Domaine Leflaive Chevalier Montrachet Grand Cru
ประเทศ (Country)
France
ขนาดบรรจุ (bottle size)
750 ml
ประเภทไวน์ (Wine Type)
White Wine
แคว้น (Wine Region)
Burgundy
พันธุ์องุ่น (Grape Variety)
Chardonnay
ปี (vintage)
2020 [**VINTAGE MAY CHANGE]
แอลกอฮอล์ (Alcohol)
13.50%
characteristics
บอดี้ (Body)
Medium
Medium
Medium
แอซิดิตี้ (Acidity)
Low
Low
Low
แทนนิน (Tannin)
Low
Low
Low
2020 [**VINTAGE MAY CHANGE]
รายละเอียดสินค้า
WINE MAKING
Biodynamic.
Manual harvesting with grape sorting and optimisation of choice of date through parcel-by-parcel ripeness monitoring.
wine score
98 points Wine Advocate
The 2020 Chevalier-Montrachet Grand Cru dominates the range this year, wafting from the glass with notes of waxy citrus zest, white flowers, nutmeg and wet stones, followed by a full-bodied, racy and electric palate, with a satiny attack that segues into a deep, seamless mid-palate. Chiseled and concentrated, uniting texture and tension, it concludes with a long, penetrating finish.
Profile
พันธุ์องุ่นผสม (Grape Blended)
100% Chardonnay
รสสัมผัส (Palate)
Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste
สี (Colour)
Bright, pale yellow.
กลิ่น (Aroma)
Expressive, highly nuanced nose combines stone fruits, lime blossom, white pepper, honey and crushed stone.
รสสัมผัส (Palate)
Sweet, plush and silky; more glyceral than the Pucelles and showing a rare sucrosité for this grand cru in the early going. Wonderfully fine-grained, harmonious and long on the aftertaste
จับคู่อาหาร (Wine Pairing)
:Chicken
:Fish
:Seafood
:Vegetarian
เนื้อหาสินค้า
ORIGIN
Sol argilo-calcaire
3 parcels in the Chevalier-Montrachet appellation.
Chevalier du bas sud: 6.5 ouvrées (0.69 acre) planted in 1957 and 1958.
Chevalier du bas nord: 21 ouvrées (2.22 acres) planted in 1955, 1964 and 1980.
Chevalier du haut: 19 ouvrées (2.01 acres) planted in 1974.
Surface: 1ha 83a (4.52 acres).
METHOD OF CULTURE
Long, gentle pneumatic pressing, decanting over 24 hours, then racking and running into cask of the must.
Alcoholic fermentation in oak casks, 25% new (maxi 1/3 Vosges, mini 2/3 Allier).
Maturing: after 12 months in cask, the wine is aged 6 months in tank where it is prepared for bottling.
Homeopathic fining and very light filtering if necessary.
