Made from yields of 18 hectoliters/hectare (just over one ton per acre), the Batard Montrachet offers a thick, oily texture, and chewy, roasted fruits with a nice touch of minerals. It needs 4 years of cellaring, and will last for 10.
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.
A Becky Wasserman Selection (Le Serbet) French Fax 011-33-3-80242970, and Atherton Wine Imports, Atherton, CA; tel (415) 328-6639.
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