2017 | Domaine Fontaine-Gagnard | Batard-Montrachet

The nose offers up a very promising blend of pear, apple, a touch of clementine, chalky soil tones, citrus zest and vanillin oak. On the palate the wine is full-bodied, focused and rock solid at the core, with classical proportions, fine mineral drive, bright, zesty acids and a very long, youthfully complex and vibrant finish.

Reviews:

• Wine Advocate: Wafting from the glass with a complex bouquet of vine blossom, acacia honey, mandarin oil, ripe pears and hazelnuts, the 2017 Bâtard-Montrachet Grand Cru is full-bodied, unctuous and dense, with a blockier, more foursquare profile than the lavishly expansive Criots, with more depth and concentration too, concluding with a long, mouthwatering finish.

• Vinous: More reduced and less pristine on the nose than the Criots-Bâtard. Then dense, tactile and very deep on the palate, conveying terrific definition and floral lift for young Bâtard. Like the best of these '17s, this shows a captivating sweet/salty quality. Finishes vibrant, tactile and very long, with outstanding mineral grip. Like the Criots-Bâtard, this wine is carrying a healthy four grams per liter of acidity, notes Céline Fontaine. Its impression of strong dry extract suggests that it has the stuffing to age slowly and gracefully.

Producer Information

Domaine Fontaine-Gagnard is a wine estate in Chassagne-Montrachet particularly known for its Chardonnay wines. It was founded in 1985 by Laurence Gagnard and her husband Richard Fontaine after Laurence inherited part of Domaine Gagnard-Delagrange. The estate, which is run by Laurence and Richard's daughter, Céline Fontaine, has around 12 hectares (30 acres) of vineyards, most of which are located in Chassagne-Montrachet, across a number of premiers crus. They also boast small holdings in the Le Montrachet, Bâtard-Montrachet and Criots-Batard-Montrachet grands crus. There are also small parcels in Volnay (Clos des Chênes) and Pommard (Les Rugiens), and plots classified as Bourgogne rouge and Bourgogne blanc. In total, there are 22 different appellations within the range. Two-thirds of production is devoted to white wine, one-third to red. Winemaking methods are traditional with hand-picking and natural yeasts. Wines are aged in oak barrels, with zero to 30 percent new wood, depending on the appellation, and undergo light fining and filtration before bottling. White wines are bottled after one year in barrel, red wines spend up to 18 months in oak.

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