opinions. In most cellars there is an obviously dominant player, but at Domaine Leflaive it is a team effort. The wines spend on average 11 months in oak before being placed in stainless steel tanks for another 7 to 9 months (the Montrachet is never removed from oak). The domaine averaged 25 hectoliters/hectare in 1995 - less than 2 tons of fruit per acre. Importer: Frederick Wildman & Sons, New York, NY; tel (212) 355-0700.

Intense but unyielding on the nose, the Batard Montrachet isn't quite as exciting as the Puligny Montrachet Les Pucelles, but it has enormous power and concentration. Displaying fat, candied fruit (ever so slightly flabby) with flavors of tangy minerals, spices and flowers, this thick-textured, full-bodied wine should be drunk early as I'm not convinced it possesses the backbone for serious aging. Drink it between 2002-2007. This note is the result of tastings I did in Burgundy between January 7 and January 29. Ratings with a range of scores in parentheses indicate the wine was tasted from cask, not bottle. The wines at the domaine are made by Meursault's Pierre Morey. I was impressed with the relationship he has with Madame Leflaive. The two openly share their thoughts, completely respecting each other's opinions. In most cellars there is an obviously dominant player, but at Domaine Leflaive it is a team effort. The wines spend on average 11 months in oak before being placed in stainless steel tanks for another 7 to 9 months (the Montrachet is never removed from oak). The domaine averaged 25 hectoliters/hectare in 1995 - less than 2 tons of fruit per acre. Pierre Rovani, Wine Advocate # 110 Apr 1997

Intense but unyielding on the nose, the Batard Montrachet isn't quite as exciting as the Puligny Montrachet Les Pucelles, but it has enormous power and concentration. Displaying fat, candied fruit (ever so slightly flabby) with flavors of tangy minerals, spices and flowers, this thick-textured, full-bodied wine should be drunk early as I'm not convinced it possesses the backbone for serious aging. Drink it between 2002-2007. This note is the result of tastings I did in Burgundy between January 7 and January 29. Ratings with a range of scores in parentheses indicate the wine was tasted from cask, not bottle.||The wines at the domaine are made by Meursault's Pierre Morey. I was impressed with the relationship he has with Madame Leflaive. The two openly share their thoughts, completely respecting each other's opinions. In most cellars there is an obviously dominant player, but at Domaine Leflaive it is a team effort. The wines spend on average 11 months in oak before being placed in stainless steel tanks for another 7 to 9 months (the Montrachet is never removed from oak). The domaine averaged 25 hectoliters/hectare in 1995 - less than 2 tons of fruit per acre. Wine Advocate.April, 1997