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Jean-Noel Gagnard Batard-Montrachet 2009

Chardonnay from Cote de Beaune, Cote d'Or, Burgundy, France
  • RP96
  • BH95
0% ABV
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Winemaker Notes

Gold-tinged and extremely healthy Chardonnay grapes produced concentrated, powerful wines. Their rich aromas and flavors captivate the senses, with overtones of spice, preserved citrus, toast, ripe fruit, white flowers, and acacia honey. A beautiful freshness on the aftertaste reflects fine acidity. The wine is altogether full-bodied and sumptuous on the palate, with a strong, dynamic presence and a spark of brilliance.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
As is often the case, the Batard is relatively closed on the nose but the mineralite is certainly here with just a faint hint of toffee apple. The palate is brilliant: wonderful delineation, ample fresh apricot and white peach fruit, vibrant and enthralling on the finish. Gorgeous!
BH 95
Burghound.com
Interestingly, here the nose quite resembles that of the Caillerets save for having less obvious minerality and more peach and pear influences. There is superb richness to the big-bodied, intense and powerful flavors that possess an overt muscularity though no heaviness because while this is a full-sized Batard, it is also focused, pure and harmonious. This should also age well and repay up to a decade of cellar time though it should drink well before that. 92-95
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Jean-Noel Gagnard

Jean-Noel Gagnard

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Jean-Noel Gagnard, Cote de Beaune, Cote d'Or, Burgundy, France
Viticulture and winemaking have been part and parcel of civilisation for many centuries.Wine is not only an age-old reflection of culture, life style, and conviviality, but also the noblest of drinks and the product which most links us to its terroir (or geographical origin) and the people who make it. Chassagne-Montrachet is a very privileged appellation where winegrowers are duty-bound to do their very best. The Domaine Jean-Noel Gagnard clearly shares this search for excellence. This quest is complicated by the fact that there is obviously no one single way of looking at things. In any event, we will only ever be humble interpreters of our terroir's multiple facets. The wineries natural preference and basic philosophy is to make wines of finesse and elegance. Their expertise, experience and passion are all devoted to these two words. Last but not least, let us not forget that the pleasure of wine lies in tasting it rather than knowing about it!

Cote de Beaune

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A classic source of exceptional Chardonnay as well as Pinot noir, the Côte de Beaune makes up the southern half of the Côte d’Or. Its principal wine-producing villages are Pernand-Vergelesses, Aloxe-Corton, Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet and Chassagne-Montrachet.

The area is named for its own important town of Beaune, which is essentially the center of the Burgundy wine business and where many negociants center their work. Hospices de Beaune, the annual wine auction, is based here as well.

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.

YAO166095_2009 Item# 166095