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Leflaive
Bordeaux
Burgundy
Biodynamic since 1998, Domaine Leflaive does not use pesticides, artificial fertilisers or weed killers. Using natural yeasts the wine is fermented and then moved into stainless tanks and then on to small oak casks, of which 25-33% are new. 58 acres of Chardonnay produce around 10,000 vines per hectare, with an average vine age of 30 years. Run by Anne-Claude Leflaive, this great estate produces wines of steely minerality, with extraordinary texture, intensity and huge ageing potential. Wines include Batard-Montrachet, Chevalier-Montrachet, Puligny Montrachet Les Combettes and Les Pucelles.
| Vint | Description | Cl | ? | Cs | Bt | Cs | Bt | + |
|---|---|---|---|---|---|---|---|---|
Tasting Notes: The 1999 Batard-Montrachet reveals intense, sweet, mineral and white fruit aromas. Medium-bodied, well-structured, and tightly wound, it is rich, concentrated, and fresh. This mineral, apple, and pear-flavored wine should be at its peak of maturity between 2002 and 2010. Wine Advocate # 133 Feb 2001 Parker Points: 90-91 Drinking Period: 2002-2010 |
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Tasting Notes: Intense but unyielding on the nose, the Batard Montrachet isn't quite as exciting as the Puligny Montrachet Les Pucelles, but it has enormous power and concentration. Displaying fat, candied fruit (ever so slightly flabby) with flavors of tangy minerals, spices and flowers, this thick-textured, full-bodied wine should be drunk early as I'm not convinced it possesses the backbone for serious aging. Drink it between 2002-2007. This note is the result of tastings I did in Burgundy between January 7 and January 29. Ratings with a range of scores in parentheses indicate the wine was tasted from cask, not bottle. The wines at the domaine are made by Meursault's Pierre Morey. I was impressed with the relationship he has with Madame Leflaive. The two openly share their thoughts, completely respecting each other's opinions. In most cellars there is an obviously dominant player, but at Domaine Leflaive it is a team effort. The wines spend on average 11 months in oak before being placed in stainless steel tanks for another 7 to 9 months (the Montrachet is never removed from oak). The domaine averaged 25 hectoliters/hectare in 1995 - less than 2 tons of fruit per acre. Wine Advocate # 110 Apr 1997 Parker Points: 91-94 Drinking Period: 2002-2007 |
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