# Bâtard-Montrachet Grand Cru (2022)

- **Producer:** Louis Jadot Estates
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €756
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 11–14 °C
- **Aromas & flavours:** grapefruit, apricot, peach, lemon, cloves, butter, vanilla, brioche, toasted bread, cinnamon, honey, nutmeg, almond

## About this wine

The Bâtard-Montrachet Grand Cru from Louis Jadot Estates is a 100% Chardonnay from Burgundy's Côte de Beaune. The Bâtard-Montrachet vineyard, a significant Grand Cru appellation, is known for its limestone and marl soils and southeast-facing slopes. Maison Louis Jadot, established in 1859, is a historic Burgundy producer committed to expressing regional terroirs through traditional winemaking practices. The 2022 vintage is noted for its powerful and complex character, with ripe fruit and minerality. This wine is recognized for its substantial aging potential.

## Interesting facts

- Bâtard-Montrachet is the largest of Burgundy's five Grand Cru white wine vineyards.
- This wine can age for 10-20 years, developing complex tertiary aromas.
- Louis Jadot stirs their Grands Crus twice annually after fermentation.
- The vineyard benefits from a favorable southeast exposure.

## Food pairing

The wine's full body and richness complement rich seafood and poultry. Its vibrant acidity cuts through creamy sauces and fatty textures, while its mineral notes harmonize with earthy flavors like truffles and mushrooms.

## Wine making process

The Bâtard-Montrachet Grand Cru Louis Jadot 2022 is produced from 100% Chardonnay grapes. The winemaking process involves hand-harvesting. Fermentation occurs in both oak barrels, including new oak, and stainless steel tanks under controlled temperatures. Following fermentation, the wine undergoes an aging period of approximately 18 months on its lees in oak barrels. Louis Jadot employs a practice of stirring the lees twice annually for their Grands Crus. This approach aims to develop the wine's texture and complexity.