2018 Technical Specifications
Alcohol 14.0%
Grape Varieties Chardonnay
Drinking Window Extended cellaring recommended
Classification Grand Cru
Region Bienvenues-Batard-Montrachet
Soil Hard jurassic limestone covered with thin reddish marl
Fermentation Vessels Tanks
Indigenous Yeast Yes
Production Details The grapes are hand harvested and pressed; fermentation occurs in tanks before transfer to barrels, using native fermentation. Gross lees are deliberately not settled out after pressing. Maturation is stated as 12 months in 60–70% new oak.
Tasting Notes Lemon color; honeysuckle, pear and apple aromas; orchard fruit, citrus and brioche flavors; concentrated, caressing texture and a long, persistent finish.