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Rated 98/100 by Wine Spectator (top 1% of their reviews).
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 2 closely-agreeing Burgundy White 2022 ratings (Chablis; Burgundy Cote de Beaune White).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Researched by our team from producer and independent sources — not supplied by the seller.
Domaine Leflaive's modern estate was built by Joseph Leflaive, who bought roughly 25 hectares of Puligny-Montrachet vineyard in 1905 in the aftermath of phylloxera and began estate-bottling under his own label. After his death in 1953 his sons Vincent and Jo
Leflaive ran the domaine; Vincent's daughter Anne-Claude Leflaive and cousin Olivier Leflaive took over management in 1990, with Anne-Claude assuming sole control in 1994.
In 1997 she began converting the domaine to biodynamic viticulture, making Leflaive one of the earliest top Burgundy estates to farm biodynamically; the domaine remains family-owned following Anne-Claude's death in 2015.
Steamed white fish with light butter or citrus sauce (ปลานึ่งซีอิ๊ว (light version, no chili))
The wine's dense fruit and mineral-driven acidity need a mild, buttery or citrus-forward preparation; strong chili or fish sauce heat would overwhelm its subtlety and clash with the oak-derived spice notes.
Lobster or crab with cream or butter sauce
Classic pairing for weighty Grand Cru white Burgundy — the wine's richness and acidity cut through cream and match the sweetness of shellfish without competing flavors.
Aged Comté or other hard mountain cheese
The wine's nutty, buttery-pastry notes and firm acid structure are a traditional match for nutty aged cheeses, which don't compete with its delicate aromatics the way spicier dishes would.
Product information compiled from producer, importer and reference sources.
Bâtard-Montrachet Grand Cru from biodynamic Leflaive: native-yeast fermentation, ~25% new French oak, 18-month élevage on calcareous clay — saline, stony 2022.
When Anne-Claude Leflaive completed the estate's full biodynamic conversion by 1997 — then considered radical across the Côte d'Or — her stated aim was not philosophy but precision: to make the soil speak without interference. Bâtard-Montrachet is where that ambition is most audible.
The Grand Cru sits on argilo-calcaire soils, the calcareous clay matrix delivering both the weight that distinguishes Bâtard from the more aerially tense Chevalier above it and the limestone-driven tension that separates it from richer, flatter sites.
Horse-ploughing preserves soil structure and mycorrhizal integrity across Leflaive's Grand Cru parcels — a labour-intensive commitment that directly influences root depth and mineral uptake.
Vinification begins with manual harvest, parcel-by-parcel sorting, and long pneumatic pressing, followed by 24-hour static settling before the must is racked directly into French oak — Vosges and Allier — for alcoholic fermentation on indigenous yeasts only.
New oak reaches approximately 25% at Grand Cru level, with 12 months in barrel and a further 6 months in stainless steel before spring bottling with minimal intervention — effectively near-unfiltered.
What is unusual here: Leflaive deliberately withholds the richness Bâtard's clay could easily produce, using the stainless-steel second winter to sharpen rather than soften. The 2022 vintage — sunny and warm — delivers ripe stone fruit and white flower alongside saline and flint, more approachable in youth than cooler years yet carrying the structural architecture for a decade-plus of development.
** Vintage may change — please confirm with our team.
Sommelier’s pick: Brittany lobster with beurre blanc and tarragon · Turbot roasted on the bone with capers and brown butter · Comté aged 24 months with walnut bread
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