2018 Technical Specifications
Alcohol 14.0%
Grape Varieties Chardonnay
Classification Grand Cru
Region Batard-Montrachet
Soil Heavy clay mixed with small limestone rocks
Fermentation Vessels Tanks
Indigenous Yeast Yes
Production Details The grapes are harvested by hand and pressed, then fermented in tanks before transfer to barrels; the gross lees are not allowed to settle after pressing. Maturation lasts 12 months in 60–70% new oak. The 1.58-acre parcel lies on the Puligny side of Bâtard-Montrachet and was planted in 1967.
Tasting Notes Acacia blossom and fresh pear aromas; opulent spiced-pear, citrus and brioche flavors; complex, concentrated and well structured, with a persistent finish and great finesse.