Vineyards and winemaking
Chevalier-Montrachet occupies the thin, stony ground above Montrachet in Puligny-Montrachet. The elevated east-facing slope and chalk-rich soils provide exceptional drainage, giving its Chardonnay a character typically associated with tension, fragrance and mineral precision.
Only two barrels were produced in 2014, one new and one previously used. The grapes were hand-harvested and fermented with indigenous yeasts in barrel, then matured on the lees without routine bâtonnage. The equal split of new and seasoned oak reflects the tiny scale of this Grand Cru cuvée rather than a standard estate-wide percentage.
Tasting notes
Appearance
Luminous pale gold, now developing a deeper golden tone with age.
Nose
Lemon zest, white peach and nectarine are framed by chalk, flint, almond and a discreet note of warm brioche.
Palate
Crisp, tensile and finely layered, with citrus and white stone fruit carried by striking mineral energy. Age has added hazelnut and subtle savoury depth, but the defining impression remains one of precision and persistence. The finish is long, saline and exceptionally controlled.
Food pairing
Serve with poached lobster, Dover sole with brown butter, roast scallops and cauliflower purée, or a delicate Comté soufflé. Give the bottle time to settle after transport and taste before deciding whether further aeration is beneficial.
Background story
Chevalier-Montrachet sits above Montrachet and is the highest of the five Montrachet Grand Crus. Its thinner soils generally produce a more vertical, mineral expression than Bâtard-Montrachet, making the two wines a compelling study in the influence of slope position.
Neal Martin rated the 2014 at 95–97 points, while Tim Atkin MW and Decanter each awarded 96. With only two barrels made, it is an exceptionally scarce example of Alex Moreau’s precise, age-worthy white Burgundy.
