Winemaker Notes
Rich green gold in color, this wine has opulently fragrant and very expressive aromas. The palate is powerfully structured, with thrilling fruit concentration and magnificent length. Finesse, complexity and elegance.
Ideal with sophisticated food and complex textures: foie gras, caviar, lobster, firm white flesh fish such as Lotte and lean meat like veal and chicken served in a buttery and creamy sauce.
Professional Ratings
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Wine Spectator
This white is concentrated and full of floral, peach, lemon cake, butterscotch and hazelnut aromas and flavors. The creamy texture offsets a vibrant acidity, while the lemon, hazelnut and spice notes echo on the lingering finish Best from 2023 through 2035.
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Jasper Morris
Fresh lemon and lime colour. Some citrus on the nose too, followed by a bit of bacon fat reduction. There is significant weight here, all at the back of the palate. Very youthful. Developing steadily without becoming overdone. All very compact and classy until the bacon returns. Finishes more crisply.
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Robert Parker's Wine Advocate
The 2018 Bâtard-Montrachet Grand Cru has turned out nicely, opening in the glass with notes of buttered orchard fruit, honeycomb, wheat toast and marzipan. Full-bodied, rich and textural, it's fleshy and layered, with bright acids, good depth at the core and a long, delicately toasty finish. Bottled under Diam, it will offer a broad drinking window.
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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
A source of some of the finest, juicy, silky and elegantly floral Chardonnay in the Côte de Beaune, Puligny-Montrachet lies just to the north of Chassagne-Montrachet, a village with which it shares two of its Grands Crus vineyards: Le Montrachet itself and Bâtard-Montrachet. Its other two, which it owns in their entirety, are Chevalier-Montrachet and Bienvenues-Bâtard-Montrachet. And still, some of the finest white Burgundy wines come from the prized Premiers Crus vineyards of Puligny-Montrachet. To name a few, Les Pucelles, Le Clavoillon, Les Perrières, Les Referts and Les Combettes, as well as the rest, lie northeast and up slope from the Grands Crus.
Farther to the southeast are village level whites and the hamlet of Blagny where Pinot Noir grows best and has achieved Premier Cru status.