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Domaine Leflaive Batard-Montrachet Grand Cru 2008

Chardonnay from Burgundy, France
  • WE97
  • BH96
  • WS95
  • W&S93
13.5% ABV
  • BH93
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13.5% ABV

Winemaker Notes

A rich, oaky dry white wine. Long and powerful, yet elegant in a masterly combination of toast, nuts and honey. One of the greatest white Burgundy wine produced.

Critical Acclaim

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WE 97
Wine Enthusiast
This beautiful wine is austere at this very young stage. But what pent-up power- the richness comes from glorious ripe fruit, tempered with a core of steel and wrapped with pure lemon, apricot and toast flavors. Age for 10 years at least.
BH 96
Burghound.com
Here the nose is notably tighter and more reserved with aromas of citrus blossom and zest, spice, smoke, fennel and hints of acacia that introduce big, muscular and wonderfully complex broad-scaled flavors that culminate in a long, focused and explosive finish of breathtaking length and intensity. This should reward at least a decade in the cellar and drink well for a similar period thereafter. This too is terrific and very Bâtard and like the Combettes, the ’08 version is one of the very best young examples from Leflaive that I have ever seen.
WS 95
Wine Spectator
Broad-shouldered and somewhat monolithic, this white plays its peach, citrus and apple flavors off spice and toast notes. The vibrant structure keeps this well-defined, as the citrus and spice themes echo on the finish. There's a brilliance to this wine, but it needs time.
W&S 93
Wine & Spirits
Warm tones of brown butter show off the density of this wine, a bold, juicy Bâtard with the sweet tremor of the earth in its formidable structure. Its potent ripeness seems to be restrained only by the cold north winds at the end of the vintage, bringing scents of honeycomb, nectarine pit, heirloom pear and applewood smoke to mind. A rich pleasure, this will begin to drink best around eight to ten years from the vintage.
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Domaine Leflaive

Domaine Leflaive

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Domaine Leflaive, Burgundy, France
Image of winery
Founded in 1717, Domaine Leflaive has long been considered one of the most highly regarded white wine growers in Burgundy. Currently under the stewardship of Anne-Claude Leflaive, the Domaine’s conversion to biodynamic farming in 1990 has produced remarkable results, raising the standard for one of the world’s greatest wines even higher.

“. . . Leflaive’s nomination as the world’s top white winemaker speaks not only of the quality of her wines, but of the affection and respect in which she is held. . . her combination of humility with a total self-belief, qualities seen when we go into the cave to taste the 2005s. It is early days, but they seem magnificent. There is little that needs to be said. We taste in silence. Serenity is all around. . ."
Clive Coates, MW
Decanter
July 2006

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.

The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

PBC9114113_2008 Item# 112236