2021 Chevalier-Montrachet, Grand Cru, Domaine de Montille, Burgundy

Chardonnay is often seen as the king of white wine grapes and one of the most widely planted in the world It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or. Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.

Located in Burgundy's Côte de Beaune, particularly in Puligny-Montrachet, Chevalier-Montrachet produces white wines celebrated for their harmonious blend of rich fruit flavours, vibrant acidity, and distinctive minerality. As a Grand Cru, it stands at the pinnacle of Burgundy's wine hierarchy, producing age-worthy Chardonnays of profound depth and complexity.

The De Montille family has long been a venerable one in Burgundy, though Domaine de Montille’s reputation was properly established in 1947: prominent Dijon lawyer Hubert de Montille inherited 2.5 hectares in Volnay, later adding further parcels in Volnay, Pommard and Puligny. Hubert’s style was famously austere: low alcohol, high tannin and sublime in maturity. His son, Etienne, joined him from ’83 to ’89 before becoming the senior winemaker, taking sole charge from ’95. Etienne also managed Château de Puligny-Montrachet from ’01; he bought it, with investors, in ’12. The two estates were separate until ’17, when the government decreed that any wine estate bearing an appellation name could no longer offer wine from outside that appellation. The solution was to absorb the château estate into De Montille – the amalgamated portfolio is now one of the finest in the Côte d’Or. Etienne converted the estate to organics in ‘95, and to biodynamics in 2005, making the house style more generous and open, focusing on the use of whole bunches for the reds.